![]() By the time he turned 18, he had worked his way up from chef de partie at The Ritz-Carlton Dove Mountain just Northwest of Tucson, overseeing multiple kitchen stations before graduating high school.ĭrawn to New York City’s world-class hospitality industry, Sam left Arizona for Manhattan, studying at the Institute of Culinary Education while working at The Ritz-Carlton Battery Park. Growing up in Tucson, Arizona, Sam enrolled in his high school’s culinary arts class while simultaneously working as a dishwasher at the local neighborhood restaurant. Sam leads the team at Sixty Three Clinton alongside his longtime friend and business partner Raymond Trinh. ![]() Samuel Clonts is the co-owner and Michelin-starred executive chef of Sixty Three Clinton, a new restaurant serving modern, seasonal American fare with global influences located at 63 Clinton Street on the Lower East Side.
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