CHEF SANDY DEE HALL
From the bustling streets of Chicago's South Side to the vibrant culinary scene of New York City, Chef Sandy Hall has carved a remarkable path in the world of gastronomy. Despite being born without a sense of smell, a challenge that could have easily hindered his culinary aspirations, Chef Hall has transformed this unique trait into a driving force behind his ingenuity and creativity.
Hall's culinary journey began with a Bachelor of Arts in Finance and a Bachelor of Science in Accountancy from Villanova University. However, his true calling lay in the world of flavors and textures. Embracing the culinary buzz of New York, he started his journey as a line cook under the mentorship of renowned chef Robert Barry in the West Village. His dedication and talent quickly propelled him to the forefront of the culinary scene, leading to the ownership of three successful restaurants across the city, Black Tree, North Sea Tavern, and Raw'r. He has also worked at Freeks Mill (Michelin Bib Gourmand) and is currently the Executive Chef at Nowhere/Somewhere.
Chef Hall's culinary expertise extends beyond his own ventures. He has lent his culinary wisdom to esteemed establishments like Sony Hall and Moxy Hotel, showcasing his versatility and adaptability. His culinary prowess has also garnered him widespread recognition, including appearances on renowned television shows like Diners, Drive-Ins and Dives with Guy Fieri and Netflix's reality cooking competition show Snack vs. Chef, where he was the runner-up.
