I’m Sam May, I am a Ballardong Marmun of Nyoongar Boodja on My Mothers side and Gija on my Dads side. I Grew up moving between my two parents, Mum living in Perth WA and Dad living in a small Wheatbelt Country Town called Moora 2 hours North of Perth.

I never had a love for cooking growing up but always loved being around Native Ingredients such as Quandongs, Geraldton Wax, Sandalwood Nuts and Game Meats such as Kangaroo and Emu. It wasn’t until I was a Young Man, I decided to leave Perth to go and explore the Eastern Side of Australia and my first stop was in Albury NSW. Unemployed and lacking in skills I decided to go to Riverina TAFE to participate in a Cooking Course, even though I never enjoyed cooking as a child I was always present in the kitchen and always apart of the process, the cooking course reminded me of that and felt it within my heart that Cheffing was what I needed to do.

I got onto the National Indigenous Culinary Institute and found that they were holding Cooking Courses in Melbourne, so I decided to move to Melbourne to give it a try. I completed the Course and was accepted into my Apprenticeship with the European Group. I have worked steadily at 4 of their Venues in my Apprenticeship them being French Saloon, Kirks Wine Bar, the European and Neapoli Wine bar. Since completing my Apprenticeship, I spent a year at Charcoal Lane to learn more about Native Ingredients and to also showcase my own Traditional Knowledge.

Since then I have started a Family and I have taken the necessary step out of the Industry to spend that much needed time with my Family and now operating my own Business that is based around being an Indigenous Culinary Consultant, doing Indigenous Cooking Demos and others ways of showcasing Indigenous Ingredients.