Sam
Henzy

Chef Sam Henzy’s culinary journey began in his hometown of Newark, Delaware, where at just 15 he got his start at a local pizza shop. It was there, amid the hustle of the kitchen, that he discovered his passion for cooking—an escape from the academic pressures of his teenage years.

Over the years, Sam honed his craft in a variety of kitchens, with transformative stints at Morimoto and Talula’s Garden in Philadelphia. However, it was his time at the world-renowned Noma in Copenhagen that truly shaped his approach to food, where, as an intern, Sam worked with open flames and innovative techniques, experiences that continue to influence his work today. Following his time at Noma, Sam returned to Philadelphia and joined Greg Vernick’s team at Vernick Food and Drink where the restaurant earned prestigious accolades, including a top spot in the Philly Top 50, four bells from Craig LaBan of The Philadelphia Inquirer, and Greg’s coveted James Beard Award.

Driven by a desire to explore new culinary frontiers, Sam relocated to the West Coast, where he worked at the acclaimed Cotogna and Michelin-starred Quince in San Francisco. He further honed his skills at Angler (sister restaurant to Saison), diving deeper into live-fire cooking and seafood before spending a brief time with Michael Mina. His journey then took him to Bear on Stanly Ranch by Auberge Resorts in Napa Valley, where he played an integral role in the restaurant’s opening. After returning to Philadelphia in 2023, Sam found a new creative home at Middle Child Clubhouse. 

At Fork, Sam brings his expertise in live-fire cooking, his inventive approach to seasonal produce, and his unwavering respect for ingredients. His approach is one of balance—both honoring the restaurant’s legacy and infusing it with his own perspective. 

When he’s not in the kitchen, Sam can be found at the gym, on the disc golf course, playing guitar, or producing music in his ad hoc home studio or cheering on the Eagles like the proud Philadelphian he is.