Speakers 2025

Sam is a senior culinary, marketing, and operations leader with over 30 years of experience in the beef, lamb, veal, and goat sectors. He began his career as an apprentice chef and progressed through roles in butcher shops, large-scale catering, and major international events.

Before joining MLA in 2014, Sam spent many years with one of Australia’s leading commercial catering companies, refining his expertise in high-volume foodservice operations. At MLA, he has led numerous initiatives to promote and elevate Australian red meat both domestically and abroad.

His work focuses on whole-carcase utilisation, sustainability, and food waste reduction—championing the use of secondary cuts like chuck, brisket, blade, and shin. Sam collaborates across the supply chain, from producers to retailers and foodservice operators, to develop innovative menu concepts that meet modern consumer demands.

He has represented Australian red meat in key global markets including the Middle East, UK, Belgium, Sweden, Italy, Switzerland, China, Japan, South East Asia, and most recently, North America. His work spans a diverse range of sectors including quick-service restaurants (QSR), casual dining, cruise ships, airlines, the resource sector, fine dining, pubs, clubs, hotel groups, and retail supermarkets.

Known for his hands-on approach to recipe development, cutting techniques, and quality standards, Sam bridges paddock-to-plate storytelling with culinary execution. His credibility with both producers and chefs has made him a respected figure in the foodservice industry and a passionate advocate for Australia’s red meat sector.