Sam Youngs

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.”