Sam Barzilay is a Master chef in fine dining desserts and seafood. He is a graduate of the Culinary Arts and Advanced Pastry Techniques Bachelor program and has certifications in Seafood Preparation and Sustainable Cooking. From our 11 years in the restaurant game we also learned a few tricks of tradition mixed with a bit of flair. Her work in dessert ranges from the traditional in pastries and candies to the modern in plated desserts, emphasizing texture, balance and artistic flare. The quality of his seafood sourcing is only matched with the variety of dishes he is creating that focus on local, fresh flavors and sustainable cooking. His skills clearly lie in poaching, grilling and sous-vide, guaranteeing flavoursome, perfectly cooked food. In addition to his practical cooking history, Barzilay is a teacher and mentor, where he enlightens up-and-coming chefs and the culinary world. He has led workshops, written for culinary periodicals and directed upper-crust restaurants as they tweaked their recipes. With a passion for culinary excellence, he is transforming the way that consumers approach, learn and develop new trends in cooking with both desserts and seafood.