With more than 150 restaurant concepts to his name and a $353 million transaction with The Cheesecake Factory behind him, Sam has proven he knows how to scale without losing the magic. Having earned a Michelin Key less than two years in, he shares how creativity and consistency is shaping The Global Ambassador, why focusing on today is the key to unforgettable guest experiences, and the lessons he’s carrying from restaurants into hotels. And of course—Teague asks the question we’re all wondering: what’s tougher to run, restaurants or hotels?

Plus, stay tuned for an exclusive tour of The Global Ambassador in Phoenix, coming next Friday.