Through cooking, Chef Sam has discovered his passion for food comes from connecting with people and sharing experiences. Chef Sam Daigle’s diverse culinary career has taken him around the world, training and preparing meals for thousands and in small, intimate settings. He has worked in MICHELIN-starred restaurants, local pubs, in the US Army serving in New York and Afghanistan, and at a restaurant in Paris, France.
Growing up, his family would sit down for dinner every night and have dinner together. In the Army, food was a welcome respite from training. In professional kitchens, a “family meal” is made by one or multiple cooks in the kitchen to enjoy as a team before feeding guests. Chef Sam is honored to share his culinary creations with others and build relationships through food. Eating together with family and friends and sharing food and knowledge have been an integral part of Chef Sam’s life and shaping him into the person he is today.
Chef Sam joined Taher after most recently serving as the Chef de Partie at Demi Restaurant in Minneapolis. Recognition for his culinary talent and fierce competitiveness have resulted in Chef Sam earning a continuing education grant to study his craft in Paris, and winning multiple chef competitions, including the Mentor BKB Foundations Young Chef Competition and the US Army Culinary Arts Competition Junior Chef of the Year.