Chef Sam Richardson

For the past 25 years I have been crafting my culinary skills to provide a personal experience to my guests. , I started my culinary career at my grandfather’s barbecue pit in Locust NC. I would dedicate my summers to learning the ins and outs of an old-fashioned Pitt style BBQ restaurant and how it operates. As a teenager I spent my high school years working as a line cook at Ellerbe Springs Inn, I learned about Banquets, Weddings, Buffet, & Plated Service. I attended Culinary School in Moore County NC at Sandhill’s Community College. During Culinary School I worked at Pinehurst Resort as a line cook during the 1999 Men’s U.S Open & Pine Needles Golf resort that hosted multiple US Women’s Open. After Culinary School, I worked at Whispering Pines Country Club as their Executive Chef. I created many new specialty dishes there for their lunch & dinner menus, also organized many Weddings, Banquets & Buffets for the Club members. These events included action stations, ice carving, fruit carving and elaborate buffets for the members & guests. After my tenure there, I began working with Sodexo Food services as Executive Chef for UNC Pembroke campus services. This included many personal catering opportunities for the Chancellors or Presidents of the University and his guests. This was where small intimate personal chef service became a passion for me. After four years with Sodexo, I changed gears and was hired as a Culinary Educator in the State’s only high school student run restaurant “The Bagpiper” in Laurinburg NC. I spent the last 16 years at Scotland High School as Culinary Instructor, and just recently changed to the local high school in Richmond County teaching Culinary Arts. I have also been with The Webb Farm, which an upscale quail hunting reserve that focuses on eclectic local four course meals for dinner. for the last 11 years; This experience has helped me to sharpen my culinary specialties to include merging eclectic southern cuisine with classical French techniques. I enjoy this very much because it has taught me to focus specific personalized guest experiences.