Chef Sam "SammyD" DeMarco’s culinary journey started in Brooklyn, where the aromas of Sicilian cooking filled his boyhood home. When he opened his first restaurant in New York City in 1994, he quickly earned a reputation as "Chef to the Chefs" when the city’s culinary elite started hanging out late night to nosh on signature dishes like lollipop wings and goat cheese soufflé.
Trained in classic French technique at New York Institute of Technology’s culinary school, Chef SammyD honed his modern American fare in the kitchens of mentors, including David Burke at River Café and Gray Kunz at The Peninsula Hotel.
After launching restaurants in New York, Las Vegas and beyond, Chef SammyD relocated with his family to Amsterdam to bring his signature upscale American comfort food to Amsterdam, where he can feel the city’s influence on his cooking. At Wyers, he’s interpreting American food through a European lens, infused with local flavors and fresh, seasonal ingredients. "This is the most European American food I’ve ever cooked," he says. "It’s an honor to be a part of the culinary scene in Amsterdam, and the expansion of Kimpton Hotels & Restaurants in Europe."