The Institute Presents: Steve Samson

In this demonstration at the Institute of Culinary Education, alumnus Chef Steve Samson shares the foundational techniques that define his acclaimed Los Angeles restaurants, Rossoblu and Superfine Pizza. Drawing direct lines from his family heritage in Bologna and his extensive training in Italy's top kitchens, Samson breaks down the practical realities of executing high-calibre regional Italian cuisine within a modern American restaurant model.\n\n## Balancing Regional Italian Traditions with Local Sourcing\nOne of the primary lessons Samson delivers is the art of balancing strict culinary heritage with geographic reality. At Rossoblu, the menu serves as a direct tribute to Bologna. For a professional kitchen, this means mastering hand-rolled pastas and rich, slow-simmered ragùs that respect traditional ratios while sourcing pristine local ingredients. Samson discusses how to adapt classical Italian techniques to Southern California's seasonal larder, a process that requires a deep understanding of ingredient behavior. Rather than trying to replicate Italian environments, chefs must learn to adjust hydration in doughs and fat profiles in sauces to account for local flour strengths and meat qualities.\n\n## Hybrid Dough Techniques: The Angeleno Style\nSamson’s work at Superfine Pizza offers a case study in dough development. He explains the technical crossover required to merge crisp, structural New York-style pizza with the light, charred characteristics of a Neapolitan pie. For chefs working with dough, the takeaway lies in managing fermentationFermentationA biological process in which microorganisms transform sugars and other compounds, creating acidity, gas, alcohol or complex flavours. times and flour selections. Samson highlights how using a blend of flours allows the dough to withstand the high heat of pizza ovens while maintaining a tender crumb. This hybrid approach requires strict temperature monitoring during proofing to ensure consistency across services, a vital skill for any commercial pizza operation.\n\n## Career Longevity and Mentor Relationships\nBeyond the pass, Samson addresses the business and mentorship aspects of running multiple successful venues. Having staged at Michelin-starred institutions like Dal Pescatore and Il Duomo under the guidance of mentor Piero Selvaggio, Samson emphasises the value of structured culinary education followed by rigorous, hands-on experience. He advises chefs on how to establish reliable kitchen structures, manage staff training across different service styles—from upscale osterias to casual beachside spots—and maintain quality control across multiple operations.