We’re pleased to introduce you to our Executive Chef, Sam Larson. Since his dad taught him how to cook a proper omelet at the tender age of 6, Sam has kept his passion for food burning bright.
Before taking over the culinary helm at the Beachside Bistro (Sea Ranch Resort), Sam’s experience traced back from manning the line at Larson’s Café in Iowa, an endeavor his father took on after selling his plumbing & heating business for a ‘less-stressful’ job. Sam ran breakfast before school and returned each day after a long day of activities to help out. His Junior College major of Hotel & Restaurant Management transferred into a Culinary Institute education, and a stint at Mountain Lake in Virginia, where part of ‘Dirty Dancing’ was filmed.
When he vacationed with friends on the OBX, Hurricane Bonnie came along and Sam fell in love with the beach, post-hurricane, when the weather is gorgeous and the ‘hunker-downers’ had the beach to themselves. He decided this was where he wanted to be, and joined Windmill Point, honing his skills there followed by Bacu, Red Sky, and settling at JK’s for many years. Since leaving there, Fresh Market snagged him to head the Meat Department while working as a private chef and helping Ocean Blvd. with catering.
Sam’s culinary philosophy includes maximizing sustainable, high-quality, local products, and delighting the senses of his diners; he believes if you cook with love, ‘you can taste it’. He loves watching the faces of diners when they’re eating, especially if he’s challenged by guests who typically don’t like a food—if you don’t like salmon, he will likely prepare something that will change your mind!
Sam has three beautiful blond ‘tornados’—a girl and two younger boys; we would venture to guess that there may be another Larson on the culinary scene in the not-so-distant future!
Make plans on stopping by the Beachside Bistro for a wonderful taste extravaganza in an oceanfront setting! You’ll be glad you did!
Oceanfront dining, open for Breakfast 7 days a week! Open for Dinner Tuesday – Saturday from 4PM! (WE WILL BE CLOSING FOR THE SEASON AFTER BRUNCH ON JANUARY 1, 2017 AND WILL RE-OPEN MARCH, 2017)