World cooking, explained by a working chef.

Hi, I'm Samantha Tilley

I started cooking in 1991 at Domaine Chandon in Yountville, in the heart of Napa Valley, then became the chef at Brooks Breads in Moraga, California. After a detour to New York and the apparel industry, I came back to the kitchen at the Good News Cafe in Woodbury, Connecticut, before opening my own restaurant at the Toll Gate Hill Inn and then Mockingbird Kitchen & Bar. Today I'm the executive chef at The Market CT in Bantam, Connecticut, and I run Passport Kitchen as a cottage bakery and culinary studio, with a stand at the Bantam Community Farmers Market every Friday from May through October.

Restaurant kitchens taught me that great cooking isn't magic. It's technique, timing and understanding why a dish works. Passport Kitchen is where I share that with home cooks.

What you'll learn here

World cuisines, region by region. Italian, Chinese, Mexican, Thai, French, Greek, Japanese and American cooking, with the history and traditions behind each dish.
Technique that carries over. Browning, braising, sauces, dough and fermentation: the skills that make every recipe easier.
Holiday and celebration menus. Complete menus with make-ahead timelines, the way a restaurant kitchen preps for a big service.
Tested recipes. Every recipe is cooked in my kitchen, with notes on what worked and what didn't.

Why "Passport"

Food is the fastest way to travel. A good bowl of ribollita or a properly made pad thai tells you something about a place, its seasons and the people who cook there. My goal is to help you cook those dishes with confidence, and understand them while you do.

Start here

Get in touch

Recipe requests, cooking classes or private dinners: email info@passportkitchen.com or visit the contact page. To get new recipes and seasonal menus by email, join Passport Kitchen.