Essex County Chef Nominated For Statewide Award: Here’s How To Vote

MONTCLAIR, NJ — A culinary artist at a Montclair restaurant has reached the finals of a statewide “Chef of the Year” contest, and local foodies still have a chance to help catapult him to the top.

Sam Stymest – the chef at Sam’s Table at 377 Bloomfield Avenue – is one of eight finalists for the 2026 honor from the New Jersey Restaurant & Hospitality Association (NJRHA).

The award is held to “recognize the culinary talent, creativity and leadership shaping New Jersey's vibrant restaurant scene.” Voting will remain open until 5 p.m. on Oct. 23, and can be done online here.

According to the restaurant’s website, Stymest got his start cooking in Montclair:

“Chef Sam is so proud to bring his concept home to Montclair, having grown up here. After graduating from the Hudson County Culinary Arts Institute, he moved to positions at area favorites like Fascino, Corso 98 and Upstairs. Chef Sam then moved on to Manhattan’s Craft Bar and to become Sous Chef at Warner Bros. and Google’s Hemisphere Café as well as the vegetarian Market Café. On Cape Cod, Sam served as the Sous Chef at Ceraldi, a seven-course tasting restaurant in Wellfleet that deeply shaped his thinking about seasonality, precision, and hospitality.”

The 2020 pandemic shutdown caused Stymest to pivot to pop-ups, offering tasting menus to small groups of diners in New Jersey and New York, including in his family’s Montclair backyard.

These evenings were a hit – a memorable experience of connection that Stymest aims to recreate at Sam's Table.

In addition to Stymest, the other finalists in this year’s contest are:

• Cliff Crooks – Viv & Jules, Hoboken
• Aishling Stevens – The Grand Tavern, Neptune
• Dennis Foy – de floret, Lambertville
• Allen Walski – Clemmy's, Waretown
• Joseph Sergentakis – Revell Hall, Burlington
• Nick DeRosa – Black Sheep, Garwood
• Conor Browne – Lula, Ridgewood

“New Jersey has an incredible culinary community, and these eight finalists reflect the creativity, dedication and passion that make our state's restaurants so special,” NJRHA president and CEO Daniel Klim said.

“Behind every great dining experience is a talented team, and these chefs help set the standard through their leadership in the kitchen and the experiences they create for guests,” Klim said.

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