About Us
Sam’s of Gedney Way has been a cornerstone of the White Plains community for over 90 years. A luncheonette in the 1930s, it evolved over the years into a full-service restaurant, then into a beloved saloon and dining emporium. Peter Herrero took the reins in 1986 as Chef and Owner, blending classic hospitality with a modern, chef-driven approach to food and events. Today, Sam’s honors its rich history serving as a vibrant gathering place for locals and visitors alike.
meet the Chef
Chef Robb Garceau
“Eating should be a journey – one that delights, stimulates, and surprises our senses and palates at every turn. This is what inspires me.”
Seasoned chef and innovator, Robb Garceau, serves as the Director of Culinary for The New York Hospitality Group (NYHG). He oversees all flagship brands including Sam’s of Gedney Way, The Great American BBQ, Caperberry Events, and Everyday Healthy Cafe. Chef Garceau’s deep appreciation for seasonal, raw, and organic ingredients is ingrained in his DNA and evident in the cuisine he creates. Always committed to providing the ultimate guest experience, he is focused on creating a food philosophy, culture, and core values that NYHG can speak to and live by.
Seasoned chef and innovator, Robb Garceau, serves as the Director of Culinary for The New York Hospitality Group (NYHG). He oversees all flagship brands including Sam’s of Gedney Way, The Great American BBQ, Caperberry Events, and Everyday Healthy Cafe. Chef Garceau’s deep appreciation for seasonal, raw, and organic ingredients is ingrained in his DNA and evident in the cuisine he creates. Always committed to providing the ultimate guest experience, he is focused on creating a food philosophy, culture, and core values that NYHG can speak to and live by.
QUALITY ALWAYS
Food Philosophy
At Sam’s, everything starts with the food. We believe in thoughtful, ingredient-driven cooking — working closely with local farmers — such as Great Joy Family Farm, to create seasonal, farm-to-table dishes that reflect both quality and care. We work closely. Our menus are carefully crafted, balancing comfort and creativity to serve food that’s both memorable and meaningful.
Beyond the plate
Giving Back
Beyond the plate, we give back through initiatives like Dining for Donations, supporting local causes, and community groups. Sustainability is built into our operations—from energy-efficient upgrades to eco-conscious kitchen practices. Our philosophy blends great food, heartfelt hospitality, and a commitment to community, serving everything from big celebrations to everyday meals with purpose.
We encourage people to get involved, if you’re interested and capable of helping, please contact us.
FOR THE PLANET
Sam’s Goes Green
Business Philosophy
We take pride in our commitment to a more sustainable future. Our newly upgraded green facility features energy-efficient lighting, improved HVAC systems, and enhanced insulation—investments that reduce our environmental impact while creating a more comfortable experience for our guests and staff. These behind-the-scenes improvements reflect the same care and attention we put into every plate we serve. By blending timeless charm with forward-thinking design, we’re proud to offer an experience that’s as responsible as it is memorable.