Spring Vegetables with Shallots and Lemon-Samuel Soto
Sunday, May 01, 2005
Samuel Soto
Executive Chef
The Jefferson Restaurant
Greenspring, Springfield, Virginia
Inspiration: “I guess I was born into it. My Dad had his own restaurant (Puerto Rican). Back then, I did a lot of work in the restaurant, but it was more like pots and pans, toilets, and floors. My Dad was an ‘old school chef’; he didn’t let me do any cooking! “It was after I got out of the military that I decided to pursue a career as a chef.”
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