Sea Captain’s Feature Employee: Executive Sous Chef Samuel Torres

Sea Captain’s House restaurant would like to introduce you to the newest member of our kitchen crew – Executive Sous Chef Samuel Torres. Though you might not see him up front, where he shines is in the kitchen as he works alongside Executive Chef Gary and the rest of the team as they prepare tons of fresh seafood and all the other dishes our customers crave. Executive Sous Chef Samuel took a quick break from behind the grill to answer a few questions about himself:

1. How long have you been at Sea Captain’s?
I’ve been here for 3 months.

2. Why did you apply to Sea Captain’s?
I applied to Sea Captain’s with the goal of taking the food and dining experience to an even higher level.

3. Why did you become a chef?
Cooking is my passion.

4. What Sea Captain’s House dish is your favorite to cook?
My favorite dish to prepare is the Carolina Catch. The Carolina Catch is freshly caught fish that changes weekly and depends on the fresh fish brought back to the docks in Murrells Inlet. This menu item doesn’t have a certain way it’s prepared so we have flexibility and can get creative with each fresh fish.

5. Any dish that you would recommend?
I would recommend the Lobster Roll. If you’ve never had one, it consists of fresh Cold Water Lobster mixed with Mayonnaise, Relish, Hard Boiled Egg, Minced Onion, Honey and sprinkled with fresh Dill. Heaping scoops of it are then placed in a roll for a flavorful lunchtime sandwich!

6. What inspires you?
I believe food brings people together, so I would say food is what inspires me.

7. What do you enjoy most about working at Sea Captain’s in Myrtle Beach?
I enjoy working with the staff because of their loyalty.

Executive Sous Chef Samuel Torres has been a welcome addition to the Sea Captain’s team and an asset in the kitchen. We’re happy to have him!

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