Many will tell you to “go to Chapel St” for a refined yet relaxed dining experience in South Yarra; however, nestled right next to the Royal Botanical Gardens lies the stunning, lush and elegant Botanical Hotel. The Botanical has done well to snag Sam Hopkins as their visionary leader and former chef of 2-star Michelin restaurant, Narisawa, one of Tokyo’s finest dining destinations and a frequent contender in the World’s 50 Best.
Recently named as a finalist for this year’s Chef of the Year in the Restaurant and Catering Awards, Sam sat down with us for an exclusive interview where he shared his unique philosophy towards menu development and ingredient selection, shaped by his experiences working overseas. “We source the best from the best. We have always believed in simple high-quality produce, minimal intervention, great seasoning, and simple cooking methods,” he explained. “That’s why we get amazing bread from Baker Bleu and we just warm it up because they’ve done all the hard work.” This respect has been integral to his culinary approach at The Botanical, which focuses on treating ingredients with reverence and drawing inspiration from the perfectionism he observed in Japanese kitchens.
As our conversation continued, Sam delved into the extraordinary outdoor dining space, a key factor in its nomination as a finalist for Best Outdoor Experience in Metro Melbourne. It has become a go-to spot for Melburnians to grab a quick coffee, easy lunch or dinner after a walk around the Tan. “We wanted to create an inviting atmosphere and ambiance where guests can enjoy their surroundings while savouring exceptional food and the perfect glass,” he explained. “Our consistency and commitment to fantastic service is our strongest weapon. And honestly, being opposite the Royal Botanical Gardens, I don’t know if there’s much else that I’d want.”
Hopkins also emphasised the importance of his partnership with Chef’s Hat Australia. “They’ve been instrumental in our success, providing exceptional equipment and unparalleled support,” he explained. When asked why he chooses Chef’s Hat, Sam emphasised the extensive range of products and exceptional service. He expressed a particular gratitude for Simon, The Botanical’s dedicated account manager at Chef’s Hat. “In terms of suppliers, no one really gets it to the same level as he does and Chef’s Hat. Whether it comes to procurement, getting the right equipment, being realistic with pricing and timeframes,” he shared. “He’ll take my call if he’s in the car on the way home and make sure he gets anything we need as soon as possible. His guidance and expertise have been invaluable to us and we’ve spent a bit of money with Chef’s Hat. So, the proof is in the pudding.”
One of Sam’s favourite tools, the Rational combi oven, came highly recommended by Chef’s Hat. “It’s incredibly versatile and reliable, allowing us to maintain consistent quality in our dishes,” he enthused. Sam credits his use of the best kitchen equipment as a significant factor contributing to The Botanical’s outstanding menu.
Discover how Chef’s Hat Australia can bring your culinary vision to life. Connect with us at sa@chefshat.com.au, and we’ll be in touch.”