Cult Sydney chef Sam Young, who dines at six restaurants a day drops 20 kgs in seven weeks

Cult Sydney chef Sam Young trusts the saying ‘never trust a skinny chef’, although he’s just dropped 20 kgs and opened his first venue S’More at Castlecrag.

The saying never trust a skinny chef rings true for chef “Big” Sam Young.

The former Merivale head chef, who has just opened his first venue S’More at Castlecrag, said he’s always been a big man and was content with that. Until the scales tipped 150 kgs, and he knew he had to make a change.

But how does a person with a passion for haute foods like truffle and lobster, and would normally visit six restaurants in a day, lose weight?

“I am very picky when comes to food. I’ve been to personal trainers and dietitians in the past, and I know I have to eat steamed vegetables but I tell them to f*ck off because it’s boring,” Young starts.

However the talent chef with a cult like following has dropped 20 kgs in seven weeks using My Muscle Chef microwave meals.

Chef Sam Young with his truffle trolley, at S’More. Picture: Justin Lloyd

“The best thing I can say about them is it does not taste sh*t and that’s the biggest compliment coming from me.”

“Also, every box tells you how many calories are in it. It’s black and white. All I have to do is chew.”

A selection of dishes at Castlecrag's new bistro S'more. The venue is the first restaurant from former Merivale chef Sam Young. Picture: Instagram

Young, who recently opened up about the toxic kitchen culture, used to have a rule where would never eat at home.

“Not only do I work seven days so don’t have time to cook at home and I’m also fussy with the ingredients so I can’t just buy anything, but I’ve also spent all my savings going to restaurants. As a chef, how do you know what is good if you don’t eat out?” he explains.

He had such a passion for food that him and partner Grace Chen (who he met in the kitchen at Ms G) would visit up to six restaurants in a day.

The entrance to S'more. Picture: Instagram

Eating lunch at one, going to dessert in another, then stopping somewhere else for an afternoon tea or cocktails before hitting dinner.

However opening his new restaurant with Chen, which he raised the capital for by cooking private dinners and luxe food boxes during Covid, there has been no time to go out.

“Of course I was nervous opening my first venue, especially because I don’t have investors or business partners. I wanted this menu to be purely me,” he said. “But I’m full every day.

“I have customers coming from Tasmania and Brisbane just to eat my food. I cannot complain.”

S’more is breathing new light into a neighbourhood bistro, serving lobster pasta, caviar bumps and wagyu.