Sammy Monsour

Sammy Monsour

Los Angeles

About Sammy Monsour

Sammy Monsour's is a third generation chef, cookbook author and food activist. His passion for sustainability, application of modern technique and devotion to cooking with soul are staples throughout his interpretation of regional Southern cuisine. As a hard-core East Coaster (Raleigh, New York, Boston), he currently reside in Downtown Los Angeles where he is the executive chef of Preux & Proper.

My Venues

    Where I Go Out

    Behind the Scenes

    Leftover baby back ribs from
    "Leftover baby back ribs from the 4th (yes I bbq’d them for 12 hours, I ain’t on that store bought bullshit) turned into a sourdough grilled cheese with wicked sharp cheddar because you have to make sure leftovers shine too 🤗"
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    We got a roasted Santa Barbara
    "We got a roasted Santa Barbara Rockfish special this weekend that’s drenched in a pork neck demi and horseradish chimi and served with an asparagus & snap pea dirty rice that’s pretty soigné 👌"
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    Beignets. My favorite kind of
    "Beignets. My favorite kind of doughnut! Come get some today @preuxandproper and celebrate National Doughnut Day with us! We make pâte à choux beignets but invert the egg white ratio to double down on the yolk, creating a creamy, custardy inside, then we serve them on a caramelized banana & dark rum dulce de leche and top off with almost too much powdered sugar 👌 #nationaldonutday #nationaldoughnutday 📸 @iamzivsade"
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    At My Venues