The Institute of Culinary Education 50th Anniversary Crest

Samuel Caucci

Alumni
Clover Hill, Sous Chef
Brooklyn, NY
Joomak Banjum, Sous Chef
New York, NY

Biography

Chef Samuel Caucci has established himself as a rising star in New York City's Michelin-starred culinary scene. His journey began while still a student at NYC’s St. John’s University. While pursuing an undergraduate degree in economics, he landed a position at Junoon, one of Manhattan's premier Indian restaurants. This early fine dining exposure set Caucci on a path that enabled work in several of the city's most renowned kitchens and shaped a multi-cultural culinary perspective.

After further developing his skills at Junoon and through the Culinary Arts program at ICE, Caucci made his mark at top-tier establishments, including The Modern, a two-Michelin-starred restaurant at the Museum of Modern Art. There, he gained invaluable experience and continued to hone his techniques in a world-class, high-pressure environment. His time at The Modern also led to a pivotal moment in Caucci's career. During the restaurant's temporary closure due to the COVID-19 pandemic, he and several coworkers launched Joomak Banjum, a Korean-Chinese pop-up that gained a loyal following for its innovative take on Asian comfort food. The team was able to harness the concept’s popularity, transforming the concept into a brick-and-mortar restaurant that would eventually earn a Michelin star.

Education

  • The Institute of Culinary Education, Culinary Arts, 2019
  • St. John’s University, BS, Economics, 2018

Awards & Honors

  •  Michelin Star - Sous Chef, Clover Hill
  • The New York Times “The 100 Best Restaurants in New York City in 2024”
  • 2 Michelin Stars - Line Cook, The Modern

Affiliations & Titles

  • Guest Chef, June Wine Bar - Brooklyn