About Sam Lynch, AKA Chef Sam

I am a Gourmet chef, with 13 years experience in the culinary industry and a passion for food.
I run my business from my home in Pinehurst, Durbanville.

I have worked at many different types of establishments, ranging from large fine dining catering, to boutique coffee shops.

Having the chance to work at these various establishments, enabled me to build confidence in the trade, get a feel for the immense possibilities that awaited me, and allowed me to establish a sense of self within my skill.

I am a perfectionist at heart, and I use this in my designer cake artwork.
I aim for every novelty cake to be different from any other, and I like to add lots of personality to the characters I create.

I have been making novelty cakes since May 2010, when I happened upon an ‘Alice in Wonderland’ themed catering job.
Being one of my favourite childhood stories, I couldn’t resist!
The order was for canapes, as well as cakes and I tried it out and was hooked from then on!!
The rest is history… see the historic pictures

A quick history of Chef Sam

After completing the Advanced Food and Wine course at the Culinary Academy in Cape Town, I went to London, England.
This was the beginning of my culinary journey.

Hotel Intercontinental at Hyde Park Corner

www.intercontinental.com

Arriving in London, I started off working at this five star hotel. The combination of being a busy city-centre hotel and a completely cosmopolitan staff composition made this an excellent place to base my career and to develop the sense of humour that every chef should have.

Alison Price and CO

www.alisonprice.co.uk

This was an explosive company. It was by no means a boring place to work. It was an amazing eye opener for me, where I collected mountains of experience in fine dining catering. I had never thought it was possible to cater fine dining with such high amounts of guests. Although I took the position as Commis pastry chef; my work consisted of making canapés, plating mains in a production line and creating beautiful desserts.

Agency Freelance Chef

An agency chef needs to be available in cases where other chefs aren’t. I was introduced into a different kitchen every day, at business establishments all around central London, such as ITV, ABN AMRO, EMEA and Sea Containers LTD.

Hillcrest Wine Estate

www.hillcrestfarm.co.za

Upon my return from the UK, I was appointed Executive Chef at Hillcrest.
With the necessity to compete with other restaurants in the area, I converted this standard country kitchen on the Durbanville wine route into a full running restaurant.
I trained the staff, designed the menus and ran the kitchen. I put my heart and soul into this restaurant, becoming more and more adventurous with ingredients as the seasons changed.
After a year of working at Hillcrest, I decided that I wanted to take my career in a different direction.

Orchid Boutique Café

Interested in becoming a restaurant consultant, I helped open this quaint café in Wynberg. I contributed heavily to the menu and staff, as well as layout and design of the restaurant. Heading up Orchid’s kitchen for three months; I ensured it was stable and running smoothly.

Caffé Villagio

www.villagio.co.za

This is a Greek café in Sable Square. I built everything from scratch, sourcing suppliers, hiring and training staff, as well as menu items and costings.

Melissa’s The Food Shop

www.melissas.co.za

Once Caffe Villagio was on its feet, I went on to work as front of house manager at ‘Melissa’s the Food Shop’ for a year, after which I decided it was time to take the leap into my own business.