Established chef Sam Moore has swapped the golden sands of Surfers Paradise for the wonders of the Great Barrier Reef as he takes the reins of Executive Chef at Orpheus Island Lodge.
Sam’s 16-year career as a chef has spanned many cities, honing his craft in Sydney and Melbourne’s busy restaurant scene and some of Europe’s most renowned kitchens. Before joining the Orpheus team, Sam was Head Chef at Sofitel Broadbeach’s Room81. During his tenure at Room81, the restaurant was awarded Two Hats, three years in a row, for its innovative degustation by the prestigious Australian Good Food Guide (AFGF). Previous kitchens also include No35 at Sofitel Melbourne on Collins, No41 Chifley Place, Pier and Edinburgh’s Prestonfield House Hotel.
It was at his own family table that Sam first discovered an appreciation for food! He grew up in the Scottish village of Tweedbank and learnt his early culinary skills from his father who is also a chef. Predominantly European-influenced, Sam loves experimenting with modern techniques and is inspired by quality produce, which works in perfect harmony with the food philosophy at Orpheus.
“From as far back as I can remember, I have always been surrounded by good food! I look for creative inspiration wherever I can find it, I am motivated by a great guest experience and enjoy cooking with unique native Australian ingredients,” says Sam.
Sam and his small team take the time to understand the taste preferences and dietary requirements of each guest, tailoring menus to guest liking.