About Chef Craig Sams
Chef Craig discovered his love for cooking as a kid, taking control of the kitchen when his parents’ meals didn’t quite hit the mark. That independence grew into a passion as he moved through fast-casual, upscale casual, and fine dining environments—ultimately developing a balanced, bold culinary identity. Though not formally trained, Craig credits his time under Chef Casey Thompson as foundational to his knowledge of culinary techniques, menu design, and event planning. He’s drawn to flavor-forward cuisine, with inspirations ranging from homestyle Southern to international influences, always anchored in balance: acid, sweet, spice, and savory. One of his proudest creations—a Miso-dashi Halibut poured tableside—perfectly captures his love for elegant presentation and deep, aromatic flavor. With six years at Fleming’s and nearly 20 in the industry, Chef Craig sees his kitchen as a teaching environment first. His leadership style is rooted in servant leadership, mentoring his team through cross-training, collaboration, and constant growth. He believes that every dining moment should feel customized and memorable. His go-to dishes include the USDA Prime Dry-Aged Ribeye and the Pork Rib Chop, celebrating bold cuts with refined technique. Outside the kitchen, Craig enjoys golf, fitness, video games, and family time. Through the Chef’s Signature Series, Chef Craig continues to blend creativity with precision—delivering “wow” moments in every bite and shaping the next generation of culinary talent along the way.
