A Tribute To Craig Samuel
Mr. Speaker, I rise today to honor Mr. Craig Samuel for his culinary expertise that has infused Brooklyn with tastes from all over the world while celebrating the roots of New York culture. Born and raised in Bedford Stuyvesant, Brooklyn,…
Mr. Speaker, I rise today to honor Mr. Craig Samuel for his culinary expertise that has infused Brooklyn with tastes from all over the world while celebrating the roots of New York culture.
Born and raised in Bedford Stuyvesant, Brooklyn, Mr. Samuel developed a strong talent in visual art, and ultimately attended New York City's Art and Design High School. While in high school, his artist's eye was evidenced at home, as he created culinary dishes that were not only delicious, but also beautiful to look at. Mr. Samuel developed a love for the art of cooking at a very early age.
After High School, Mr. Samuel attended Temple University, where he followed his father's wishes and majored in business and economics. Early in his college career, Mr. Samuel's father passed away. After that life-altering event, he soon found himself at the Philadelphia Restaurant School. Never lacking in courage, Mr. Samuel decided that he would approach the chef/owner of the most revered restaurant in Philadelphia, which was also one of the most important restaurants in the world of haute cuisine, Le Bec Fin.
His time spent at Le Bec Fin reinforced that Craig had the talent, stamina, and discipline to compete in the culinary world. After graduating at the top of his class in culinary school and completing his internship, he headed back to New York and ultimately became the executive chef at both The Cub Room and City Hall Restaurants. During this time Mr. Samuel left the U.S. to cook in Spain and in France and do a food tour of Italy. After coming back to the U.S. he decided it was time to open up a venture of his own.
In 2005, while still executive chef at City Hall Restaurant, Mr. Samuel and his good friend and sous chef, Ben Grossman teamed up to go into the barbecue business in Brooklyn. They opened The Smoke Joint in Fort Greene in 2006. Since that time, Mr. Samuel has opened Peaches Restaurant and Peaches HotHouse and has had numerous favorable reviews in Time Out, The New York Times, New York Magazine, New York Press, the Village Voice and many others. The Smoke Joint has the unmatched honor of being the only Brooklyn based barbecue restaurant featured in the world renowned Michelin Guide.
Mr. Samuel is happily married to Laura. They have two children, Tiara, who is currently a junior attending The Fashion Institute of Technology, and Alana who is in her sophomore year at The Saint Paul's School in Concord, NH.
Mr. Speaker, I would like to recognize Mr. Craig Samuel for his exceptional foresight in the culinary business that has provided Brooklyn with tastes from around the country.