Humble Beginnings to Culinary Leader | Chef Sam Burke | Passion to Profession:Chef's Edition | Episode 9

The principal's words were discouraging: Sam Burke's academic results wouldn't open many doors.

But Sam had something better than perfect grades—an unshakeable work ethic and a willingness to learn from everyone around him.

The Unconventional Start

At 16, Sam Burke was flipping burgers at McDonald's on Parramatta Road. Not exactly prestigious, but it taught him systems, consistency, and pressure management. While working there and at a butcher shop for seven years, he secured one of five apprenticeships from a pool of 80 applicants during Australia's 1990s recession.

His secret weapon? Pure work ethic, honed since age 10 delivering milk around his neighborhood.

The Education That Mattered

Sam's real education came from Spotless, a commercial catering company that rotated apprentices every six months across different venues—refineries, corporate boardrooms, stadiums, boarding schools. One day cooking for Commonwealth Bank executives, the next feeding refinery workers.

"It gave us the strength to be versatile in many aspects of commercial cookery," Sam reflects.

The toughest lesson came from chef Phil Gilroy, who forced young Sam to stay after grueling shifts to learn purchase summaries, stock takes, and ordering. Sam resented it at the time. Today, he's grateful—Gilroy was teaching him to run a business, not just a kitchen.

But the journey wasn't linear. Sam worked six jobs at once—chef, DJ, cleaner, butcher—until meeting his wife (also a chef) prompted him to focus. He even had to step back to a junior role at one point, reassess, and rebuild. "You stumble, you fall over, you get back up, and then you perfect it."

The Desert Test

Years later, Sam faced a challenge that would define his leadership style: 600 people, a quarry in the Northern Territory, and a skeleton kitchen staff.

His response? Grab two trusted chefs—Troy Cowle and Peter Vaness—fly to the Territory, win over the local team, and cook 600 medium-rare steaks on a flat plate barbecue in the desert.

"You don't eat or anything. You just put your head down to make sure that function's a success. Then afterward, we'll grab a packet of crisps or a McDonald's cheeseburger at midnight."

His lesson? Do your homework. "Always forecast the worst that can happen and prepare yourself to alleviate that challenge. There's always a way out—if you don't panic."

The Philosophy: Stay Hungry

After 31 years in the industry, Sam hasn't stopped learning. He absorbs techniques from young competition entrants, Japanese dining culture, his Syrian-Australian wife's mastery of lamb, and European chefs.

"We're a big sponge. We learn all the time."

When judging culinary competitions, he focuses on making participants feel valued. "It takes a lot of courage to enter a competition and put yourself out there." Many of those participants still contact him years later, now running major operations themselves.

His advice on the perfect steak? Get the Steakmate app, but here's the shortcut: 2.5-3.5cm thick, room temperature start, two-zone grill, neutral oil and sea salt, 54-56°C internal temp for medium rare, rest for half the cooking time under loose foil, season again before serving.

The Rise

From first-year apprentice to Food Development Manager overseeing 185 sites across Australia at that same company of 30,000 employees—then 11 years at Meat and Livestock Australia as a corporate chef.

"Watching chefs succeed with beef, lamb, veal, and goat on menu—that's what gets me up to work every day."

He stays current with technology—combi ovens with voice control, equipment he can manage from his phone—but also went back to university at 36 with two kids, proving it's never too late to invest in education.

The Weekend Warrior

Despite owning 15 barbecues (yes, 15), Sam's happiest on a milk crate beside his charcoal grill, cooking over fire with family gathered around. His wife claims the indoor kitchen; he rules the outdoor domain.

"Phones and iPads stay away. We concentrate on the conversation and celebrate how lucky we are."

As a father of three daughters, Sam believes every Australian needs two life skills: learning to swim and learning to cook. "Get in that kitchen with your family, learn some basic principles, and you'll set yourself up for life."

The Message

"It's going to be a hard slog," Sam tells aspiring chefs. "Put your head down, network, concentrate, be passionate, and never stop learning."

His keys to success: treat people with respect, do what you say you'll do, never stop learning, stay humble, be relentless. "The world's your oyster—but you've got to put the work in. Nothing's easy. Things don't just land in your lap."

Sam's journey proves that success isn't about where you start—it's about your willingness to keep learning, keep working, and keep lifting others as you climb.

Download the Steakmate app (iOS/Android) and visit Meat and Livestock Australia for more tips on cooking perfect Australian red meat. Watch the full conversation on Passion to Profession Chef's Edition.

watch short clips and listen to Audio Podcast here 👇🏼

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