About

ABOUT ME

"Samuel is detail oriented and process driven, whilst also being open to suggestion...[he has] thorough knowledge of high-end, high volume operations, development and projects"

- Nicholas Budzynski, Chief Executive Officer


I started my career at The George Hotel, Christchurch New Zealand in 1997 in the pot wash. I went on to complete my apprenticeship there as a chef, gaining a double diploma in Culinary Arts with Distinction.

My culinary career evolved to senior management and positions of regional leadership, always seeking out the best brands, mentors and opportunities to fuel my personal growth, whilst delivering exceptional results along the way.

Integrated casino resorts in Macau (Crown/Altira, City of Dreams and Studio City) and Singapore (Marina Bay Sands) are highlights of my illustrious career  thus far. This provides me with a deep understanding of integrated casino resort operations and F&B development; in-sourced, out-sourced, leased and joint ventures.

My resume includes: Wharekauhau Country Estate, Serge Danseraus' Bathers Pavilion, Raffles Hotel Singapore, Melco Resorts and Entertainment, Zuma Restaurants (Middle East and Asia), XOXO Ice Cream (from start-up to multiple locations in Bali and Manilla), Kamp Catering (Vienna, Beirut, KSA), Studio City Macau and Marina Bay Sands, Singapore.

Self-directed and guided study continues in the fields of finance, management and leadership.

Achievements include:

  • Countless openings of restaurants, outlets, properties and franchises
  • Michelin Star projects achieving 1, 2 and 3 stars
  • Deep knowledge of Western, Japanese and Chinese cuisines and cultures
  • Forbes 5 stars in multiple outlets and properties
  • Independent restaurants, listed companies and scaling start-up brands
  • Extensive experience in integrated casino resorts
  • San Pellegrino Top 100 best restaurants in the world
  • Leading regional strategy and large teams of over 1,000 individuals
  • Extensive network of high caliber professionals
  • Exceptional financial results; managing annual revenues in excess of USD$180M

I have developed my own "Four Pillars of F&B" approach which has proven to be very effective in achieving results across diverse business units and jurisdictions, especially when optimizing operations which already have a favorable location and strong concept.

Each is pillar is significantly interdependent on the others. But pillars 2, 3 and 4 are meaningless without the first:


People first has always been my guiding principle.

"Exceptional Employee Experience (EX) leads to exceptional guest experience (GX). This is the foundation of sustained, exceptional business results"

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