Chef
Sam Hazen

New York

About Sam Hazen

Sam Hazen has known he wanted to be a chef since he was in the third grade. He grew up in the restaurant business, working in his father's restaurant, and in a number of prominent kitchens, before launching the famed Tao restaurants. He's now the culinary director of B.R. Guest, where he oversees five seafood locations, including Atlantic Grill, Blue Fin and Blue Water Grill.

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Accolades

One Star
Michelin Guide
Three Stars
The New York Times

100 Best Restaurants
New York magazine
ChefsFeed Winner
One of the Best Things to Eat in NYC

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Where I Go Out

Oatmeal raisin cookie

Levain Bakery

$$, Breakfast, Bakery, Harlem

"These are the best cookies in the world. I love the oatmeal raisin, as they have sweet plump raisins and a buttery, golden brown, wonderful texture. I love to crumble them with soft vanilla ice cream."

$$, Chinese, Reservations, Peking Duck, Chinatown

"This is the best Peking Duck in New York: crispy skin, housemade pancakes, fresh scallions, and cucumbers with a great quality hoisin sauce. Remember to ask for the carcass at the end."

Italian, Residential, East Harlem

"Dino Gatto, the chef, is a dear friend. You have to try the meatballs. They're soft like butter and are made with roasted peppers and raisins. The char on the peppers with the sweet raisins are a match made in heaven. They're only open Monday through Friday, so don't plan to go on the weekend."

$$$, Full Bar, Italian, Greenwich Village

"For me, Lupa is the best Roman-style restaurant in New York City, from its antipasti verdura (I love the sweetness of the beets with pistachio) and the carne (the best prosciutto di parma; salty and sweet) to the pesce (sardines and golden raisins) and my favorite, the cacio and pepe, which has the perfect amount of pepper."

Chef

Sam Hazen

Raw bar

Grand Central Oyster Bar

$$$, Seafood, Bar, Midtown Manhattan

"This place has the best oyster list. Anything fried, raw, or stewed here is the freshest seafood around. Grand Central Oyster Bar was opened by real pros."

$$$$, Happy Hour, Greek, Full Bar, Mediterranean, Midtown Manhattan

"Barbounia's chopped salad reminds me of the salads I grew up on. Being Middle Eastern, it's the tahini dressing and sumac that really does it for me."

Chef

Sam Hazen

ChefSam Hazen

New York

About Sam Hazen

Accolades

Where I Go Out

Chef
Sam Hazen