Sam Pinzone is one of Australia’s youngest Executive Chefs, having worked with the likes of Neil Perry, Jacques Raymond and Paul Wilson.
Sam has been featured in Time Out magazine, Broad Sheet, Gault & Millau Restaurant Guide and The Age Epicure. He also received two chef’s hats back in 2016 and is now a consultant to many restaurants in Melbourne.
I want people to realize that you can cook a great meal at home with confidence, whether it be a simple risotto for two or a three-course dinner. For me, cooking is a way of life; you are only going to get out what you put in, so cook with love and care, don’t rush. Cooking shouldn’t be a chore,...
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