Show Notes
The story of Sam Young is one that’s been pressure-cooked, flash-fried, and is now braising on a low, gentle simmer. Inspired by the taste of his travels to Italy, Canada, Hong kong, Vietnam and Malaysia to name a few, he has worked in Sydney’s top restaurants like Mr. wong, Ms.g’s, Queen chow, Totti’s and more recently as Lotus’s head chef. As one of Australia’s top chefs, he believes that it takes more than just flavours to elevate food from good to great – it’s the complete experience that comes with it.
Currently, Sam Young hosts exclusive dinners as a private chef and is a creative collaborator with the industry’s brightest talents and go-to eateries. Moving from planned menus into curated dining experiences, he loves delighting diners with his #bsyexperience twist – often with shavings of truffle or dollops of caviar. His specialities include sourcing only the finest australian produce, innovating crowd favourite dishes, and pairing his dining experiences with his one-of-a-kind big personality.
More from Back of House
From 1 July, hospitality businesses are navigating a wave of significant workplace and regulatory changes.
In the latest episode of Back of House, Luke Butler and Michael Rodgriues sit down with Daisy Tulley, Group CEO of Mucho Hospitality Group, to discuss her unconventional journey from musician to leading a portfolio of celebrated venues.
On the latest episode of Back of House, Luke Butler and co-host Ben Fitzgerald are joined by Rob Chislett, Partner at Wish You Were Here Group.
On the latest episode of Back of House, Luke Butler and Kathy Savill are joined by Jo Taylor, Managing Director of Compass Group Australia.
How do you scale and still deliver quality, consistency, and a genuinely great guest experience?