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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 �������� 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.