Samia Behaya - Crafting Culture and Community Through Food

Meet Samia Behaya, the French-Algerian chef, entrepreneur, and creative force behind South Williamsburg’s beloved Simple Cafe & Restaurant. With nearly two decades of serving her community, Samia has built a reputation for soulful, globally inspired dishes rooted in her travels and cultural heritage. Now, as the Executive Chef of The Butcher’s Daughter Brooklyn, she brings her passion for honest, nourishing food to a new audience. In this conversation, we explore her journey, what fuels her creativity, and how she balances the art of cooking with her ever-curious spirit.

Samia at The Butcher’s Daughter Brooklyn Kitchen

As woman in hospitality with nearly two decades of experience, what have been some of the biggest challenges and rewards of navigating this industry?

One of the biggest challenges I’ve faced has been understanding myself throughout the journey, as fear often took over, especially the fear of failing the business. Building a team was another major obstacle. I needed a team that not only understood me but also trusted my process. There were times when I got caught up in my own thoughts, making it difficult to communicate effectively.

Your love for collecting objects that speak to culture and travel is deeply personal—how does that passion translate into your approach to cooking and menu development?

My second passion after cooking is traveling. Whenever I need to reset and reconnect with myself, I often return to my roots in Algeria or Morocco to find inspiration. These journeys are not only about discovering new flavors but also about embracing the strength and creativity of the women in these cultures. I always pack an extra suitcase, bringing back cooking tools like a tagine or tangia made of clay, and a mortar made of brass. Once I return, I reflect on the tastes and memories from my travels, and I incorporate them into my menu, honoring the women who’ve shaped these culinary traditions.

From running Simple Cafe to now leading the kitchen at The Butcher’s Daughter Brooklyn, What excites you the most about this new chapter?

What excites me most about this new chapter as a female owner is embracing new challenges and continuing to grow. Stepping into a vegetarian kitchen allows me to deepen my connection with vegetables in a whole new way. The Butcher’s Daughter holds a special place in my heart—not just as a restaurant, but as a community. Through the incredible women who run it, who have become like family to me, I’ve shared travels, laughter, and invaluable experiences in this industry. Taking on this role feels organic, like the right path forward, and I’m honored to lead the kitchen.

The Butcher’s Daughter is known for its vegetable-forward, seasonally driven menu. What new flavors or influences can we expect under your leadership?

You can expect a mix of bold and comforting flavors, shaped by my background and experiences. I’m excited to bring in North African and Mediterranean influences—warming spices, preserved citrus, and fresh herbs—while keeping the focus on vegetables. I want to highlight seasonal produce in ways that feel surprising yet simple, adding depth to every dish. My goal is to create food that’s nourishing, full of flavor, and has a real sense of character.

With your rich background in hospitality and global influences, how do you envision shaping the experience at The Butcher’s Daughter Brooklyn, both for the team in the kitchen and the guests at the table?

For me, it’s all about creating a space that feels warm, intentional, and inspiring—both in the kitchen and at the table. I want the team to feel empowered, to cook with curiosity, and to take pride in what we’re serving. The kitchen should be a place of learning, collaboration, and joy. For our guests, I want every meal to feel thoughtful and welcoming, where the flavors tell a story and the experience lingers beyond the last bite. It’s about making food that feels honest, vibrant, and deeply satisfying.