Hello for those of you who don’t know me my name is Sam Spiegel. My cooking career started here at South Shore. Back in 2000 I started as a dishwasher and by 2005 I became Sous Chef. During that time I went and graduated from M.A.T.C. and got my degree in Culinary Arts. After leaving the club in 08’ I went to Sendik’s and worked there as Sous Chef for four and half years. I am extremely happy to be back at South Shore. Food is definitely my passion. I love experimenting with new cooking techniques and using them in my food; for example the use of Molecular Gastronomy which is considered “culinary physics”. It is so cutting edge that less than 5% of chefs worldwide use it. I look forward to serving you and your guests for many years to come. Please feel free to stop by the kitchen and say hello.