Our vision is to create flavourful products using local ingredients, packing as much flavour possible in every jar.
At Sam’s Food Products, our goal is to offer you sauces and fancy butters that contain all of the flavours to start or finish any dish. Garnish your savoury dishes such as pasta, grilled meats, seafood, veggies, garlic bread and charcuterie boards. Or, sweeten up your morning toast, pancakes or waffles. These products are designed to make cooking at home easy, quick and delicious while impressing your guests and family. Inspire your inner chef and be a star in your own kitchen.
Meet Chef Michael
Michael’s passion for food generates from creating flavourful dishes using local farmers’ products and other ingredients that I source from the West coast.
Michael found his passion for cooking at a young age while making homemade pierogies with his mother and grandmother in his hometown of Oakville, Ontario. He helped with the family Polish catering business growing up, and that’s why he started Sam’s Food Products - to make home cooking quick, easy, and delicious.
Michael holds a Bachelors degree in Hospitality Business and is a certified Red Seal Chef. He has cooked for high end clientele including celebrities, Prime Ministers, and other VIP guests. He has cooked in some of Canada’s best restaurants, hotels and wants to bring his knowledge, experience and flavours for everyone to enjoy from home cooking to high end dishes.
After completing his degree, Michael made his way out West where he worked at the Fairmont Banff Springs for nearly a decade. He worked his way up from cook, to sous chef and eventually chef de cuisine. He became a leader and was responsible for running multiple restaurants within the hotel. After leaving Banff, he moved to Victoria where he operated his own food truck selling local fare up and down the Island. He worked as the head chef of the Thrifty Foods truck, executing many local events and gained a good understanding of the importance of local ingredients. He also worked as a private chef in the Great Bear Rainforest, where he learned the fundamentals of fishing, crabbing and prawning. This experience gave him a deep appreciation and respect for ingredients and products of the West coast.