CHEF SERIES
Meet the Chef Redefining Plant Centric Dishes at
The Butcher’s Daughter:
Chef Samia Behaya
Chef Samia
As Executive Chef of The Butcher’s Daughter in Williamsburg, Brooklyn, Chef Samia Behaya brings soulful storytelling to every dish, fusing French-Algerian roots, global influences, and a plant-forward vision into a menu that feels both comforting and boundary-pushing.
For Chef Samia, cooking began at home. Growing up in a large family, she learned early that food connects people, it’s an expression of love, care, and shared memory. Over the years, that belief has shaped her approach to hospitality and cuisine. Travel continues to fuel her creativity, inspiring her to honor the flavors, stories, and traditions she encounters around the world and translate them into dishes that resonate with both familiarity and surprise.
She leads her kitchen with principles rooted in reverence: for ingredients, for cultural heritage, and for the people she works with. To her, building a team is about trust, collaboration, and creating a space where every cook understands the “why” behind the food they make, a philosophy that carries through every service.
One standout dish that embodies Chef Samia’s culinary voice is The Butcher’s Daughter’s vegetarian lamb tagine. By transforming the classic with Impossible protein and layers of spice and herbs, she balances tradition with innovation in a way that feels both bold and deeply comforting.
Her advice to emerging chefs and restaurateurs is grounded in ownership and passion: take charge of every detail, learn from mistakes, and let your belief in your craft show in every aspect of your restaurant. Behind the scenes, the real work lies in intention, technique, and imagination, especially when transforming beloved classics into vegetarian creations that feel authentic and rich.
Chef Samia’s story — of heritage, community, and culinary curiosity — reminds us that excellent food is not just about technique but about connection, culture, and care.
For Chef Samia, cooking began at home. Growing up in a large family, she learned early that food connects people, it’s an expression of love, care, and shared memory. Over the years, that belief has shaped her approach to hospitality and cuisine. Travel continues to fuel her creativity, inspiring her to honor the flavors, stories, and traditions she encounters around the world and translate them into dishes that resonate with both familiarity and surprise.
She leads her kitchen with principles rooted in reverence: for ingredients, for cultural heritage, and for the people she works with. To her, building a team is about trust, collaboration, and creating a space where every cook understands the “why” behind the food they make, a philosophy that carries through every service.
One standout dish that embodies Chef Samia’s culinary voice is The Butcher’s Daughter’s vegetarian lamb tagine. By transforming the classic with Impossible protein and layers of spice and herbs, she balances tradition with innovation in a way that feels both bold and deeply comforting.
Her advice to emerging chefs and restaurateurs is grounded in ownership and passion: take charge of every detail, learn from mistakes, and let your belief in your craft show in every aspect of your restaurant. Behind the scenes, the real work lies in intention, technique, and imagination, especially when transforming beloved classics into vegetarian creations that feel authentic and rich.
Chef Samia’s story — of heritage, community, and culinary curiosity — reminds us that excellent food is not just about technique but about connection, culture, and care.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
CHEF SAMIA: The kitchen found me through my mum. Growing up, I cooked for my brothers and sisters, and that’s where I learned that food is an act of love, responsibility, and care. The kitchen became my language. What inspires me today is travel and connection, discovering flavors, cultures, and stories around the world, and then bringing them together to create something meaningful. Food allows me to connect people, memories, and cultures on one plate.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
CHEF SAMIA: Everything I do is rooted in sharing my culture and my story through food. I believe in honoring ingredients, respecting where they come from, and working with people who care as deeply as I do. Building a strong team is about trust, collaboration, and pride creating an environment where everyone understands the “why” behind what we’re doing.
INKIND: For a first-time guest, what is a must-order combo that captures the spirit of your restaurant?
CHEF SAMIA: The must-order is our vegetarian lamb tagine. It’s a dish that represents who we are. We take a traditional lamb tagine and transform it using Impossible protein, layered with spices and fresh herbs, so it truly feels like you’re eating real lamb. It’s bold, comforting, and unexpected—rooted in tradition but reimagined for today.
CHEF SAMIA: The kitchen found me through my mum. Growing up, I cooked for my brothers and sisters, and that’s where I learned that food is an act of love, responsibility, and care. The kitchen became my language. What inspires me today is travel and connection, discovering flavors, cultures, and stories around the world, and then bringing them together to create something meaningful. Food allows me to connect people, memories, and cultures on one plate.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
CHEF SAMIA: Everything I do is rooted in sharing my culture and my story through food. I believe in honoring ingredients, respecting where they come from, and working with people who care as deeply as I do. Building a strong team is about trust, collaboration, and pride creating an environment where everyone understands the “why” behind what we’re doing.
INKIND: For a first-time guest, what is a must-order combo that captures the spirit of your restaurant?
CHEF SAMIA: The must-order is our vegetarian lamb tagine. It’s a dish that represents who we are. We take a traditional lamb tagine and transform it using Impossible protein, layered with spices and fresh herbs, so it truly feels like you’re eating real lamb. It’s bold, comforting, and unexpected—rooted in tradition but reimagined for today.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting?
CHEF SAMIA: Owning SIMPLE (my own restaurant) for 20 years and now running the scenes at The Butcher’s Daughter New York, my advice is this: take ownership and lead with passion. Own every detail, every decision, and every mistake. Passion is what carries you through the long hours and the challenges. When you believe deeply in what you’re creating, it shows in the food, the space, and the experience.
INKIND: What is something guests might not realize about what happens behind the scenes in your kitchen?
CHEF SAMIA: Behind the scenes, there’s a lot of intention, technique, and imagination. Many of our dishes, fish and chips, lamb tagine, BBQ chicken, or a croque monsieur look and taste like classic non-vegetarian dishes, but they’re entirely vegetarian. The real craft is in transforming ingredients, understanding flavor, and respecting the original dish so that it feels authentic, comforting, and real. It’s about pushing boundaries while staying honest to the soul of the food.
CHEF SAMIA: Owning SIMPLE (my own restaurant) for 20 years and now running the scenes at The Butcher’s Daughter New York, my advice is this: take ownership and lead with passion. Own every detail, every decision, and every mistake. Passion is what carries you through the long hours and the challenges. When you believe deeply in what you’re creating, it shows in the food, the space, and the experience.
INKIND: What is something guests might not realize about what happens behind the scenes in your kitchen?
CHEF SAMIA: Behind the scenes, there’s a lot of intention, technique, and imagination. Many of our dishes, fish and chips, lamb tagine, BBQ chicken, or a croque monsieur look and taste like classic non-vegetarian dishes, but they’re entirely vegetarian. The real craft is in transforming ingredients, understanding flavor, and respecting the original dish so that it feels authentic, comforting, and real. It’s about pushing boundaries while staying honest to the soul of the food.
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As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.