Ingredients For Success – Meet The Kitchens Resident Chef, Samantha Gowing
From a hot pink pavlova to a Masters degree at the creme de le creme of hospitality education – Le Cordon Bleu, The Kitchens resident chef Samantha Gowing has cooked up a colourful career. Her food journey has taken her, quite literally, around the world, including exotic destinations stretching from the Maldives to Canada and Zanzibar. With roots now firmly in Byron Bay, Sam heads to The Kitchens at Robina Town Centre to share her love, and knowledge, of food each week on The Cooking Stage.
The best bit is that she is also lovely and very approachable, so head on down to The Kitchens and grab yourself a free taste test of one of her delectable gastronomic creations. Last time we went we got to try her “Crocodile Reures” with fresh crocodile meat from Pure Meats right in The Kitchens.
Before you visit Sam at The Kitchens cooking stage (she’s around at 11am and 1pm every Thursday, most Saturdays and the occasional Fridays), read our InsideR scoop on her journey from the family pub to award-winning restaurateur.
Why did you decide to become a chef and how did you get into it?
My dad taught me to cook, as did my maternal grandmother. I grew up at the restaurant table in my father’s first restaurant in Melbourne in the late 70s. I was about six when I had my first near-kitchen-triumph, a hot pink pavlova (I had discovered cochineal) that took eight hours to cook in a dodgy old gas oven and turned out as flat as a Frisbee. Nonetheless, this fuchsia fantasy became the foundation for my love of cooking.
How long have you been a chef and can you please tell us a bit about your professional experience?
When I finished HSC in Victoria, I worked in our family pub, then ran a Japanese restaurant and was recruited back to the two-hat restaurant when my father became ill. My brother and I ran front of house in our award winning gastro pub in Collingwood in the 90s. I retrained as a clinical nutritionist and began teaching Japanese cuisine short course, from there more food as medicine classes were baked as people became more aware of healthy eating. That was 18 years ago, and the rise of organic food consumption and eating for optimal health has since boomed. I relocated from Melbourne almost ten years ago and have worked in the resort and spa industry as a chef and nutritionist around the world.
What is your biggest professional accomplishment to date?
Last year I graduated with a Masters degree from Le Cordon Bleu and that huge body of study now underpins the 30+ years I have been in food. My work has taken me to exotic destinations such as the Maldives, Zanzibar, Canada, Berlin, Mexico, Fiji, Bali and Sri Lanka. Being a part of The Kitchens gives me an opportunity to share my experience each day.
What was it about The Kitchens that appealed to you as a work space?
The innovative concept, artisan tenants and unique offering is the major drawcard for me. There is nothing like this in Australia and I am very lucky to be a part of such a dynamic vision.
How do you find working in Robina?
I live in Byron Bay and drive up to Robina a few times a week to work. It’s a pretty easy drive and it is very relaxing – the hustle and bustle of Robina gives me a taste of the big city without the traffic. The staff and our guests make it a joy to come to work.
What is your favourite thing about Robina?
The Kitchens, the people – and the free parking!
Find out More
Check out Sam’s Food Health Wealth website here, or pop over and say hi at The Kitchens cooking stage.
