Sam Beall facts for kids
Quick facts for kids
Sam Beall
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| Born | Samuel Erasmus Beall IV August 21, 1976 Knoxville, Tennessee, U.S. |
| Died | February 25, 2016 (aged 39) Beaver Creek, Colorado, U.S. |
| Occupation | Chef and restaurateur |
| Nationality | American |
| Alma mater | University of Tennessee, California Culinary Academy |
| Genre | Cooking |
| Years active | 2000–2016 |
| Notable works | The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life (2009); The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors with Marah Stets (2012). |
| Spouse | Mary Celeste Beall |
| Children | Samuel E. Beall V, Cameron, Rose, Josephine and Lila |
| Relatives | Samuel E. Beall III & Kreis Beall (parents), David (brother) |
Samuel Erasmus Beall IV (born August 21, 1976 – died February 25, 2016) was an American chef and restaurant owner. He managed Blackberry Farm in Walland, Tennessee. This place is known as one of the best resorts in North America. Sam Beall believed that restaurants in America should focus on using local foods and cooking styles. This is called regional cuisine.
Early Life and Education
Sam Beall was born in 1976 in Knoxville, Tennessee. His parents were Samuel E. (Sandy) Beall III and Kreis Beall. His father founded the Ruby Tuesday restaurant chain.
In December 1976, his parents bought a property in the Great Smoky Mountains. They turned it into a small country inn. Sam was only four months old and spent his early years there.
When his father sold the restaurant chain in 1982, the family moved. They went to Mobile, Alabama, where Sam grew up. As a young man, Sam first studied at Hampden-Sydney College. Later, he graduated from the University of Tennessee.
Career as a Chef
After college, Sam Beall moved to California. He studied cooking at the California Culinary Academy. Then, he worked at the Ritz-Carlton Hotel in San Francisco. He also learned about French cuisine at The French Laundry in Yountville, California.
Sam later returned to his family's home, Blackberry Farm. He took over managing the inn. He made Blackberry Farm a famous place for "farm-to-table cooking." This means using fresh ingredients grown right on the farm.
He called his cooking style "foothills cuisine." Sam hired many talented kitchen staff. He also developed the FarmStead. This part of the farm grew special ingredients. These included heirloom vegetables, cured meats (charcuterie), and cheeses. All these fresh items were used in the food served at the inn.
Later Life and Passing
Sam Beall died in 2016 at the age of 39. He passed away from injuries after a skiing accident in Beaver Creek, Colorado. After his death, his wife, Mary Celeste Beall, took over managing Blackberry Farm.
Published Works
- The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life (2009).
- The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors with Marah Stets, Clarkson Potter, New York (2012).
