Sam Clark
Sam Clark’s culinary career began early. Growing up in Raglan and often in the kitchen with his grandmother Joy, helping (mostly eating) to cook food that was grown on the family farm.
As a chef, Sam loves creating inspired versions of dishes that remind him of those experiences with her. After studying culinary arts in Hamilton in his teens, and getting a head start in local restaurants from a young age, Sam was exposed to the creative expressions of French style classic technique.
Sam’s passion for cooking and experience flourished in 2010 when he returned from Australia to take up the Head Chef position at Cable Vineyard on Waiheke Island, followed by Clooney in Auckland in 2014.
Sam, his wife Florencia and son Lachlan relocated to Hawke's Bay in 2019 to start the next part of their food journey, Central Fire Station. Aptly named for its delightful Art Deco building is located on Tennyson Street. The generous space is about to be invigorated into a bustling bistro style restaurant with Hawke's Bay driven food and beverage menus. It is here that Sam will showcase great local produce cooked simply. Sam says his approach is “mostly simple dishes, use the best produce and don’t over complicate it”
