Samuel’s earliest lessons in hospitality came long before any professional kitchen. Growing up, the best meals were at his Grandma Downs’s house in Loretto, Kentucky, where he was one of what felt like a thousand grandkids. At the table she remembered every preference, from the bizarre (Cousin Ryan only ate the whites of deviled eggs) to the simple (Samuel preferred sausage to bacon). Those meals taught him how care and attention on a dinner plate can communicate love in a way few other things can.

After graduating from the University of South Carolina with a degree in math (and quickly realizing he didn’t have the talent to become a serious mathematician) he took a job as a dishwasher and he discovered that the rhythm and camaraderie of a professional kitchen suited him perfectly.

His culinary education began in earnest at Aniar in Galway, Ireland, a Michelin‑starred restaurant where he learned just how exacting and disciplined a kitchen can be. From there, he became Sous Chef at the Maker’s Mark Distillery in Loretto, Kentucky, moving closer to his mother’s side of the family and working closely with the on‑site farm to align the kitchen with the seasons. Later, at Topsoil Kitchen and Market, in Travelers Rest, South Carolina, a Michelin‑recommended restaurant, he cooked under Chef Adam Cooke, (whom Samuel considers the strongest chef in the Carolinas), who has been nominated for James Beard Best Chef: Southeast. Under Cooke’s mentorship, Samuel deepened his commitment to hyper‑seasonal cooking and the craft of thoughtful, place‑driven food.

Outside the kitchen, Samuel is a former middle and high school basketball coach who still plays (though not quite as well as he used to). He is an avid reader and is especially fond of Charles Portis (you can find Samuel on Goodreads). In 2026, he moved to Brevard with his girlfriend, Hannah, whom he met at Topsoil, and now serves as Fable’s General Manager.

At Fable, Samuel brings together the experiences he’s honed over the years: precision, seasonal sensibility, and a deep respect for Carolinian ingredients. His goal is simple: to cook with intention, to honor the seasons, and to create a place where everyone feels welcome at the table.