Executive Sous Chef - LK Hospitality

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Born in Queensland and being raised in Western Australia Sam’s talent and passion for cuisine became evident at early age leading to the beginning of an apprenticeship on his 18th birthday.

Quickly working his way through the kitchen at his initial workplace Sam’s passion for cuisine led him to search for more, taking a job at one of the best restaurants in Western Australia Balthazar to complete his apprenticeship before moving abroad in the search of further culinary training and knowledge.

Landing in Toronto Canada Sam quickly sought out the best restaurant in town to continue his training as a now qualified chef leading him to work at a variety of different restaurants including Splendido a high end fine dining establishment, Scarpetta an Italian restaurant with a great focus on pasta based in the W hotel and  Opus another fine dining restaurant with a focus on wine, cooking and creating dishes to compliment the extensive wine list. As well as invaluable cooking experience living in North America being so close to culinary mecca New York city allowed Sam to travel and eat at some of the worlds best restaurants as well as exploring the culinary traditions of other parts of North America.

Upon returning to Australia Sam took a job as a sous chef at one fo the countries most respected Mexican restaurants adding even further to his knowledge of a variety of different cuisines. Next Sam relocated to Melbourne to work at the Iconic Australian restaurant Vue de monde eventually becoming senior sous chef before opening two hat seafood restaurant Iki Jime alongside the Vue group team in his first head chef role before eventually being head hunted by chef Stephen to work alongside him as part of the LK hospitality team.

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