From a tiny farm-to-table restaurant in the Pacific Northwest to the high-volume luxury of NYC’s Waldorf Astoria, ICE Chef Instructor Sam Kadko’s career has been nothing if not diverse. After 40 years in the industry, he's still exploring the limits of his skill set, from growing organic produce to implementing ICE’s curriculum at our partner school in Russia.
Yet despite his wide-ranging success, Sam has always remained grounded in his philosophy. “From the beginning, my aspiration was to master a trade—to be as good as the chefs I saw in the restaurants where I first worked. Being rich or famous never crossed my mind—it has always been about refining my skills.”
Read on to learn more about Chef Sam's diverse culinary career.