Chef Sam Morgante

Former White House Chef

Chef Sam Morgante is a native of Danville, Pennsylvania and a graduate of The First Coast Institute of Culinary Arts. He retired from the Navy as a Chief Petty Officer in 2005 after serving as a White House Chef under former President George W. Bush.

Chef Sam has associated himself with the International Food Service Executive Association (IFSEA), Johnson and Whales, The Culinary Institute of America and the Pennsylvania College of Technology. He has completed advance culinary training in St. Augustine, Florida with The First Coast Institute of Culinary Arts. During Chef Morgante's assignment with Presidential Food Service, he was awarded the Five Star Diamond Award from the International Food Service Organization for 2003, 2004 and 2005. His personnel decorations include the Navy/Marine Corps Commendation Medal, Navy/Marine Corps Achievement Medal (7 awards), the Navy Good Conduct Medal (5 awards) and various service and campaign awards.

As a culinary specialist in the Navy, Chef Sam was assigned to numerous ships and submarines, some of which include: Trident Class, Ballistic Missile Submarines, Fast Attack Submarines and The Kennedy Battle Group. Chef Sam was actually hand selected from the Kennedy Battle Group by the Admiral due to the fact he was the only Navy vessel that had real "Turkeys" to serve to his crew for Thanksgiving. While on assignment, Chef Sam has personally served the King and Prince of Jordan, and their entourage.

After Chef Sam's selection to the former President George W. Bush administration he served as a Presidential Travel Advance Team Leader and spent more than 200 days on 70 domestic and overseas presidential trips supporting the President and the First Family with personalized culinary services. He provided logistical support and food security, earning him Certificates of Appreciation from the President of the United States for 911, Chief of Staff, Vice President and the United States Secret Service Presidential Protective Division.

After retiring from the Navy in 2005, Chef Sam began his civilian career at the Nittany Lion Inn at the prestigious Penn State University. In the past 5 years Chef Sam has paired himself with companies such as ARAMARK, Village at Penn State, and Pennsylvania College of Technology. He is currently touring with Presidential Chef Productions as a former White House Military Chef and has actively worked in conjunction with the IYFEF and American Legion volunteering time and raising funds for youth organizations and Veterans.