When Sam Crowe moved to Christchurch from the UK in 2010, his focus wasn’t on food—it was on marine biology. But life, and a global pandemic, had other plans. Now, as Senior Chef at Earl, one of Christchurch’s most acclaimed restaurants, Oliver Hall discovers that Crowe is an exciting example of how career pivots, perseverance, and a love for good food can lead to unexpected and fulfilling places.
From Marine Biology to Michelin-Worthy Plates
For years, Crowe’s future seemed destined for the ocean rather than the kitchen. He was studying a Bachelor of Science in Marine Biology and Ecology at the University of Canterbury, with plans to complete his master’s in Marine Conservation in Australia. Then, COVID hit, closing borders and upending his career path overnight.
“After spending six months doing nothing but working my duty manager job and awkwardly twiddling my thumbs, I was encouraged by some friends to give cooking a go as more than just a hobby,” Crowe explains.
What started as a pandemic pivot quickly turned into something much bigger. He enrolled in Ara’s Diploma in Cookery and started gaining hands-on experience in some of the city’s top restaurants. After a brief stint at Pink Lady, he landed a spot at Earl, where he quickly rose through the ranks.
“I think a big part of my drive came from uncertainty—worrying that I had wasted the last five years of study for nothing,” he says. “So I committed myself fully to this new path, taking every opportunity to learn and apply myself as best I could.”
Food, Family & Finding His Culinary Voice
Unlike many chefs, Crowe didn’t grow up in a food-obsessed household. His childhood meals were simple: fish fingers, pies, bangers and mash. But weekends at his grandmother’s house planted an early love for cooking.
“She’d have me in the kitchen with her every Sunday, helping with the stuffing, the veg, all the little things that went into a proper roast dinner,” he recalls.
One of his most treasured recipes? Her carrot cake. “Every nan has a carrot cake, but hers was special—burnt honey and brown butter cream cheese frosting. Absolute heaven.” In a full-circle moment, Crowe recently recreated it for Earl’s menu, sharing a piece of his personal history with the restaurant’s diners.
Christchurch’s Thriving Queer Hospitality Scene
Having arrived in Christchurch just days before the 2010 earthquake, Crowe has witnessed firsthand the city’s incredible transformation—and its expanding food scene.
“The city is reinventing itself, and each week I spot something new—a bar, a café, a restaurant,” he says. “It’s an exciting place to be as a chef.”
And while Christchurch may not scream ‘queer capital’ on the surface, Crowe says the LGBTQ+ community is thriving within hospitality.
“I didn’t expect it, but hospitality is full of queer people. Even at Earl, more of our staff than not are part of the Rainbow community. It’s great to be in an industry where I can be myself and be surrounded by others who are also part of the community.”
“Pride events happen in bars, restaurants, cafés, clubs—hospitality is at the heart of it all,” he says. “And that’s why I love what I do. Food brings people together, and that’s what hospitality is all about.”
Looking Ahead: Antarctica & Beyond
While Crowe is excelling at Earl, he has some big dreams for the future—including one that brings his marine biology past full circle.
“I keep an eye on positions for chefs at Scott Base in Antarctica,” he says. “Heading down to the South Pole was always high on my bucket list, and with Christchurch being the literal gateway to Antarctica, I’m hopeful that I’ll get to cook on the ice one day.”
Before he’s shin-deep in snow, meet the maker and taste Sam’s most delicious dishes at Earl, 128 Lichfield Street, Christchurch. Earl.co.nz
