Sam Heeney-Governo

From Scottish Portuguese parentage Sam’s love of food started at a young age.  After a career in the UK as a Chef spanning from private chefing to working with BBC’s Two Fat Ladies Clarissa Dickson Wright she has many foodie adventure stories to tell.

Sam has been in New Zealand for over 20 years a place that she feels blessed to call home.  After a post children career change spanning marketing, events and project management alongside her home cooking school Love to Cook, Sam returned full time to the food world in 2020 completing her Diplôme de Pâtisserie at Le Cordon Bleu New Zealand.

Sam now empowers future chefs with her knowledge and skills as Chef Lecturer at Le Cordon Bleu Culinary Institute in Wellington.  She is currently  on a six month sabbatical undertaking an Advanced Diploma in Artisan Bakery at The School of Artisan Food in the UK, returning to New Zealand in 2025 with new skills to share.