Jonette WIlton Owner - Smudge Publishing
Sam is an honest and dedicated chef. I would recommend him to work through any culinary requirements you have.
Wally Dabab Owner - Leroys Cafe Newport
I would recommend using Sam Pinzone Consulting as the owner of Leroys Cafe in Newport I hired Sam Pinzone to consult for us, we found him to be very informative, knowledgeable and captain of industry in his field. If your opening up a restraunt or cafe or want to improve your existing one and need help not only in the kitchen but in the business as a whole, i would strongly consider using Sam.
Wally D @leroysnewport
Khoa Ngyuen - Owner Pabu Collingwood
Sam Pinzone is a hard working and he really knows his craft and is very creative, informative and has a very strong can do attitude. Sam Pinzone adapted to our very tight kitchen and created a menu with our chef not just took over and handed us a menu which i thought was very important for our chef. We also won one Chefs Hat with Gault and Millau. Khoa Nguyen
Nuri Sadiku - Owner, Small Plates Eltham
Sam was with us at Small plates for one month, in this time he came up with a menu that our kitchen could execute and also found us a strong Head Chef. Sam showed us that any business can make money as long as they run a tight ship and keep an eye on their wages. I would recommend Sam to anyone who is starting a new business and is a first timer.
Geoff Lindsay - Owner, Dandelion Elwood
Sam Pinzone is one of the most driven people i have ever met. For two years Sam ran Dandelion winning two Chefs hats and Asian restaurant of the year for 2018. Sams drive for perfection is what every business needs to succeed.
Simon Talakidis - Owner, Cafe Heide, Bulleen
Sam Pinzone Consulting improved our food ten fold, Sam found us a strong Chef and improved our kitchen in every aspect. Our. Services ran smoothly and he put us in contact with some of the best produce suppliers in Melbourne. We also received Two coffee cups from Larissa Dubeckie in The Age Epicure Good Food with a score of 14.5 out of 20
Joe Rittey - Conversation with a Chef
Sam Pinzone and his food kept popping up in my Instagram feed and piqued my interest. Reading more about him, I was even more fascinated. At 29, having worked with the likes of Neil Perry, Jacques Reymond, received two chef hats and starting up his own consulting company, you've got to hand it to him, he's pretty much nailing it. He has also been involved with some important conversations around mental health amongst chefs, a topic I think needs a lot more discussion.