SAMPLE

Before moving back to Buffalo, our owner and Executive Chef Adam Goetz was executive sous chef at the revered Castle Pines Country Club in Colorado. The membership of the club reveled in the fact that menus could be customized on a nightly basis to impress their guests. After Colorado, Chef Adam worked as Chef Saucier at the famed Waldorf Astoria Hotel in New York City. Here, Adam adopted the Waldorf’s mantra of “The difficult immediately, the impossible may take a couple of minutes”. While there, Adam was charged with responibilities of updating the menu at the classic Bull & Bear Steakhouse. In addition to the steakhouse, Adam was instrumental in modernizing the hotel’s bistro, Oscar’s Restaurant. The respnsibilties of VIP and celebrity functions also fell on Adam’s shoulders. The skills he learned in New York helped prepare him for his ultimate move back Buffalo. Locally, Chef Adam was the Executive Chef at the Park Lane Restaurant and was responsible for the re-opening of the Statler Towers as a viable event facility in downtown Buffalo. He is now the chef/owner of the innovative SAMPLE Restaurant.