Executive Chef, Botanica + Co
Corporate Executive Chef, Platform Hospitality
With 22 years of experience honing his craft at high profile restaurants and clubs in cosmopolitan Singapore, Chef Sam joined Botanica+Co as one of the founding members.
After years working alongside the best in the business, Chef Sam has brought his breadth of experience from Singapore to the dining tables of Malaysia. He first developed his passion for cooking as a young Kedah boy watching his mother prepare laksa in a traditional kopitiam, where he got acquainted with using fresh local herbs, spices and ingredients to prepare dishes. This inspired this western-trained chef’s culinary style today as he creates gutsy dishes, where appropriate Asian flavours are melded with western cooking techniques.
A fitness enthusiast who also enjoys solo motorcycle touring, Chef Sam’s philosophy to creating wholesome food goes back to the basics by using fresh ingredients to bring out their original flavours. Thus, Botanica+Co is the culmination of his many years of dedication in the industry and an expression of his culinary philosophy.