Charlotte’s freshest catch and sushi.
Executive Chef Sam Diminich and his team take the freshest catch from fishermen across the country and forge remarkable, Asian-inspired dishes each day. They also source the very best in American beef, lamb, pork, and fowl to create exciting riffs on Pacific Rim traditions. The restaurant’s full sushi bar features a variety of artful rolls, as well as sashimi and nigiri, all prepared with the freshest fish on the market. Grab a seat in Upstream’s comfortably chic lounge to indulge in local craft beers, inventive cocktails or fine wines while noshing on shareable small plates. With a passion for fresh seafood and local ingredients, interesting wines and spirits, and exceptional hospitality, Upstream is a must-visit in Charlotte.
Executive Chef Sam Diminich
Cooking is in Executive Chef Sam Diminich’s lineage. Originally from Myrtle Beach, South Carolina, Diminich grew up in the restaurants of both his father and grandfather. After working his way up the ranks in his family restaurants, Diminich enrolled at the Culinary Institute of America where he graduated with a degree in Culinary Arts .
After graduation, Diminich trained under Chef and Owner Georges Perrier at Le Bec Fin in Philadelphia, Pennsylvania. He then headed back to the South where he worked BLT Steak located in the Ritz Carlton Charlotte prior to joining Upstream in 2003 as Sous Chef. Diminich next served as Sous Chef at Arpa located in Charlotte in 2004 before his tenure as Executive Chef from 2006-2009. Most recently he worked under Executive Chef Raffaele Dall’Erta at The Hampton’s Restaurant in Sumter. He joined the Upstream family in fall 2017 as Chef de Cuisine.
Chef Diminich is passionate about working with local ingredients. His approach to cuisine is to honor the ingredients using sound techniques with a balance of flavors and textures blending traditional flavors with contemporary ones. His goal is to have a celebratory impact on the guest dining experience.
When he is not in the kitchen, Sam enjoys spending time with his two children and enjoying the beauty of the Carolinas.
Please Note: These are examples of our menus at Upstream.
Our menu changes often and is constantly evolving.