Sharing the Spirit of Good Food
Byron Bay Cooking School opened in 2009 with a clear mission — to bring Le Cordon Bleu-trained culinary expertise and clinical nutrition together in one hands-on, deeply enjoyable experience.
Fifteen years on, that mission hasn’t changed. What has grown is our reach — from intimate local classes to corporate events, private tuition, and online learning for clients worldwide — all grounded in the same “food as medicine” philosophy that has defined Chef Sam Gowing’s 40-year career.
Meet the founder
Samantha Gowing
Dip.Hlth.Sci.Nut; ATMS; LCBMGastTour
Sam is an award-winning clinical nutritionist who put the ‘food as medicine’ concept on the map in Australia with her combined expertise in nutrition, fine dining and business. She has devoted her 40 year career to improving people’s health and wellbeing as a chef, clinical nutritionist, teacher and business mentor.
With a Masters in Gastronomic Tourism from Le Cordon Bleu, a Diploma of Health Science, Nutrition and wisdom gained from Chinese and Ayurvedic medicine, Sam’s influence is respected among healthy lifestyle audiences worldwide.
A former Melbourne hotelier and chef hat-winning restaurateur before turning her heart and mind to food as medicine, Sam is also a keynote speaker and wellness authority, and author of The Healing Feeling, a beautifully written compendium of recipes, personal stories and teachings.
Sam’s courses are designed to help you pave a healthier pathway to the enjoyment of nutritious food – incorporating the ancient wisdom of the medicinal approach to the healing power of food – while having some joy along the way!
“I believe that when people cook well, they live well. My vision is to inspire as many people as possible — in kitchens, boardrooms, and beyond — to embrace the healing power of real food, backed by science and served with joy.”
