Sam Morton

Sam has grown up cooking and working in kitchens around Byron Bay for the past 17 years, drawn early to food, craft and the joy it brings to people. His connection to cooking began at home, learning family recipes and traditions that shaped his respect for produce and where it comes from.

After starting in kitchens at 14 and completing his apprenticeship, Sam went on to hold head chef roles across the Northern Rivers, including leading a team to their first hat. At Three Blue Ducks, he is inspired by great produce, strong values and learning every day alongside people who share the same passion.