In this conversation, Chef Sam Diminich shares his journey in the culinary world, discussing his experiences from competing on television to running a restaurant and engaging with local farmers. He emphasizes the importance of service in cooking, the impact of sobriety on his culinary creativity, and the need for a supportive community in the industry. Chef Diminich also addresses the challenges young chefs face today and the future of the farm-to-table movement, highlighting the significance of building relationships with local suppliers and focusing on seasonal ingredients.

Chapters

05:19 Facing Challenges in the Culinary World
08:04 The Concept of Service in Cooking
10:52 Building Relationships with Farmers
14:29 The Evolution of a Restaurant Business
17:08 Balancing Quality and Cost in Ingredients
19:45 The Importance of Seasonal Ingredients
22:23 Sobriety and Its Impact on Culinary Creativity
25:04 Supporting the Culinary Community
27:39 Guidance for Young Chefs
30:19 The Future of Farm-to-Table Movement
33:03 Rapid Fire Questions and Personal Insights

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, February 17, 2026

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Chef Sam Diminich

Restaurant Constance

Restaurant Constance