CHEF AND AUTHOR - SAM STAFFORD

Sam was born in London and attended the famous public school Harrow. Always an individual, Sam was often struggling against the old fashioned and regimented system of boarding school life. This was highlighted one sunny afternoon whilst in his school cadet force. Having spent four years in his school army regiment Sam had worked his way up to Sergeant Major and it was during his final parade before leaving school that he was asked by a visiting senior army officer:
'Are you going to have a career in the army Sergeant Major?'
'No sir!', replied Sam
'Then what do you want to be?'
'I want to be a rock star, sir!'
... And so began Sam's career as a rock star.

Sam discovered his love of cooking whilst he was the lead guitarist in Exus. He was often left in charge of feeding the rest of the band, chilli and onion soup were favourites.

Having left Exus Sam attended Butlers Wharf Chef School. From there he worked in several well respected restaurants including the Criterion (Marco Pierre White) and the Cantina de la Ponte (Conran) before landing his first head chef job at the Rock Inn in Devon. Sam spent two years in Devon before moving back to London and taking the head chef's position at Emile's restaurant in Putney.

Influenced by the French Chef's of the 70's Sam prepares dishes that are his take on Modern/French. Sam has recently left Emile's to take up a position in Nobu in pursuit of his new passion in creating Japanese fusion food.


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