SAM AISBETT

SNOW 2016

Sam Aisbett is part of a new generation of Australian chefs, transforming the notion of Modern Australian food with his flavour-driven approach to international ingredients with a distinctly Asian touch. The menu at Whitegrass transcends geographical boundaries and is inspired by Sam’s extensive travels. As Chef-Owner of Whitegrass, Sam offers a comfortable and relaxed platform for diners to enjoy inspired food at the highest level. Sam spent several years as Head Chef at Peter Gilmore’s Quay in Sydney, and as a Senior Sous Chef under Tetsuya Wakuda at Tetsuya’s.

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