I am painstakingly looking to collaborate with like-minded, growers, foragers, purveyors, producers and organizations and is proud of the fact that my menus are directly linked to social impact and sustainability. From food recovery efforts and local sourcing to food accessibility and food insecurity issues, my culinary artistry remains interwoven with my moral compass.
Ismail A. Samad is the Executive Chef of Daily Table a nonprofit grocery store and cafe in Dorchester Massachusetts and Chef/Partner of The Gleanery a farm to table/nose to tail restaurant and bakery in Putney Vermont. The experience of partnering and gleaning from the local farms in Southern Vermont, New Hampshire and Massachusetts, has added to the many inspirations that contribute to his culinary repertoire. He painstakingly looks to collaborate with like-minded, growers, foragers, purveyors, producers and organizations and is proud of the fact that his menus are directly linked to social impact and sustainability. From food recovery efforts and local sourcing to food accessibility and food insecurity issues, his culinary artistry remains interwoven with his moral compass.
Ismail is a founding member of Windham Farm and Food an aggregation and delivery service providing easy access to healthy food produced in the Windham County, featured in The Vermont Table Cookbook (countryman Press) and has held the Title of executive Chef of some of Vermont’s Top Rated restaurants. He at the age of twenty three, opened Crust and Crumbs Bakery and Cafe in Cleveland Ohio and has maintained ismailthechef.com as his personal chef service providing in home catering, private cooking lessons and special occasion tasting dinners. His Culinary influences and inspirations come from a myriad of sources including Tony Aiazi of Charlie Palmers Aureole in New York, Jonathan Benet of Moxie The Restaurant in Beachwood Ohio and the local farms he has supported over the last 15 years of his career. The fine palates and skills of his motherand siblings all contribute to his all inclusive style and his immense passion for creative cuisine.
Both Southern Vermont arts and living and The commons cover the opening of a New Restaurant Model