Biggest celebrity you’ve cooked for
Nicole Kidman, whenever she was in Sydney
In my fridge is
Parmesan, olives and tomatoes
Anytime of the day is a good time for a meal
Group Executive Chef
Sam Youngs, Group Executive Chef at Momento Hospitality Group, has had an extensive career that has seen him travel the globe, working in some of the world’s most renowned kitchens. His prestigious posts include The Summit Restaurant, Pier Restaurant, London’s renowned Oxo Tower Restaurant, and 5th Floor Restaurant Harvey Nichols. Sam has also worked alongside one of the “Godfathers of Australian cuisine”, Tony Bilson at Treasury Restaurant at InterContinental.
1. What was it like working with Tony Bilson?
He’s Inspiring, the man has an endless supply of knowledge. I took a lot away from that experience.
2. What experiences have you garnered from your travels that you reflect back into Momento’s menus?
A broad and diverse selection that suits our mixed clientele.
3. What is the food ethos you carry at Momento group?
Fresh, pure and Australian cuisine that supports local and sustainable ingredients so that our customers have a memorable experience.
4. What awards have you garnered throughout your career?
During my time as Head Chef at Pier Restaurant in Sydney, the kitchen was awarded the accolade of “Best Seafood Restaurant in Australia.”