Samson Vas

From aspiring chef to owner of two Leicester restaurants

When Samson's brother told him that they had an interview at Leicester College's Abbey Park Campus and asked what he wanted to study, Samson's answer came instantly.

"Chef!" he replied.

His brother was surprised - it was the first time that Samson had ever mentioned wanting to work in the culinary industry. However, years of watching celebrity chefs such as Gordon Ramsay had sparked a fascination with professional kitchens and inspired him to pursue a career in hospitality.

Finding his path

Having recently moved to the UK and feeling that his grades were "not amazing", Samson began his journey at Leicester College studying Level 1 Food and Hospitality before progressing to Level 2.

During his Level 1 studies, he completed 60 hours of work experience at the Ramada Hotel and was offered a job before his placement had even finished.

"After college finished for the day, I'd go straight to work," Samson recalls. "I listened to everything and took on all the advice I was given."

Balancing college alongside working gave Samson the confidence that he could handle the demands of a full-time career in the hospitality industry.

"If I could cope with the stresses of college and work, I knew I could do it full-time."

A dream opportunity

By the time Samson completed his studies, he had already gained two years’ experience working in professional kitchens. His dedication and ambition eventually led to an opportunity that many young chefs can only dream of - an offer from The Savoy in London.

The interview process was intense, lasting between 10-12 hours and including both an interview and a trial. As part of the assessment, Samson was asked to ‘cook your best dish’, for which he prepared his signature Beef Wellington.

The chefs at The Savoy were impressed by both his cooking skills and his determination to succeed.

Working alongside some of the industry's leading names also gave Samson the chance to learn from renowned chef, Marco Pierre White.

"Marco Pierre White taught me to cook and to remember all the small things," he says.

Looking back on his time at Leicester College, Vas says the support and guidance he received from his tutors played a key role in shaping his career.

"Leicester College gave me the skills and confidence to become a chef and helped me secure my first job in London, something I'll always be thankful for."

Bringing his experience back to Leicester

After building his career in London, Samson eventually returned to Leicester to pursue his own ventures.

He launched Heritage Café, a 40-seat restaurant that quickly gained recognition and won two awards. More recently, six months ago, he opened Golden Sands, a 120-seat restaurant that blends Portuguese and Goan influences with traditional British cooking.

"We're taking things to a different level," Samson explains.

Samson is not only running successful businesses but is also inspiring the next generation of chefs. Last year, he returned to Leicester College to speak to students about his experiences and share advice from his journey.

Today, Samson is giving back to the city that shaped his career by creating employment opportunities and mentoring the next generation of hospitality professionals.

Together, Heritage Café and Golden Sands provide employment for almost 40 people, with a large proportion of the workforce made up of students from Leicester's universities.

Advice for future chefs

For Samson, success in hospitality comes down to hard work, resilience and a willingness to learn.

"Just stick to it," he says.

"The real world is completely different - there isn't always someone there to guide you, so learn as much as you can and be prepared to put yourself out there, whether that's starting work at 5am or taking on new challenges."

He adds: "Everyone learns differently and needs different amounts of training, but you always have to give your best, make a difference and get noticed."