Sam Chapple-Sokol

Projects, collaborations, and whatnot

I’ve worked in kitchens and restaurants like:

THE WHITE HOUSE, washington, district of columbia (on the menu: cookies, cookies, and more cookies)

DAUS CAFÉ, hargeisa, somaliland (on the menu: somali rice, british shepherd’s pie, and american burgers)

THE RIDDLER, san francisco, california (on the menu: champagne, tater tot waffles, caviar)

MISSION CHEESE, san francisco, california (on the menu: american cheese, natural wine, and local beer)

I’ve collaborated on designing and executing new academic courses:

THE WORLD ON A PLATE, george washington university, in conjunction with Chef José Andrés, an interdisciplinary faculty from the university, and guest lecturers

CONFLICT CUISINE, american university, in conjunction with Dr. Johanna Mendelson Forman

I organized & led a tour of chefs of head of state through ny, dc, and amish country:

LE CLUB DES CHEFS DES CHEFS met up with UN Secretary General Ban Ki-Moon and President Barack Obama, lunched with a group of Amish farmers, and hosted a discussion and reception at the State Department

I also helped launch and expand a culinary education startup:

COZYMEAL, where I led supply-side business development and widened our reach from san francisco to the wider bay area and los angeles