Both of Sammy’s parents were from Puerto Rico; his dad was from Aguadilla, and his mom from Isabela, both coastal towns in the northwest.

Sammy grew up in East New York, a working-class neighborhood in Brooklyn. His family didn’t have much money, but they were always willing to share what they had. It was common knowledge in the neighborhood that if you were hungry, Luz (Sammy’s mom) would feed you. Sammy’s father, a church pastor, was so generous that if there was any food left on Sammy’s plate when someone stopped by, his dad would give it to them. As a result, Sammy learned to eat his meat first, lest it be given away. 

Each afternoon, when he arrived home from school, the smell of his mom’s cooking would greet him as he walked down the hall of their apartment building. 

Sammy learned to cook from his mom and, to this day, finds inspiration in her cooking. When he was younger, he volunteered in soup kitchens, and he wanted to work in restaurants. But, needing to support his family, he opted for a more lucrative career as a truck driver. 

In 2005 he started taking night classes in culinary arts. He’d drive his truck route during the day, and run to class as soon as he was off. His first restaurant gig was at Kona Cafe at Disney’s Polynesian Village Resort, where he learned every role in the kitchen (and, more importantly, how to make the famous Tonga Toast!). After a year, he was ready to move back to Georgia. He spent seven years catering for movies and tv productions in Atlanta. 

Today, Chef Sammy is regular chef at Chow à la carte and is catering company, Mama Luz Latin Cuisine, is a tribute to his culinary inspiration, his mom.