Samuel A. Rubert

I got interested in the food and beverage industry as a young child - copying down my first receipt at age 5 (my mom still has it framed in her kitchen). While in high school, I spent too much time watching the newly launched Food Network and trying to cook like they did. I played football in high school and continued to play for two years at Columbia before succumbing to injury. Durring college I started working in bars as a barback and bartender. After graduation, I attended the French Culinary School (now known as the International Culinary Center) in New York, and upon completion I began working for Dan Barber at Blue Hill in New York which earned two stars from the New York Times. When I finally turned to law school (both my parents were lawyers and it felt inevitable since I was negotiating my allowance from age 8 on), I hoped to be a Restaurant and Bar Lawyer, unsure if such a thing existed, and was happy and lucky to get a job as a law clerk for a firm that focused on the alcoholic beverage industry. When I went out on my own several years later, I decided to remain focused on the industry. I find alcoholic beverage industry members to be just a bit weird - which I like - and I think my own weird path to where I am, and my experience in their industry, allow me to provide legal services like someone from the service and hospitality industry - focused on the client and thier needs and how we can help them accomplish their goals. We are proud of our 5 star rating on google, showing our dedication to clients, and our Martindale Hubble AV rating - the highest rating one can receive from peers.