Meet Atelier by Sofitel’s Executive Chef And Culinary Director: Sam Moore
Chef Sam’s Journey and Career Highlights
Sam Moore’s love of cooking was instantaneous after first stepping foot in a commercial kitchen at the age of five. Spending long days foraging in the Scottish countryside for chestnuts, berries, herbs and leaves for his father’s restaurant, Moore developed an immense appreciation for native produce.
By 16, Moore had completed his apprenticeship and, a year on, won the title of ‘Young Scottish Chef of the Year’ while working as a chef de partie. Coincidentally, it was the same year his father received the prestigious ‘Scottish Chef of the Year’ accolade. A position at the prestigious five-star Prestonfield House Hotel in Edinburgh – a regular feature in U.K. Top 10 Luxury Hotel lists – followed, after which Moore was drawn to Australia.
Sharpening his knives in some of the nation’s most respected kitchens — Greg Doyle’s Pier in Rose Bay, Justin North’s Becasse, and No.35 at Sofitel Melbourne alongside Stuart McVeigh — prepared Moore to helm the kitchen at Room 81 at Sofitel Gold Coast, where he lead the kitchen to critical acclaim and elevated its ranking in national restaurant awards throughout his tenure.
In Conversation with Sam Moore
As my father is also a chef, I grew up in kitchens. My passion for good food continued to develop as I got older, and I had the good fortune of working with and learning from great chefs both in Europe and here in Australia. Chefs such as Stuart McVeigh, with whom I worked at No.35, were a great influence on me — they helped and encouraged me to develop my own style. I can’t imagine any other life other than in a kitchen.
Reflecting contemporary Australian with European influences; showcasing the finest culinary craftsmanship in an honest and creative approach. I’m very driven by the story behind the cuisine and I enjoy paying tribute to traditional recipes.
Something inspired, refined, polished: Modern Australian with French roots.
Cleanliness and organisation. I love to work in a very clean and organised environment I always have. It helps me to focus and helps me to feel Zen.
My father, he has always pushed me to be better. Also John McMahon (Prestonfield Chef) and Stuart McVeigh (No.35).
The opportunities to travel the world; the team members I have met; the passion and drive of different individuals and the freedom to be creative. Also knowing what you do for a living is delivering joy to the diners and their friends each and every day.
Vinegars – vinegars are so versatile from lifting a sauce and pickling to making dressings – the list goes on.
My culinary direction for Atelier is to be modern & sophisticated focusing on top quality produce presented simply whilst focusing on flavour and letting the product shine. Having modern Australia style linking the roots of cuisine to Marseille and south of France. With a more seafood focus at the core.
The Executive Chef role excites me because of the possibilities of the outlets and the different dynamics of the business. It excites me to lead a team of professionals striving for the same goal. I would like to get a few food awards here to match with the awards on beverage to make more of a luxury style package to suit this luxury flagship hotel.
Dry Aged Duck is a signature of mine. With the aging cabinet in the restaurant I would like to dry our own local ducks. Usually I will dry the ducks for 2 weeks in the cabinet to add a different depth of flavour and tenderise them. I like to then cook the duck crispy skin and usually brush on a glaze of the season.
The garnish for my duck dishes will change with the seasons to ensure that the product is first and at its peak when ate. This is what I strive to do and believe there is no better than letting the product shine.