Sampson Low: Born in 1988


Cooking is my greatest interest. I can find myself in the kitchen. When I’m 14 years old, i work in the restaurant to work part time and a half for study. When I the restaurants cafe I need to be responsible, wash dishes, chop vegetables, and order food from inside and outside a restaurant. The drinks are all well-organized, one thing i learn is time management and challenge myself to accomplish what I have to accomplish in a shorter time. Time management is very important to me, resulting in me being able to solve many things at the same time, in this 14 years I didn't really rest in the middle of the year and I always challenged to succeed. What I see is my experience and what I have now. I always think that chefs don't have to stay in the kitchen and face pots, fire stove, so I started to jump out of the kitchen. I challenged how to do business, confront customer martyrdom, manage the staff, how the economic market develops, and I learned more about food and business. Now that I have three restaurants, one of them has been registered landmark as SAMP'S. The three restaurants have different food and food formats. After that, I jumped out and joined a TV program as a guest demonstration. Shopping table product demonstration. Next I want to challenge more about the projects that chefs can play.Under SAMPSOM leadership we can create a plan to help you develop and establish a new direction as well as a fresh approach.


Food is power, We all need food and we all use food in many different ways. Many of us center our lives around food. Intriguingly food triggers memories sometimes of hard times and others fond memories of childhood and comforting times. Food is a basic human need for energy and the human need for adventure and freedom. Food is without boarders. We like to eat local and taste the culture, thought we appreciate inventive and the thoughtful food.


In the food business, as well as home, each guest must feel special. You must recognize that execution is as important as concept. And then there is context. Keeping ones perspective of why we cook the way we cook. Be original. Be delicious.