Sam

Sam, from London, has been a chef for over 10 years, working initially in London and then spending four years in Australia, known for it’s culinary excellence.

Sam has refined his skills and versatility as a chef working at one Michelin star Alyn Williams, two star The Square, The Goring holding one Michelin star, Chiltern Firehouse and Sotheby’s Restaurant in London, then moving to Sydney gaining experience at Nel, two Hat Aria and Franca, where Sam ran the kitchen, which then went on to win it’s two Hats in the Good Food Guide.

After returning from Sydney Sam went to work as sous chef at highly acclaimed and Michelin stared Trinity in London, under chef Adam Byatt, before embarking on the private sector, fully loaded with the knowledge and expertise that he has gained along his fulfilled journey in the hospitality world.

In both Sam’s cooking and what he enjoys to eat, rather than using the big prime ingredients, such as caviar and truffle to uplift his dishes, he would prefer to use an ingredient considered an ‘offset’ and elevate it to new heights, using modern techniques and his outstanding skill to create an interesting and exciting outcome, and a fantastic, surprising dish to eat.

Sam’s aspires to have his own restaurant, cooking his style of food in his own way. Sam feels he has been fortunate in his career to have had many outstanding chefs teach and guide him, he looks forward to bringing all of that knowledge together and also being a mentor for others to learn and grow, hoping he has already embarked on that aspect!