"What I learned growing up in the kitchen really wasn't about cooking, per se. It was about the gift of hospitality and having an opportunity to make people feel really good through food," said Chef Sam Diminich of Restaurant Constance who expressed gratitude following his recent nomination for the James Beard Awards for "Best Chef in the Southeast."

City Editor Jack, here. I spoke with Diminich about what this means to him, while also learning more about his culinary journey and what motivates him to lead one of the most acclaimed restaurants in the Queen City.

First off, congratulations on the nomination. We want to touch on the excitement and reflection of, not only your work as a chef, but also your team at Your Farms Your Table.

Nobody gets nominated by the James Beard foundation on their own. This is a cool representation, like a tangible representation of the work that we're all doing together.

What inspires you/keeps you motivated to do what you do?

I think I have a high level of awareness. My life's experiences have offered me perspective in a lot of ways. And so I really value the ability to still be able to cook 30 years later and, especially, coupled with the role sobriety plays in my life.

Reserve a table today at Restaurant Constance. | Photo by Peter Taylor

Where did your passion for food originate?

I'm somebody that grew up in restaurant kitchens and I cooked all my life, and then I had it all essentially taken away from me for many years through addiction and alcoholism. And so, you know, there's that as well. And then there's there's just the part of me that I wake up every day and I want to be better and I want to be a better cook. I want to be a better owner and I want to be a better friend. I want to do all these things better than I did the day before.

A big focus in your work and at Restaurant Constance revolves around local ingredients, empowering local farmers. Can you expand on the importance of building that relationship in the Charlotte area?

You really can't create great food without great ingredients, right? And so, of course, the great ingredients were here and so there's value in that.

Chef Sam described Charlotte's rising restaurant culture. | Photo by Peter Taylor

How do you describe Charlotte's food scene?

It's better. The food scene is better. I think we're in this weird spot right now where we have an opportunity to turn the corner and really, I think, define ourselves as a food city. I like to think that the food scene, like many other entities in this city, are very much still in their teenage years. A lot of great food cities have their own identity.

You competed (and won) "Beat Bobby Flay," besting the Food Network chef back in 2023. What was that experience like?

It was surreal. And Bob Saget was there. He was the core memory I have from Bobby Flay's show. He was one of the judges.

I practiced a dish. I was on the flight up there and I redrew it on the back of a paper napkin and came up with what turned out to be the winning dish, which is pretty cool.

You also have to make it out the first round there. The first round can be in many ways the hardest round. I was lucky to get through the first. It was me and Bobby in the finals and I came out on top, man, it was cool.

Chef Sam emphasized the importance of believing in yourself to achieve your goals. | Photo by Peter Taylor

Do you have any words for other Charlotteans that are nominated or for any colleagues aspiring to walk this same path?

Believe in yourself. If you buy into that, that can take you places and it's been a powerful tool for me. I've been surrounded by incredibly talented people all my life, and so I'm very fortunate for that. But what that taught me was apply what you know and believe in yourself.