Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I’ve been in the industry 20 years. It’s unbelievable that my knees still work. For 13 years, I’ve run our restaurant, Stone Creek Bistro.
Want to learn more about our competition?
Learn MoreWant to be notified if their position changes?
Receive Text Updates
Shrimp and grits. My first real restaurant job was in New Orleans in 2005. That’s where I learned about BBQ shrimp, and it became an obsession. My next restaurant job was in Charleston, where I learned about shrimp and grits. My version adapts the two: I take the BBQ shrimp from NOLA, and instead of serving it with rice, I serve mine over Anson Mills grits featuring what some would call an obscene amount of white cheddar and Parmesan.
Who is your culinary inspiration?I’m a child of the ’80s (born in ’79), so I grew up watching PBS and TLC cooking shows, wishing there were a channel that “only played cooking shows.” I’d say the Great Chefs series and Yan Can Cook were my earliest influences, followed by the chefs I came up under: Sean Brock, John Besh, and Alton Brown.
What would you do with the $25,000?I’d pay off some debt, take my family on vacation, and buy a National slide guitar or a set of custom golf clubs. Probably both.
Vote for Sam Perry to be the next Favorite Chef while supporting a great cause! Cast your free daily vote below, or make an even bigger impact when you vote by donation, supporting the James Beard Foundation and their mission to lead chefs and the broader culinary industry toward a new standard of excellence.
