Tasmanian chef, consultant, and former bushwalking guide

Sam Bray is a Tasmanian chef, consultant, and former bushwalking guide with international experience in acclaimed kitchens across London, Copenhagen, Montreal, and Australia and is currently cooking at Sonny in Hobart.

His diverse path—from fine dining to guiding multi-day wilderness tours through Tasmania’s landscapes—has shaped his understanding of how hospitality can support regenerative food systems and believes that authentic dining experiences should celebrate the stories of the land, sea and communities that sustain us. As a recent Tranche Scholarship recipient, Sam has explored how restaurants can genuinely connect producers and consumers, studying innovative sustainability practices across Europe’s leading establishments.