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Samuel Geffroy

Executive Chef

 

Chef Samuel Geffroy’s culinary journey began abroad in the countryside of France where he grew up. At a young age he was exposed to some of France’s most notable chefs and fine ingredients while completing his Higher National Diploma in Cuisine at St Meen le Grand. His extensive culinary education would set the bar for the high standard he has maintained throughout his career.

Chef Samuel’s professional endeavors have led him to some of the most prestigious kitchens in Europe. In the late 90s he worked at the 4-star Hotel Sir Christopher Wren's House in England and the highly acclaimed U Capu Biancu Hotel in Corsica, France. In 2000 he made his way to Switzerland, where he worked as a Chef de Partie at the two Michelin Starred restaurant La Cote. He later went on to serve as Sous Chef at the 4-star Le Mont Paisible Hotel in the Swiss Alps.

In 2006, Chef Samuel made the long journey across the pond and settled in San Diego. For eight years he served as the Executive Chef at Tapenade, one of La Jolla’s best French restaurants. Following his time at Tapenade, Chef Samuel took a teaching position at the San Diego Culinary Institute. In 2015, Geffroy joined the Cohn Restaurant Group as Executive Chef of Blue Point Coastal Cuisine located in the heart of the Gaslamp Quarter. His worldly background and impeccable kitchen skills make him the perfect fit for this Supper Club inspired fine-dining restaurant.

Chef Samuel prides himself on composing expertly prepared dishes using classic French techniques and quality ingredients. He strives to create balance in his menu, combining a variety of textures and fresh flavors. When he’s not perfecting his craft in the kitchen, Chef Samuel enjoys playing ping-pong and spending time with his wife and two children.