Sam Edelson ’20 is making waves as chef de cuisine at Anjin in Kansas City—recently named a James Beard Award finalist for Best New Restaurant.
For Edelson, his work draws directly from his time on stage as a theatre student at the University of South Carolina. At Anjin’s 20-seat, counter-style space, every service is a performance. Guests sit just feet away as flames rise from the yakitori grill, steam fills the air and each dish is crafted in full view. With nowhere to hide, the experience demands presence, precision and connection—skills he first developed in the classroom at Carolina.
“We’re constantly being watched,” he says. “Once you step into the restaurant, what you see is what is there."
That foundation goes deeper than performance. Edelson credits being president of the student improv group, The Overreactors, with shaping how he leads and collaborates in the kitchen. “The gift of play is alive and well,” he says. “It gave me a leg up… I’m able to interact and play with guests in ways that others might find uncomfortable.” The teamwork mindset carries over, too: “Just like we used to say in improv—either we all sink, or we all swim.”
As chef de cuisine, Edelson manages the day-to-day operations of the restaurant while guiding a seasonal, ever-evolving menu. Rooted in curiosity, collaboration and strong listening skills, his approach is helping create an immersive dining experience that’s earning national attention.
“It’s such an interactive experience… being able to watch every moment is exciting,” Edelson says.
From the stage to the kitchen, Edelson is showing how a USC education can translate into creativity, leadership and award-winning impact.