Sam Carlsen

Chef Sam Carlsen previously lead the talented culinary team at Boise Centre, Idaho’s largest convention and event center. He began his career as a young man in Idaho working for Sun Valley Company resort and returned to his Idaho roots in 2014. Chef Carlsen has extensive background as an Executive Chef and worked for more than ten years for Levy Restaurants. From 2008 to 2014, Carlsen was an Area Chef and was responsible for food operations at nine premier NASCAR venues including Las Vegas, Charlotte, Atlanta, Bristol, Sonoma, Texas, Chicagoland, Kentucky and New Hampshire Motor Speedways. As an Area Chef, he oversaw the design of creative seasonal and local menus for each property, led up to thirty chefs, coordinated restaurant, corporate hospitality, premium suites and concession areas. From 2006 to 2007, Carlsen was the Executive Chef at Lambeau Fields in Green Bay, Wisconsin where he oversaw three ala carte restaurants, 200 suites, concession stands and banquet facilities for 2,000 guests. Prior to his time in Green Bay, Carlsen was the Executive Sous Chef at Churchill Downs in Louisville, Kentucky. Since 2003, Carlsen has been an Executive Chef for many high profile national events including; the Detroit and Tampa Bay Super Bowls, NCAA Final Four at Ford Field, 50th Anniversary Grammy Awards and ten Kentucky Derby events. Carlsen is a graduate of Boise State University and worked locally and at Yellowstone National Park for several years prior to working for Levy Restaurants.