Sam Gasson trained at Otago Polytechnic spending his early career with Andrew Speigel at Edgewater resort Wanaka.
After traveling to Europe to spend time in top kitchens and working as a private chef, he then found his way to Australia spending time with Melbourne's Sand Hill Road group before moving on to executive chef for Marrawah hospitality.
Sam is now Chef-Owner of Moiety in Dunedin’s warehouse precinct, delivering an ever changing menu showcasing good shit.Facebook | Instagram
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