SAMUEL FREUND
Chef Samuel Freund's passion for sourcing from local farmers is a direct result of growing up in the small farming community of Port Murray, New Jersey where his family bought their produce, eggs, and meat from the neighboring farms. As a child, Sam was creative, imaginative and energetic and through the years these traits matured into ambition, competitiveness, and commitment. Sam began working in restaurants at the age of 14 mentored by his uncle, the owner of the local restaurant, Bryan's Luncheonette in Succasanna, NJ. In high school, he was a star athlete competing in baseball, wrestling and winning the State Championship in Football. Sam drew inspiration from the work of Chef Marco Pierre White and decided to take his competitive nature into the kitchen and pursue a culinary degree at the New York Art Institute.
Sam excelled at the Art Institute, not just in his class but also in his personal commitment and desire to learn more. He began to carve a path for the beginning of his career, filing away his experiences and soaking up as much knowledge as he could. He started his New York City culinary career at One Hudson Yards Catering under Chef Kerry Heffernan. He has worked under critically acclaimed chefs Gary Robins and Craig Hopson, serving as Craig's sous chef for a year before taking the Executive Chef position at One if by Land, Two if by Sea.
