Byron Bay - Chef Sam Campbell
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Chef, Sam Campbell
"I bring to the table a diversity of global culinary and bespoke hospitality experiences".
Sam Campbell has a passion for simple, fresh and seasonal food that brings big flavours. His interest in food started at a young age back in Taranaki, New Zealand, cooking and eating what was grown on the family farm. Now residing in the Northern Rivers Region of Byron Bay, NSW, as owner of the famous, busy & epic Woods Bangalow Cafe. Sam also runs a successful and thriving catering company alongside his private chef work locally and interstate.
Sam has traveled the world collecting inspiration from Europe, the United Kingdom, USA, the Caribbean and South Pacific. He has worked on super yachts, creating daily custom made menus based on local and seasonal products available daily. Sam has been a part of the private chef team of Saudi royalty, international film directors and actors developing an astute understanding of his clients’ distinguished palates and diet preferences.
Though Sam’s cooking is internationally inspired - his food still carries the home-grown values instilled in him by his family. From farm to table, fresh and flavourful, his natural authentic cooking style is sensitive and intuitively inspired by the rhythms of the seasons in the Northern Rivers of New South Wales. He sources only sustainable produce and uses only the best of Byron Bay’s freshest seasonal produce and believes that locally farmed food is key to good eating and healthy living.
2017 & 2018 were big years for Sam, his first Television Show as Chef on The Healthy Food Guide, with the opening of his first two food venues as shareholder and chef de cuisine at Welles Street, and culinary consultant to Earl, in Christchurch. He also completed balancing an Auckland based portfolio with the Britomart Hospitality Group, New Zealand. 2019 saw Sam’s own personal business showcase his honest seasonal fare, hosting a summer long restaurant Popup at Wet Jacket Wines, in Queenstown. He relocated to Sydney for the warmer winter months it provides, to further niche his skills into the luxury Market as private chef and restaurant chef, gaining valuable culinary skills from this world-class food city.
Sam is excited to be sharing his passion, knowledge and advice with a broader audience, drawing on his wide professional network of local private chefs, and international connections to LA, the Mediterranean, New Zealand, and beyond as he further grows his repertoire. Along the way, ensuring that people enjoy an authentic culinary experience within the localised context of flavoursome and healthful food combined with a global touch and technique.
