Executive Chef Sammy was born and raised in Ixtapa, Mexico - a tourist town on the ocean. His father, an entrepreneur, instilled in him the value of carrying a passionate pursuit of his goals at a very early age. When Chef Sammy turned 17, he knew there was something 'out there for him that he wasn't finding in Ixtapa, and he uprooted and moved to San Francisco.

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It was there that Chef Sammy landed with a roommate who was a talented Chef. His roommate taught him first and foremost, that whether you're cooking for your roommate, or a restaurant with 200 patrons, to focus on creating meals never short of perfection.

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Chef Sammy ended up in Chicago in a hectic pace environment as Executive Chef for a high volume restaurant, working 70 hours per week, while pursuing his culinary education in his 'free time'. He realized he'd found what he was looking for. Since then, he has worked with some of this area's finest establishments and finally teamed up with friend & owner Tom Anderson to bring you Buck & Honey's. His pursuit of culinary perfection is evident with his focus on taste, texture, aroma, but also presentation - as your first impression of your meal is made visually. We are confident you will like what you see. If you ever get a chance to visit with him, please do. He’s an amazing Chef, but even better person. - Salut!