Meet Sam, Head Chef for The Venues Collection …
It is with affection we often refer to The Venues Collection as TVC. To recognise the integrity & passion of our teams we’ve interviewed several of them so you, our lovely customers, can understand who the people behind the masks are and what makes them proud to be #IAMTVC.
In this edition we speak to Sam…
Your name & job title:
I’m Sam, Group Head Chef for The Venues Collection
What do you do at The Venues Collection?
I oversee the food strategy, operation and food safety at kitchens across the collection. I work with chefs at the venues to ensure high-quality, seasonal dishes are served to our customers who are attending events or staying with us as a guest.
How long have you worked here?
1 year
What is the best thing about working for The Venues Collection?
It has to be being given the freedom to experiment and create crowd-pleasing menus at affordable prices.
The other thing I love is a challenge! As chefs, we are always adapting and changing dishes to meet our customer’s needs, whether that be food trends or dietary requirements, that have to be served in a way to limit contact points but still taste great!
What is your favourite event type?
Large banqueting events.
From the initial meeting with the client to developing menus through to the hustle and bustle of the kitchen and service; I like everything that goes into creating these large-scale dining events.
Now for a few questions to get to know you even better…
You only get 3 words to describe yourself – what are they?
Fun, Honest (not always a good thing), Ambitious
What is your favourite food?
A beautiful Cote de Beouf, Chips fried in beef dripping and Bearnaise sauce; simple ingredients must be amazing and treated very simply.
What is your favourite film & why?
Dumb and Dumber, because it is funny and can be applied to many situations in life. There is always a quote that can be used from this film!
What is your ideal holiday destination?
South of France – great food, friendly people, nice climate
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