Sam Morgan is a seasoned hospitality professional with an impressive career spanning two decades. As Executive Chef for The Venues Collection, he has made a significant contribution to their commitment to be Net Zero by 2030 with the implementation of the Klimato Carbon labeling system and by actively championing a zero-waste ethos.

Sam uses the Klimato system to first measure, then significantly reduce the carbon emissions of the food served across event menus and in restaurants, and he educates his team and clients about the carbon emissions of each food and helps them to be carbon conscious. He is working towards a zero-waste ethos and has enabled one property in the collection to recycle all food waste onsite to provide compost for the grounds and the local community. Sam also has a steadfast commitment to promoting British seasonal cuisine.

Additionally, Sam’s role involves overseeing the training and development of all senior kitchen teams, ensuring that culinary talent flourishes and the highest standards are maintained.

Recently, Sam completed a prestigious apprenticeship with renowned chef Marcus Wareing, in partnership with Compass Group UK&I. This experience further enriched Sam’s culinary expertise and solidified his reputation as a leading culinary professional in the industry.

Sam is shaping the future of hospitality, setting an example for chefs and organisations alike and driving positive change in the hospitality and events sector.

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