Sam Hazen

Culinary Consultant, The Culinary Institute of America; New York, NY

Whether in his family kitchen, preparing plates of Middle Eastern and Italian comfort food with his mother, or working in restaurant kitchens owned by his father and grandfather, Sam Hazen ‘82 has been surrounded by food from a young age. A graduate of The Culinary Institute of America, where he returned as a chef-instructor later in his career, he has worked in some of the world’s most celebrated kitchens throughout his career, including La Côte Basque, the Quilted Giraffe, Terrace on the Sky, Cascabel, and Tavern on the Green in New York City, and Le Gavroche, le Manoir aux Quat’ Saisons, and Waterside in England. Sam is also credited with building two influential culinary successes: TAO New York and TAO Las Vegas, which continue to be among the highest grossing restaurants worldwide. Sam served as the corporate chef of TAO Group for over a decade., where in addition he conceived and opened Rue 57, Avra, and Bolzano’s. Sam has consulted for a myriad of restaurant groups and hotels, creating upscale dining establishments in four-star hotels, on the high-end register to fun food trendy, burger bars, breweries, brasseries and even a Baja style cantina on the populist side of food service. In 2011, Sam joined the team at the Michelin-starred Veritas, a contemporary American restaurant in New York City. Under his direction, the restaurant was awarded a coveted three-star review by The New York Times in just four short months after its reopening. He then became culinary director at BR Guest in New York City. He is now one of the lead designers of the CIA’s plant-forward certificate program. (New York, NY) @cheflongtime (Instagram)