Sam Sam

Accomplished culinary leader with over 22 years' experience in luxury, large-scale hotel operations. Renowned for strategic culinary leadership across multi-outlet environments, high-volume banqueting, and premium dining concepts. Proven expertise in menu innovation, financial performance, and team development, delivering exceptional guest experiences while maintaining brand integrity and profitability.

Adept at aligning French culinary heritage with contemporary techniques, sustainability, and operational excellence within flagship hospitality settings.

Director of Culinary at Sofitel Sydney Darling Harbour (2022-01 – Present)

Provided strategic leadership and direction for all culinary operations across multiple restaurants, bars, banquets, conferencing, room service, and VIP events within a flagship luxury hotel (590 guest rooms).

• Provided strategic leadership and direction for all culinary operations across multiple restaurants, bars, banquets, conferencing, room service, and VIP events within a flagship luxury hotel.
• Led and managed Executive Chefs, Chef de Cuisines, and senior culinary leaders, ensuring alignment with Sofitel and Accor brand standards.
• Defined and executed the hotel's culinary vision, balancing French heritage with contemporary innovation and local produce.
• Directed large-scale banquet and conference operations, delivering high-profile events, international conferences, and VIP functions.
• Collaborated closely with Hotel Executive Committee, Sales & Events, Marketing, and Operations teams to support revenue growth and brand positioning.
• Represented the hotel's culinary brand at media events, guest engagements, and industry functions.
• Acted as a key member of the hotel executive leadership team, contributing to overall hotel strategy and long-term business objectives.

Executive Chef (Pre-Opening) at Hilton Melbourne Little Queens Street (2020-01 – 2022-12)

Directed all culinary operations across multiple outlets within a high-volume luxury hotel (244 guest rooms) during pre-opening phase.

• Directed all culinary operations across multiple outlets, including restaurants, banquets, conferences, room service, and executive functions within a high-volume luxury hotel.
• Developed, implemented, and maintained innovative menus in line with Hilton brand standards, guest expectations, and commercial objectives.
• Ensured consistent delivery of exceptional food quality, presentation, and service across all dining experiences and events.
• Oversaw all food safety, hygiene, and workplace health and safety standards, ensuring strict compliance with HACCP and local regulations.

Executive Chef at Orpheus Island Resort (2019-01 – 2020-12)

Led all culinary operations for a luxury, all-inclusive private island resort (14 guest villas), delivering exceptional dining experiences.

• Led all culinary operations for a luxury, all-inclusive private island resort, delivering exceptional dining experiences aligned with premium guest expectations.
• Developed and executed daily, island inspired menus showcasing fresh seafood and produce from the gardens, tailored to daily catch and guest preferences.
• Maintained strict compliance with HACCP, food safety, hygiene, and workplace health and safety standards across all kitchen areas.

Chef de Cuisine at Sofitel Broadbeach Gold Coast (2014-01 – 2019-12)

Led and managed all kitchen operations within a luxury hotel environment (296 guest rooms), ensuring exceptional food quality and consistency.

• Led and managed all kitchen operations within a luxury hotel environment, ensuring exceptional food quality, consistency, and presentation across all service outlets and events.
• Oversaw menu costing, food purchasing, and inventory control to achieve budget targets while maintaining premium product quality.
• Managed kitchen rostering and labor deployment to meet operational requirements while optimizing productivity.
• Led staff recruitment, onboarding, training, and performance management to build a skilled and motivated culinary brigade.
• Maintained strict compliance with HACCP, food safety, hygiene, and workplace health and safety regulations.

Sous Chef at Sofitel Melbourne on Collins (2010-01 – 2014-12)

Led daily kitchen operations within a luxury hotel environment (363 guest rooms), ensuring consistent delivery of high-quality food.

• Led daily kitchen operations within a luxury hotel environment, ensuring consistent delivery of high-quality food across banquets, conferences, events, and restaurant service.
• Supported rostering and labor planning to meet business needs while maintaining budget targets.
• Collaborated with the Executive Chef and senior leadership on menu development, recipe testing, and seasonal menu planning, incorporating French culinary influence with modern techniques.
• Conducted staff training, performance feedback, and skill development to enhance team capability and retention.
• Maintained strict compliance with HACCP, food safety, hygiene, and workplace health and safety standards.