After his undergrad days in Seattle, Washington as an Education & Social Sciences major, Shepard joined the United States Marine Corps and en­joyed seven years serving his county in security force, traveling the world on embassy duty assignment, seeing every continent and com­pleting four tours throughout Iraq, leading light armored units.

After completing his military contract, Shepard worked in Social Services in Los Angeles County, California, for two years before discovering his love for food ser­vice. Sam started his food service journey in Los Angeles as a cook and catering team member and was promoted to manager within a year. In efforts to see the country and grow his skill set, he accepted a Food & Beverage Purchasing Manager position at the Art Institute of Chicago. He also attended Le Cordon Bleu culinary school while in Chicago. Sam was able to continue his career growth through regional support roles, leading transition teams and holding leadership positions at several accounts. Shepard now serves as a Food Service Director at the University of South Carolina.