Ken Samuels, born and raised in Asbury Park, NJ, has been Executive Chef at the Avon Pavilion since 1991. Upon graduating with top honors from the Culinary Institute of America in Hyde Park, New York, he completed his apprenticeship at the internationally renowned Fontainebleau in Miami Beach, Florida. Ken honed his culinary skills as Assistant Director of Food and Beverage for NCC Corporation and returned to the Jersey Shore as Executive Chef of J. Piancones, Bradley Beach, NJ. In the early 1990’s, the locally renowned, exceptionally talented Chef Ken Samuels joined Rob Fishman at the Avon Pavilion. For over thirty years, Ken has distinguished himself as a Culinary Maestro on the East Coast where locals and shore visitors alike line up, year after year, to savor Chef Ken’s cuisine.

Dining at the Avon Pavilion epitomizes Chef Ken’s belief that "Dining should be a phenomenal experience. It should feed the spirit as well as the body."

Chef Ken is very socially conscious and is committed to doing all that he can to improve the lot of others. He is actively involved in a number of causes including fundraising for St. Jude Children’s Research Hospital and mentoring young people.