Chef Robert Clifford & Chef Kimba Morris

Chef Robert Clifford

Robert James Clifford, native Texan and local chef/homebrewer was born on January 29th, 1986 in Amarillo, Texas.

Robert Clifford began his culinary career at the age of 14. His first job was at a local Chinese restaurant in Flower Mound, Texas. From there he found his passion for the restaurant industry. As soon as he turned the legal age of 18, Robert began his professional cooking career at a neighborhood Waffle House.

Throughout the last 12 years Robert has worked at numerous restaurant’s steadily rising in culinary rankings. Among a few are Central Market’s Café in Southlake, The Palm Steakhouse, The Capital Grille, and now Nick & Sam's Steakhouse. Robert acquired his culinary degree from renowned Dallas based school, El Centro College. He took his hunger for knowledge even further and obtained his bachelor's degree in Culinary Science and Food Service Management from TWU in Denton, Texas. His cooking is inspired by all the culture that has surrounded him throughout his lifetime. The wide range of foods that Chef Robert has come to know and love are so diverse, no one or two cuisines can best describe his manner of cooking. This type of ever changing style allows for continuous development not only for himself, but for the chefs and colleagues that surround him. 

Chef Kimba Morris 

The Love of Food is what has inspired Kimba  Morris to become a Chef.  Kimba Morris was born in Old San Juan Puerto  April 7, 1977. At the age of 15 Kimba Morris started  as a dishwasher at the local Hooter's in Old San Juan until age 19, where he attended Instituto De Banca y Comercio to obtain a Culinary degree. Started working as a Sous Chef at Amadeos for 4 years then relocating to Dallas Tx.  Kimba Morris over the years has been introduce to a wide variety of Culinary Cuisine. He began his journey in Dallas in the hospitality industry as a Lead Cook at the Renaissance Hotel Richardson.  Attaining knowledge on many different techniques and adapting to adverse cooking styles. He then moved up to the position of a Sous Chef at the Crown Plaza Hotel Dallas. Over time Kimba Morris felt the need to move forward in a different  direction in order to grasp a better philosophy of a more modernize approach towards cooking in a different setting. Working at Nick & Sam's he is utilizing all of the skills that he has obtained over the years along with other chefs. He is displaying his creative innovating style of cooking, as well as  sharing his knowledge with other cooks and chefs.

http://www.nick-sams.com/