The Institute Presents: Steve Samson

In this educational demo at the Institute of Culinary Education, alumnus Chef Steve Samson shares the technical and strategic insights that shaped his acclaimed Los Angeles restaurants, Rossoblu and Superfine Pizza. For professional chefs, the session offers a masterclass in fusing regional Italian culinary heritage with contemporary West Coast sourcing, alongside practical advice on building a sustainable kitchen career.

Balancing Heritage and Regionality

Samson’s work at Rossoblu is a direct study in culinary translation. He demonstrates how to honour the traditional, rich flavours of Bologna—his mother's hometown—while utilising the fresh, acid-forward produce of Southern California. The challenge for any chef attempting this crossover is maintaining structural authenticity. Samson illustrates this balance through his hybrid pizza dough technique at Superfine, which combines the crisp, transportable structure of a New York slice with the delicate, wood-fired char of a classic Neapolitan pizza. This requires careful hydration management and flour selection to ensure the dough withstands local humidity variations while delivering a light, digestible crumb.

Navigating the Path from Commis to Michelin Stars

Beyond the pass, Samson discusses the business and operational strategies that define a successful restaurateur. He highlights his time working under legendary mentor Piero Selvaggio at Valentino, explaining how mentorship can open doors to high-level international stages. Samson's experience at renowned Italian kitchens, including Dal Pescatore and Il Duomo, highlights the importance of staging as a tool for technical growth. He explains how to absorb regional techniques abroad and adapt them to commercial kitchens back home, ensuring that complex, Michelin-calibre processes can be consistently executed by line cooks in a high-volume setting.

Consistency Across Diverse Formats

Whether managing a refined osteria or a fast-casual beachside outpost, Samson stresses that success relies on standardisation and respect for raw ingredients. Chefs will learn how to scale recipes from low-volume fine diningFine DiningA restaurant style associated with formal service, detailed presentation and technically executed cuisine. to rapid-service pizza concepts without losing the soul of the dish. It is a lesson in smart kitchen organisation, rigorous prep lists, and understanding how to let a few excellent ingredients dictate the plate.