Chef Sam Loui was born in Thailand and came to the U.S. in 1974 to attend San Francisco City College. After graduating in Restaurant and Hotel Management, he gained experience over the next few years working in various hotels and restaurants in the Bay area including the San Francisco Yacht Club. In 1988, he came north to join the fledgling Thai Food International. To this day he continues to be an integral part of the Racha chain of restaurants. 

Participants will work together with this chef to create: Panang curry beef

Wine Notes: Sam's dish will be paired with Long Shadows' Saggi (Sangiovese, Cabernet blend)