Sam Field is head chef at Molly Rose Brewing in Collingwood, but his way into kitchens started much earlier as a 13-year-old kitchen porter in England, working after school and learning by watching. Since then he has cooked in pubs, fine dining venues, cafés and now one of Melbourne’s more interesting brewery kitchens, where the menu leans European by way of local produce and very drinkable beer. Sam is thoughtful about kitchens, about the culture inside them as much as the food that comes out. He still carries the discipline of fine dining, even if these days it shows up in something as deceptively simple as a very well considered schnitzel.
