Sam Donehue, the creative Executive Chef at O’Donoghue’s, has been cooking for 25 years and is one of the best steak & seafood chefs in the area. While attending classes at Lincoln University and Columbia College, Sam spent a year studying and working under Algerian born French Chef Andre Torres at the Lodge of the Four Seasons, the owner and Executive Chef at “Andres“ at the Lake of the Ozarks, MO. Sam spent another year learning corporate level cuisine under the direction of Joe Bonchonsky who was Central Trust Corporate's Chef at the time. Sam’s career with his family’s business began in 1989 when he took over C & H Tavern & Restaurant, the forerunner of O’Donoghue’s Steaks & Seafood.