Samuel was the Group Head Chef in his most recent role at Proper Concepts, who aims to building proper Food & Beverage concepts for the people. Their group of restaurants range from the well-known RAPPU bar to The Feather Blade, and the newly launched GOHO, centered around a Kaiseki-style menu inspired by Japanese Cuisine.
As a half-Thai, Samuel’s cooking is largely influenced by his Thai roots, and in his pursuit for clean and balanced flavours, Samuel is striving to create a cuisine he can call his own. Coupled with his traditional French training from the Paul Bocuse Institute, Samuel’s cooking incorporates Chinese concepts (imparted from his mentor) and Japanese techniques, creating a unique modern cuisine, with clean, fresh and pure flavours, layered with complexities. His influences come through in every aspect of his cooking, such as bringing to life the pure flavours of food, influenced by the French and Japanese, while applying Chinese and Thai ideologies where they add layers of flavour in each step of the cooking process. He then uses raw and deliciously fragrant ingredients that give freshness to a dish as the final touches, i.e. orange zest, ginger flower and kaffir lime leaf.
In his 11 years of culinary experience, he has led the opening teams of Bar-Roque Grill and the Masses, and helmed the Head Chef position at Kai Suites to his previous role as Group Head Chef of Proper Concepts, known for Rappu, Mezcla and GOHO, Granny Q Penang Lemak Laksa, Mish Mash and Ms.Maria & Mr.Singh which is a collaboration with Gaggan Anand.
Right now, Chef Samuel is a private chef.
