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Meet the Team: Sam O’Kane
Our Meet the Team series gives an insight into our fantastic crew at Chef Works UK, delving into all the important questions like…what they’d have as their death row meal! Read on to find out more about Sam O’Kane, who has joined as one of our new Business Development Managers. But what does that actually mean?
Describe your job in one sentence:
Outfitting the hospitality industry with innovative and stylish clothing that represent the client’s brand image.
Best thing about working in the hospitality industry:
THE PEOPLE, who every day are there working hard to make someone’s day that little bit better and more memorable.
And the worst thing:
Hard to think of anything, I love the industry and have from a young age.
Describe a day in your life at Chef Works International:
No day’s the same, but I always start with 6am walk up to my friend’s coffee roastery (Stow Town Coffee) for the perfect flat white, before heading out on the road to meet with Chefs and hospitality professionals, to make sure our UK hospitality industry is dressed to impress in the most stylish and innovative uniforms.
Then arriving home in the evening to enjoy cooking for the family and a cheeky glass of wine.
Favourite item from the Chef Works collection:
Our Rochester chef coat – a great looking jacket that has all our Cool Vent breathable technology. I also love our Galveston leather-look apron with cross-back detailing.
Favourite restaurant, café, bar:
This week it’d be The Old Butchers restaurant in Stow on the Wold, Coffee Architects in Leamington Spa and the Berry & Rye cocktail bar in Liverpool, all in the UK.
Lifelong ambition:
To design and build my own home.
Weirdest job you ever had?
Engraving 450 staff name badges over five days in my first job at Hilton, aged 16.
Best ever restaurant experience?
This is a really hard question for me as eating out is my passion and hobby. Can’t pick a favourite, but I recently had a long weekend in Seville, Spain which was full of incredible food and flavours. The highlight was Canabota, where we enjoyed 14 courses (yes 14) of the most incredible seafood I’ve ever tasted.
What makes you get up in the morning?
My family.
Your best achievement at Chef Works?
To make Chef Works the leading brand in style and innovation within the UK hospitality industry as we are in many countries around the world.
And finally, what would you choose as your death row meal?
A family Sunday roast.
Photography: Steve Bootle