Sam Pinzone

Sam Pinzone

With a passion for great food from an early age, Sam trained under some of Australia’s most respected chefs and culinary legends like Neil Perry and Jacques Raymond. Most recently, Sam has joined forces with Geoff Lindsay at his prestigious restaurant, ‘Dandelion’, in Melbourne. In 2015, Sam was awarded two chef hats and decided to open his own consulting business late in 2015, which he continues to immerse himself in.

As his career has blossomed, Sam’s culinary skills have featured positively in The Age, Epicure, Good Food, Gault and Millau, Taste and many other publications for his contributions at Leroy’s Cafe, Pabu Sake and Grill, the Long Room, Jimmy’s Fish Bar, West of Kin and Torquey Orange. Sam is also proud to have a book coming out called, ‘Great Produce, Real Food.’