Originally from Tucson, Arizona, Sam first discovered a passion for cooking when he was 15. He found companionship and family in restaurants, honing his skills early on at Pasco Kitchen and the University of Arizona. In his early 20s, Sam owned Red’s Smokehouse in Tucson, where he stayed for a number of years before relocating to Durango. Sam has been a fixture in Durango’s culinary scene ever since, working at longtime establishments such as the Strater Hotel and co-owned The Irish Embassy.

In 2021, Sam joined the Ore House team, bringing with him his passion for experimenting with unique flavor combinations and his dedication to creating an outstanding meal. As the chef de cuisine, Sam is continuously driven to learn and dedicated to elevating the culinary experience of both the Ore House guests and the Durango community as a whole. 

Sam’s dedication to his craft and his nearly lifelong experiences in kitchens propel him to constantly encourage a team-oriented atmosphere throughout the Ore House kitchen, it’s just as much his home as it is everyone else's. Beyond creating an incredible experience for every guest, he is also passionate about helping those around him continue to learn and refine their own craft, while always maintaining a sense of humor during the roughest of days. Sam is committed to creating and maintaining the sense of family, teamwork, and acceptance he found so early on in the kitchen. 

Sam previously maintained a small farm, with goats, chickens, and pigs, where he also grew oyster mushrooms for local restaurants. When he’s not in the kitchen, you’ll find him reading everything from science fiction to cookbooks, hanging out with his Maine Coon, and enjoying the sense of local community Durango provides. 

Sam’s favorite Ore House meal is the dry-aged New York Strip or dry-aged Tomahawk.