Chef Sam Nuckols of Sibling Rival - Biography

Los Angeles, CA

June 2021

Born and raised in Los Angeles, Sam Nuckols worked in local restaurants at age 17 before moving cross-country to formalize his training at the Culinary Institute of America in Hyde Park, N.Y. While in school, he interned at the acclaimed CafĂ© Boulud in New York City and was offered a full-time position when he graduated. Nuckols stayed within Daniel Boulud’s group, later becoming a line cook at Boulud Sud. 

He returned to his home city in 2013, scoring a job as a sous chef of Rising Stars alum Ludo Lefebvre’s Trois Mec. In 2014, he moved on to San Francisco, where he worked as chef de cuisine of whole-animal-butchery-focused Cockscomb with Chris Cosentino, followed by Dominique Crenn’s Petit Crenn. Most recently, Nuckols has assumed the role of chef de cuisine with Sunday Hospitality Group, leading the culinary charge at the DTLA neighborhood bistro, Sibling Rival. Nuckols brings his wealth of experience in fine dining and passion for homestyle cooking into a harmonious and crave-worthy menu.