We’ve all started new jobs eager to make a good impression. What we haven’t all done is set up an authentic pho bar, constructed a donut wall, whipped up octopus tacos from scratch, bruléed bananas and smoked bacon in-house. As the new executive chef at Table 29 inside the Sam’s Club Home Office in Bentonville, Ark., Daniel Concepcion has done all that and more, creating all-new menus and concepts for about 1,500 Sam’s Club employees five days a week. He has a drive to constantly stay relevant and not take his “captive audience” for granted. “There really is so much that’s happened in the first 30 days,” he says.