Chef Sam Pepper became a chef because he loves to cook, plain and simple. Born in Denver and raised in Ojai,
California, he attended the California Culinary Academy in San Fransisco. He rose through the ranks
of the Los Angeles restaurant scene and earned his chops at such fine establishments as Rustic
Canyon and Milo & Olive. As a chef, Sam loves creating a sense of community and working with his
team to bring guests together over fresh, delicious, and sustainable dishes.
Here are a couple of Chef Sam’s creations currently on the menu at Jax Fish House in Lodo.
Ahi Tuna Wellington wrapped in Prosciutto with Spinach, Duxelle Mushrooms, and Puff Pastry dough. The dish is pan fried and baked until mid rare. all of this is set on Preserved Okra, Delicata Squash, Baby Corn, and Cherry tomato. We garnished all our dishes with fennel fronds or beet tops to help keep our produce waste down and maintain our sustainable mentality.
Shishito Dusted Scallops, Shrimp and Pork Merguez Sausage sauteed and tossed with Braised Beluga Lentils and Lime, Smoked Cipollinis onions, Jalapeno Mint Relish.