Celebrating One of Kingston’s Oldest Restaurants – 25 Years of Perfection with Ship to Shore Founder and Chef, Samir Hrichi

INSIDE+OUT is pleased to sit down with Samir Hrichi, the celebrated owner and chef of Ship To Shore, one of Kingston’s most popular restaurants, located in its vibrant, historic Waterfront District. Samir, a first-generation American, was born in NYC to parents of Latvian and Moroccan descent. The influence of both cultures led him to incorporate exotic flavor profiles within his various culinary ventures and, ultimately, his own restaurant.

Ship to Shore, which opened its doors in 1998, is driven by Samir’s straightforward philosophy: Keep it Simple, Keep it Fresh, Keep it Local, proudly incorporating  ingredients from Hudson Valley farmers, growers and vendors. At its core, Ship to Shore is an American Bistro with deliciously crafted dishes that boast the big, bold flavors of the Mediterranean and Asia paired with a NYC style Steakhouse. And yes, it’s that good!

We’re honored to talk with Samir as Ship To Shore celebrates its 25th anniversary, a clear testament to his restaurant’s success. Let’s meet Chef Samir Hrichi as he explains how he founded, then grew his iconic restaurant into what it is today.

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INSIDE+OUT: Where are you originally from and when did you arrive in the Hudson Valley, specifically the Rondout Historic District of Kingston?

Samir Hrichi: I’m originally from NYC. My Dad is from Morocco and my Mom is from Latvia. We moved to Hudson Valley in the 1980s.

Tell us about what makes Ship to Shore a unique and special local restaurant.

I have been saying for the past 25 years, “GREAT FOOD, GREAT WINE, GREAT SERVICE.” I created my dream restaurant in 1998, after I moved back to the Hudson Valley a second time from NYC. I graduated CIA in 1992, moved back to the city, and then brought my Culinary skills to Kingston. Being a chef-owner makes it easier to fulfill my culinary passions rather than working for another.

Where did you learn to become a chef and what was your culinary journey?

I have been in a kitchen since the age of 13. I started washing dishes in Esopus, NY, became a cook, a pizza man, studied at the CIA, and worked in NYC as a chef. In 1995, I opened Sami’s pizzeria in Kingston and in 1998 I opened Ship to Shore. My parents’ ethnicity always gave me a sophisticated palate.

In your opinion, what makes a dish great and where do you get your inspiration?

Simple flavor, texture, smell, and creativity– the foundation of any artist. You need some inspiration. I get most of mine from travels around the world and my ethnic background.

Let’s talk about the food. What are some of the signature dishes at Ship to Shore?

Some of the signature dishes off our menu are:

YELLOWFIN TUNA STACK
Sesame-crusted, cast iron seared, stacked with avocado, crisp wontons, sriracha, and soy.

NEW ZEALAND LAMB LOLLIPOPS
Lightly breaded, seared, local green kale, ceci beans, romano, butter, natural jus, grilled lemon.

PAN SEARED BRONZINO
Semolina dusted, braised kale, ceci beans, kalamata olives, grilled lemon.

CAST IRON SEARED DUCK CASSOULET
Seared duck breast, pancetta, white beans, roasted tri-colored baby carrots, brussel sprouts.

16 OUNCE NEW YORK STRIP or 32 OUNCE “BONE IN RIBEYE AU JUS
Country butter, garlic mashed, asparagus.

POACHED SHRIMP NOODLE BOWL
poached shrimp, ginger broth, green kale, veggie stir fry, skinny noodles.

How often do you change the menu and when you make changes, how do your customers react?

Our menu changes with the seasons and we use local ingredients as much as possible. Being open for 25 years, most of our regulars have already made up their minds, except for daily specials, which lets us chefs be the most creative, so loyal customers also enjoy the daily specials.

Give us a favorite ingredient that you love to incorporate for each season: spring, summer, fall, winter.

Spring – baby lettuce, greens, salads, and quinoa.  Summer – local produce heirloom tomatoes. Fall – Brussels sprouts, squash and autumns bounty.  Winter – comfort food, short ribs, risotto and pasta.

What are some of the things you love most about being a restaurant in Kingston NY?

I have had the same dishwasher and chefs for 25 years and the front of house for over 20 years. 100% of my staff is local and trained by me, and we also hire professional servers and bartenders. Together, we all follow my philosophy: GREAT FOOD, GREAT WINE, GREAT SERVICE!

When I return from my winter vacation and walk into Ship to Shore after an absence, I realize how beautiful it really is. I built this restaurant in a circa 1870s building to be a Bistro. I wanted to be in it and live in it. The restaurant turned 25 in June 2023. I am not very good at giving myself a pat on the back, which is why I chose a path to serve others. It satisfies me more. Yes, I will host a party in the fall, but it will be for the guests, not for me.

What are you most proud of when it comes to your career as a chef?

Overall I am most proud to be a father, blessed to have survived 25 years (mainly during 2008-10) and again to have survived COVID-19. We never shut down, EVER!

Do you have any words of advice for up and coming chefs?

My advice for upcoming chefs is to be willing to make sacrifices while they are young and strong in order to achieve long-term success. The job is physically demanding and hard as fuck, being open seven days a week for lunch and dinner. It never ends. Most people are home by 5-6 p.m. and have weekends off. You must be willing to work 24/7. At the same time, it is very satisfying at the end of the night. It humbles me and my team.

Does traveling influence your cooking?

Travel influences us all. Thailand is my favorite food country.

Tell us something about yourself people would be surprised to learn.

About me? Surprised? I owned Samis and Ship to Shore by the time I was 28 years old with zero start-up money. Just hard work and some borrowed cash from friends and family.

If you didn’t work in the restaurant business, which profession would you have chosen?

I have never had a different type of job, I have cooked my whole life. Now, at 53, I invest in commercial real estate.

If you could have a meal with anyone, who would it be?

Anthony Bourdain

What is your current state of mind?

My current state of mind is, “I’m in fall mode.”

Happy Anniversary to all at Ship to Shore!
Join Ship to Shore An American Bistro for and amazing 25th Anniversary Party on October 19th 4-7PM.

Follow Ship to Shore via Website | Facebook | Instagram | INSIDE+OUT Member
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Treat your friends and family to a Ship to Shore Gift Card! 

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