Chef de Cuisine
Sam’s personal food philosophy is food for the betterment of food, always treating ingredients the way they ought to be treated and being inspired by them above all else.
Sam Olivari’s culinary path began around high school. Jacques Pepin, Julia Child, and Martin Yan heavily influenced his early stages. Sam got a job as a dishwasher like most do and worked his way up. After high school it seemed like more of a hobby than a career. Sam attended Wentworth Institute of Technology for Mechanical Engineering. During school Sam worked as a Sous Chef for a high-end Indian catering company. His focus was primarily on work rather than school.
Sam decided to switch paths in 2006. He took some time off working in a fish market and eventually applied to culinary school. Sam was accepted to the Culinary Institute of America in Hyde Park, NY and graduated with his AOS in Culinary Arts. While attending he did his internship at Blue Ginger restaurant. Sam worked on campus as a Tour Guide and used this to influence others in the life that surrounds the business he has known to love.
After graduating, Sam worked as a Sous Chef for a local, farm-to-table and seasonally driven restaurant in Hudson Valley; building a better understanding of farms and seasonality, while also learning to forage.
In 2010, Sam moved back to Boston to pursue the next step in his career. He worked as a bartender at No. 9 Park to add a different knowledge base to round himself as a chef and to learn more about cocktails, wine, and service. Sam joined Stir in 2014. Having taught numerous classes before it was something he was passionate about. Sam enjoys being able to show people why he does what he does and why it is so exciting and fun.