Sam Hall

Samuel Hall grew up in Vermont where he began cooking at age 15 with stints at the Mountain Top Inn, Red Clover Inn, Fox Run Inn, and Pangaea. In 2005, Sam moved to Williamsburg, Virginia to open A Chef’s Kitchen as Chef de Cuisine under Chef John Gonzales (Watergate Hotel, Jockey Club, Ritz-Carlton Washington, D.C.). Sam developed curriculum for and taught cooking classes, and prepared award winning six course tasting menus in front of a live audience nightly. After seven years at A Chef’s Kitchen, Sam moved to Richmond, VA to take over the kitchen at Barrel Thief where he co-created the popular Third Monday wine education dinner program and is diligently studying wine’s interplay with food.