NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Chef Steve Samson spent his childhood summers in Bologna, Italy, alongside his mother and grandmother in the kitchen. Food has always been a centerpiece that connected family and community, especially in the region of Emilia-Romagna, where his family is from.
While food and fond childhood memories were prominent constants, Samson’s path to professional cooking was not a direct one. He was a pre-med student at Columbia University when he realized that his true passion was food. He soon made the switch and attended the Institute of Culinary Education in New York, completing his time there as a Blue Star Ribbon Graduate.
Samson has proven himself as Los Angeles’ arbiter on southern Italian cuisine with Sotto, where his dedication to offering authentic, southern Italian dishes, wood-fired Neapolitan pizza, and handcrafted pasta earned a spot on many best-of lists, including Esquire Magazine’s Best New U.S. Restaurant and Los Angeles Magazine’s Best New Restaurant. Samson has now returned to his roots opening Rossoblu, which is the culmination of Samson’s career; combining his Bolognese heritage and the dishes that first inspired him to cook with his Angeleno upbringing and years of dedication to his craft.