Sam Ward - el Publico1
Actual userpoint: 8
Sam Ward was born on a chilly morning in 1988 in Christchurch, New Zealand. From a tender age Sam’s feet were planted firmly in the kitchen, knowing he wanted to be a chef by age 12. Early years saw Sam training at 5 Star Millennium Hotel in Christchurch and competing in numerous competitions in NZ including World Junior Chef.
Arriving on the sunny shores of Perth three years ago, Sam found himself at Cantina 663. Cooking the Cantina way with only the best seasonal produce, Sam was swiftly promoted to Sous Chef after a mere 6 months. With the opening of a new restaurant on the horizon the guys behind Cantina 663 had even bigger plans for Sam.
Sam was shipped off to Mexico where for three weeks he immersed himself in Mexican cuisine. Mentored by Mexican food doyenne Diana Kennedy on her eco-farm in Michoacá and learning the essence of Mexican street food. The time with Diana Kennedy was simply life changing. Revelling in his new explorations, the culinary ways of Oaxaca had him yearning to bring this way of cooking back to Australia. Sam returned with an assault of recipes and inspiration to create the menu at Mexican kitchen and bar, el Publico on Beaufort Street, Mt Lawley.
The past year has seen Sam Ward mark off many achievements with the success of el Publico shining in the hottest 50 restaurants list. He has cooked for Gourmet Traveller Generation Next, contributed to countless publications, assisted with the opening of Mary Street Bakery and has recently been nominated for Gourmet Traveller Best New Talent. At this rate, who knows what else the future holds for Sam.
|Using Thermomix since:||2010|
|What Thermomix ® version do you have?:||Thermomix ® TM 31|
|What is your relationship with Themomix?:||Customer|
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