The story of Big 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 travels to Italy, Canada, Hong Kong, Vietnam and Malaysia to name a few, he has worked in Sydney’s top restaurants – think Mr. Wong, Ms. G’s, Queen Chow, Totti’s – and more recently as head chef at Lotus.
As one of Australia’s top chefs, Young believes it takes more than just flavours to elevate food from good to great – it’s the complete experience that comes with it.
Young now spends his days hustling at his newly opened restaurant S’more, hosting exclusive dinners as a private chef and collaborating 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 dining experiences with his one-of-a-kind big personality.
