Executive Chef Sammy Holmes has always been fascinated with the smell and presentation of food. He was first intrigued with food when he was mesmerized as a young child by a group of lobsters swimming in a tank at a local restaurant. To this day, he is passionate about preparing seafood for guests in addition to his love for a perfectly prepared cut of meat.
He considers classic French and Asian food his biggest culinary influences. Chef Holmes was the Corporate Chef at Perry’s Steakhouse & Grille and has worked for Café Annie, Pappas Bros. Steakhouse, Del Frisco’s and the Valone Restaurant Group.
Chef Holmes' philosophy is to work hard with his team, and invest significant time in his trade. He loves to step out of his comfort zone, viewing food as an art form, and mix new trends with beloved classics.
When he’s not in the kitchen, he loves to travel, barbecue, and watch the Houston Rockets.