“I’ve always believed that the best kitchens are places where cooks are encouraged to think, ask questions and learn — not simply execute. Reading Cuisine Étoilée, I recognized a lot of that same philosophy. It’s awesome to see those ideas carried forward by another generation of chefs.”

Wylie DufresneLegendary chef · wd~50, New York

“A lot of the techniques simply make sense, and some of the ideas feel revolutionary — the fish cookery in particular. Well worth reading and learning from.”

Adrian GhalyPrivate chef · previously chef de tournant, Providence

“Cuisine Étoilée is the guide I wish I had when I began my culinary journey. From how to set a station to how to run a kitchen, this is the guide that should be read by cooks and chefs alike.”

Brock MiddletonPreviously R&D sous chef, Eleven Madison Park

“This guide is not simply about improving your cooking, it’s about developing strong, sustainable management skills. It will become a reference within the hospitality industry.”

Edgar CalliotPreviously chef de partie, Geranium

“This project reflects what I believe most: trust, discipline, and care for one another can shape a better experience for everyone.”

Davide PeliPreviously sous chef, Eleven Madison Park

“The industry needs more young energy like this.”

Luis FilipeExecutive chef, Evvai · São Paulo

“It’s a game changer for young chefs in the industry.”

Kevin AbanillaChef de cuisine, Sorekara · Orlando

“It’s incredible seeing young chefs creating a new path for gastronomy.”

Chef HusseinLegendary Indian chef

“This is a thorough guide based on real experience. Not only for culinary technique, but for the young cooks who seek a brighter future for this industry.”

@savorwithcoralChef influencer

“Sam has been one of my role models… I am so glad he managed to share it with the rest of the world.”

Paula ScherbaCulinary graduate, VIVES Bruges