LIVE: ICE Presents: Samson Shoffner

Why It Matters

Shoffner’s unconventional trajectory highlights how diverse experiences and pandemic‑driven shifts can fast‑track talent into senior hospitality roles, underscining the industry’s need for adaptable leaders.

Key Takeaways

• From creative writing major to Michelin-star GM
• Navy veteran leveraged varied jobs for hospitality insight
• Pandemic prompted shift from service to management
• Leads Osteria Mozza, sister to NYC's Babbo
• Demonstrates non‑linear pathways in restaurant leadership

Pulse Analysis

The hospitality sector increasingly values non‑traditional backgrounds, and Shoffner’s story exemplifies this trend. His journey from a creative writing degree to the helm of a Michelin‑starred restaurant illustrates how storytelling, discipline from military service, and hands‑on experience across varied roles can coalesce into effective leadership. Employers are recognizing that such eclectic skill sets foster resilience and innovative problem‑solving, especially in high‑pressure fine‑dining environments.

The COVID‑19 pandemic acted as a catalyst for many front‑of‑house professionals to pursue management paths, and Shoffner was no exception. With staffing upheavals and shifting operational models, he seized the opportunity to move behind the scenes, first at LA Cha Cha Cha and later at Osteria Mozza. This rapid elevation underscores how crises can accelerate career advancement for those willing to adapt, and it signals to aspiring restaurateurs that timing and flexibility are as crucial as culinary expertise.

Osteria Mozza’s status as a Michelin‑starred venue places it at the forefront of America’s fine‑dining renaissance, and Shoffner’s leadership is pivotal to maintaining that prestige. His experience across iconic New York and Los Angeles establishments equips him to blend West Coast sensibilities with East Coast rigor, delivering consistent guest experiences. For investors and industry observers, his ascent demonstrates that cultivating leaders with broad, cross‑regional exposure can sustain a restaurant’s reputation and drive long‑term profitability.

Original Description

Join us for a conversation with Samson Shoffner, general manager of Osteria Mozza by Nancy Silverton. Discover how Shoffner went from a creative writing major to a leader of a Michelin-star restaurant.

About Sam Shoffner:

Samson Shoffner was born in San Jose California, after the Navy he worked virtually every job imaginable, from cooking and delivering pizza, coat check & security at clubs and much more to get himself through his Bachelor's in Creative Writing at Hunter College in New York City. Due to a shocking lack of demand for poets in the workforce, he started a career in higher education and academic advisement. As a side gig he began working in restaurants, clubs and bars. Eventually he began doing service full time, starting as a server at Le Pain Quotidian, then fine dining at Tribeca Grill. He worked at the Michelin Star Babbo Risotorante in New York City then moved to Los Angeles. In Los Angeles he worked as a server at Hearth & Hound, Bestia & Birdie G's. During the Pandemic with all the shifting of management he realized that he wanted to be a manager for the learning opportunities greater skillset it would develop. His first management job was at LA Cha Cha Cha. He has worked his way from Floor Manager to General Manager at Osteria Mozza, a sister restaurant to Babbo back in NYC.