Chef Sam Ramer began his cooking career at the legendary Dinosaur BBQ.  After he studied Culinary Arts at The Culinary Institute of America in Hyde Park; He has worked as a Banquet Chef at The Stowe Mountain Resort, Executive Chef at The St. Johnsbury Academy, and Director of Dining Services for Gould Academy.  He relocated back to New York State in 2019, just in time to help SUNY Plattsburgh feed its residents as their Executive Chef through the pandemic. Finally, he returned home to Central New York to join the Cornell Dining team.   

Due to these work travels, Chef Sam has lived in a large stretch of the rural Northeast. Including the Adirondacks, Vermont, New Hampshire, and Maine.  Chef Sam has also enjoyed travels to Thailand, Italy, Spain, West Coast USA, and East/Gulf Coast USA. Culinarily his inspirations have been found in these journeys and experiences with other locales and cultures.  If you would like to strike up a conversation, Chef is always interested in science, culinary arts, music, and a multitude of other topics. 

If asked as to what he thinks of his work, Chef Sam will tell you, “Working for an educational organization is a privilege as you know you are contributing to the growth of a diverse and lively community.  In that truth you can take part in many impactful moments within your operation and outside of it.  It is the most rewarding part of my career and I enjoy every day working with the student residents of Keeton House and with Cornell Dining.