International wellness chef is now a gastronomy master

Published in the May 2016 issue

Samantha Gowing, Australia’s leading international spa chef and award-winning clinical nutritionist, has supercharged her foodie credentials with a Master of Gastronomic Tourism from Le Cordon Bleu and Southern Cross University.

Sam Gowing landscape_web

Samantha Gowing

Ms Gowing, who was awarded the degree at the University’s Gold Coast graduation last month, said completing the Le Cordon Bleu Master of Gastronomic Tourism had sharpened her business acumen in running her Byron Bay-based company, Gowings Food Health Wealth (FHW).

FHW creates culinary programs for luxury hotels, spas and health retreats worldwide, and offers dynamic wellness business solutions to food and health entrepreneurs.

“The Masters has given me a lot more confidence and opened up opportunities I didn’t see when I started studying three years ago,” she said.

“I’ve been able to apply every course unit in my business directly, from event planning and management, to gastronomic history and food and wine writing. I’m certainly a much better food writer and restaurant reviewer because of the course.”

Ms Gowing has just returned from the Maldives where she presented workshops on ‘Food Healing and Spa Food’ for guests and a wellness dinner at the Six Senses Laamu resort on the Laamu atoll.

“That’s gastronomic tourism in action,” she said.

Samantha Gowing at graduation (credit Nigel Carboon).

Samantha Gowing at graduation (credit Nigel Carboon).

Last year she presented on future food and healing trends at the 2015 Global Wellness Summit in Mexico City.

“I was on stage after Deepak Chopra. That was a tough act to follow!”

Ms Gowing has been in the food business for more than 30 years. At the age of 24, she became a hotelier and later a chef hat-winning restaurateur at the helm of the family business, the legendary Gowings Grace Darling Hotel in Collingwood, after her father’s death.

“When my father died, I had a yearning for an understanding of the healing benefits of food and its relationship on the body, mind and spirit. I turned my heart and mind to food as medicine and changed my fast-living ways to become a clinical nutritionist, executive chef, keynote speaker and wellness authority,” she said.

Ms Gowing said relocating to Byron Bay in 2008 was a natural progression of her wellness journey.

“When I set up FHW in 2000, there was no template, no predecessor and I had no mentor. My surf spa food programs were taking me around the world but I lacked certain business skills. I had looked at a MBA but it didn’t fit the flavour of what I do. When a friend handed me a flyer promoting SCU’s new Master of Gastronomic Tourism it was a match made in heaven.”

The Le Cordon Bleu Master of Gastronomic Tourism, offered since 2013, combines an academic approach to understanding food and drink with historical, cultural and contemporary contexts, integrated with tourism business management applications.

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  1. Festus C. Agbara says:

    Congratulations Ms Gowing, I am an Alumnus of SCU (MBA 2011) Please i would like to know if your FHW culinary programs for luxury hotels, spas and health retreats business model can be replicated for other Nigerian – West African Market.

    You can contact me through the details below
    Festus Daniel
    Manager Special Projects
    Acti-Tech Ltd
    16 Djibouti Crescent
    Off Adetokunbo Ademola Crescent
    Wuse 2 Abuja
    Tel. +234 9 7803305//7830132
    Mobile: 08033606920