The new kid on the block
Introducing Samuel Lawrence Montgomery, The Cotton Club’s newest addition to their team of ridiculously talented Chefs.. and boy is he raising the bar!
The 27 year old from Canberra completed his apprenticeship in the fine dining restaurant Rubicon in 2011. Since then he’s worked in the French region of Chamonix Mont Blanc, a ski resort for three winter seasons cooking for a chalet “It was always just me plus one other chef” cooking breakfast & dinner.
The summer seasons he worked beside Bill Granger at Granger & Co. Notting Hill (London) and helped open up their Chelsea restaurant as Sous Chef last year.
So why Cairns?
“Cairns has some of the best produce in the world, I love using locally sourced ingredients, especially seafood from the reef and experimenting with fresh and simple flavours”
After all those years in northern hemisphere, the warm weather was calling.
“I love the warm weather, relaxed vibe, escaping hustle & bustle, Cairns is great!”
The Cotton Club has just released a new menu, look out for Sam’s weekly specials like the Crispy wonton wrappers & tumeric chicken with Vietnamese slaw (pictured). “Perfectly enjoyed in the sunshine… It pairs well with the Bleasdale Pinot Gris from Adelaide Hills”.