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Watch as three of New Zealand's best young chefs battle it out in the kitchen for a chance to be crowned as Beef + Lamb New Zealand’s very first Young Ambassador Chef. The final chef to cook, Sam Heaven, boldly combines Nordic inspiration with the very best in local produce. Currently working at the Park Hyatt Hotel, Sam believes ""top become the best, you’ve got to have your own style and your own way of doing things, it’s all about developing your personality on a plate.” Sam Heaven, Park Hyatt Hotel. Growing up in the Hawke’s Bay Sam was surrounded by good produce. His father runs a bakery that was started by his grandfather. The food Sam cooks now is all about pushing the boundaries and with a minimalistic approach taking inspiration from Nordic food but using native New Zealand produce Sam entered the competition as he wants to achieve a better understanding of the farm-to-table journey of beef and lamb and what he can do as a chef to promote that more in the kitchen. “I am so excited to get this opportunity to represent Beef + Lamb New Zealand and to be mentored by some great chefs."" Follow along as he battles it out in a high pressure 90 minute cook-off, while current Beef + Lamb Ambassador Chefs Tejas Nikam, Phil Clark, Norka Mella Munoz and Jack Crosti judge his skills to see which of the three finalists will be crowned winner.