Sammy Monsour is a Michelin Award Winning Chef, cookbook author and food activist. He is a third generation chef and graduate of the Culinary Institute of America, with roots stemming from his parent’s neighborhood joint in Chapel Hill, North Carolina.
His food and restaurants in Boston and Los Angeles have received acknowledgment and acclaim from James Beard Foundation, Eater, Food & Wine and Zagat. His sustainable business practices have awarded him a spot on the Good Food 100 list, as well as a Green Star from the City of Los Angeles. You may recognize him from his appearances on Viceland’s The Untitled Action Bronson Show, Travel Channel’s Food Paradise and Food Network’s Guy’s Big Project (to name a few).
His focus on sustainability and ocean conservation has positioned him as one of the world’s foremost chef activists. He serves on the board of Chefs Collaborative and James Beard Foundation’s Smart Catch Impact program, is a member of Monterey Bay Aquarium’s Blue Ribbon Task Force and founding member of Chefs for Fish. In 2019, he was the American chef diplomat during the World Food Day processions at the Food and Agriculture Organization of the United Nations headquarters in Rome. He currently resides in Charleston, SC where he is writing his second cookbook while working with the Environmental Defense Fund (EDF) on sustainable food systems policies.