Chef Sam Marvin

SAM MARVIN Executive Chef Sam Marvin, a Los Angeles native who is remembered for his innovative restaurant, Modada, returns home as Executive Chef of Le Dôme. After growing up in Studio City, Marvin became passionate about food and cooking at an early age, and by the time he was 15 already knew his way around a restaurant kitchen. When he turned 20, he packed his bags for Paris and enrolled in Le Cordon Bleu, where his journey as a professional chef began in earnest. Marvin graduated at the top of his class and received tantalizing offers from restaurants around the world. He spent his first year in the heart of Burgundy, working with Marc Meneau’s at L’Espérance in St.-Père-en- Vézeley—a temple of gastronomy perennially showered with Michelin stars. There, Marvin not only refined his culinary technique, but also was exposed to the rigors of delivering truly world-class service. The following year, he found another mentor in one of France’s most honored culinary giants, Georges Blanc, at his famous three-star restaurant in Vonnas, near Lyon. During a total of seven years abroad, Marvin worked at a number of other prestigious restaurants throughout the world, from Switzerland to Thailand to Morocco to Holland. This globetrotting experience gave him the opportunity to apply his classical training to unfamiliar cuisines and beguiling new tastes—a practice that would define his personal style today. In addition to dozens of Hollywood celebrities, Marvin has cooked for President Reagan and French President Francois Mitterand, the latter one of the most discriminating diners ever elected to public office. After returning to Los Angeles in 1990, Marvin worked for heralded chef/restaurateur Joachim Splichal at Patina for two and a half years, rising to Chef de Cuisine at lunch; just at the time Patina was establishing itself as one of America’s top tables. Feeling ready to realize every chef’s ultimate dream, Marvin made the ambitious move to debut his own restaurant in 1994, maxing out his own credit cards to open the doors. He created the distinctive, iconoclastic Modada, boasting an avant-garde menu that combined his classical French foundations with eclectic influences from around the world (plus a little humor, with dishes titled The Surreal Eel and The Erotic Chicken- the later of the two now featured on Le Dôme’s menu). Both the public and local critics praised the restaurant. Modada was included in Los Angeles magazine’s “The Year’s Best New Restaurants,” while Marvin was honored as one of the “Top Five Chefs in Southern California” by Sunset magazine. In 1997, prominent Las Vegas restaurateur Freddie Glusman asked Marvin to take over the kitchen at his renowned restaurant, Piero’s, near the Las Vegas Convention Center. In classic Vegas style, he made Marvin an offer he couldn’t refuse. Piero’s had already been an immensely popular Las Vegas dining destination since 1982, but during Marvin’s tenure as Executive Chef, from 1997-2002, the restaurant was elevated to new stature. During this time, Piero’s was ranked the top Italian restaurant in Las Vegas by the Zagat Survey, and received the prestigious DiRoNA (Distinguished Restaurants of North America) recognition. Now, as Executive Chef of L.A.’s illustrious Le Dôme, the 40- year-old chef embarks on the most exciting chapter of his culinary career. The Sunset Boulevard institution has been one of L.A.’s most celebrated restaurants for nearly three decades, and now—with a new partnership, a striking décor, and Marvin in the kitchen—the storied landmark promises to become an even more important dining destination. At Le Dôme, Marvin combines his training from European masters, his global perspective, his respect for quality local ingredients, and his love of traditional American cuisine to create a menu that offers something innovative for every diner. Marvin is not shy about his ambitious goals for Le Dôme, stating, “I want Le Dôme to be recognized as the best restaurant in America.” XXX FOR MORE INFORMATION OR TO SET UP AN INTERVIEW, PLEASE CALL WAGSTAFF WORLDWIDE 323.656.2224.

Recipes by Chef Sam Marvin

SAVORY STEAMED MUSSELS

Recipe by Sam Marvin

This recipe is tried and true and will come out perfect every time. For those home cooks who are adventurous, steamed mussels are incredibly flexible and the perfect dish for variations. For instance, to create an Asian flair substitute ginger, lemongrass, and cilantro for the celery, shallots, and herbs. If you prefer spicy, you can add crushed red chili flakes, sliced jalapenos, or even a dash of Tabasco to broth. If Sauvignon Blanc is not your favorite, sub Chardonnay or even a great beer. Or if you love fresh fennel, use it instead of celery. For those who prefer to leave out the cream, no problem, just add a little fresh lemon juice instead. So as you can see there are no hard fast rules to making great mussels, just remember to always use aromatic vegetables, and wine or beer to deglaze and remember: have fun!

 

2 lbs extra-large black mussels

2 Tbps. sliced celery

4 Tbps. canola oil

4 Tbps. diced roma tomatoes

4 Tbps. sliced shallots

1 Tbps. rough chopped fresh oregano, thyme, and parsley

2 Tbps. sliced garlic

1 cup Sauvignon Blanc

1 cup clam juice

2 Tbps. Cream

Salt and cracked black pepper (to taste)

Fresh sprigs parsley and/or basil

 

1. In a sink under cold running water, clean mussels with a scrub brush and pull beard off side of each mussel. If mussel is open, tap it on a hard surface and wait to see if it closes. Discard if mussel does not close, as it is dead. (Important: De-beard mussels just before cooking, as pulling off the beard shortens their life considerably.)

2. In a large sauté pan (with a tight-fitting lid), sauté shallots, garlic, celery, and herbs over high heat about 3 to 5 minutes until golden. Add tomatoes and mussels and sauté an additional minute. Deglaze with wine and clam juice and bring to a boil. Cover and let steam 3 to 4 minutes until mussels just open. Add cream and remove from heat. Serve immediately. Garnished with fresh sprigs of parsley and/or basil. Makes 4 servings.

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