Gerard Sampson hails from Fairmont Hill, Hyde Park, Boston Massachusetts. Watching Emeril Lagasse on television inspired him as a kid to get into the culinary arts. Another one of Gerard’s early inspirations was his Babchi (grandmother) who lived with him and shared her passion for cooking. She worked all day in the kitchen and would take Gerard to the market with her. During their excursions, she showed him how to buy vegetables, how to measure, and how to bake.
One of his childhood friends had a father who owned a restaurant called Gerard’s in Adams Corner in Dorchester. His friend’s father became his mentor when Gerard was only 13 years old. He would go on to work at the restaurant until he was 18. His friend’s father showed Gerard the ins and outs of operating a restaurant. Ultimately, he was responsible for keeping Gerard on the path to becoming a chef.
One of Chef Gerard’s earliest jobs was at Sam and Oscars Mexican Cantina. Shortly after that he began working at Land Ho!, strongly considered to be one of the best and busiest restaurants in Cape Cod. He worked there for 4 summers until transitioning to the Ocean Edge Resort’s Ocean Grill Restaurant in Brewster, MA. That fall, Gerard started at Johnson & Wales University. He continued to work at the Ocean Grill Restaurant during the summers to pay for his education. Upon graduation, he landed a job at the Boston Harbor Hotel working for the esteemed chef Daniel Bruce at the renowned Meritage Restaurant. After a year working for Chef Bruce, Gerard went on to the Langham Hotel in Boston working under chef Evan Leavy and chef Marc Sapienza at BOND restaurant. This opportunity led Gerard to relocate to Los Angeles to work for the Langham Pasadena. During his 4 years there, Gerard started as a AM sous chef under chef Eric Greenspan, eventually becoming his right-hand man and “corporate chef” as they would jokingly say.
Gerard has helped open several restaurants with Chef Greenspan, including The Roof on Wilshire and Greenspan Grilled Cheese located on Melrose. He also worked at Greenspan’s The Foundry until it closed in 2013. Gerard then travelled nationwide with El Nosh, a Latin-Jewish fusion concept with Puerto Rican chef Robert Treviño. They ended their run with a pop up in NYC in October 2015. After returning to LA, Chef Gerard became the chef de cuisine of Laurel Hardware, and took over as the chef when Mario Alberto left in early 2016. Gerard soon returned to the Langham to take over as the chef of the main kitchen. He then became the executive chef of Mama Shelter off Selma where he designed the rooftop food concept and the plates kitchen concept. Gerard joined Market Provisions in October 2016. Since then, he has been bringing his unique and worldly approach to our market driven menu.