Founder & Culinary Director, Mabe Hospitality Group
Portsmouth Private Chefs | Portsmouth Catering | Portsmouth Culinary Association
Private Chef | Culinary Creative | Hospitality Professional

Samuel Mabe is the visionary behind Mabe Hospitality Group, a collective uniting Portsmouth Private Chefs, Portsmouth Catering, and the Portsmouth Culinary Association (PCA) — each dedicated to raising the standard of food, service, and chef development across the South Coast.

With over a decade of hands-on experience in professional kitchens, Samuel blends classical training, creative flair, and leadership to bring restaurant-quality dining and culinary education into homes, venues, and professional kitchens alike. A graduate of South Downs College with a Level 3 Diploma in Professional Cookery, his foundations in classical cuisine were built under the mentorship of celebrated chefs such as Alex Aitken (The Jetty, Christchurch) and Sarah King, whose global culinary influence spans New York, Dubai, and London.

From the intensity of fine dining and Michelin-recommended kitchens to the community-driven pace of high-end gastropubs, Samuel’s career has been marked by adaptability, integrity, and a passion for growth. He has led brigades, designed bespoke menus, managed large-scale catering operations, and crafted unforgettable dining experiences for private clients, estates, and corporate guests.

As Founder & Culinary Director, Samuel’s vision extends beyond the plate. Through Mabe Hospitality Group, he champions sustainability, education, and the empowerment of young chefs. The Portsmouth Culinary Association (PCA) — his initiative to nurture and connect the region’s culinary community — reflects his belief that great food and great people are the foundation of a thriving industry.

Whether mentoring apprentices, curating menus for exclusive dining experiences, or consulting on hospitality ventures, Samuel approaches every project with the same philosophy: honesty, craftsmanship, and care.

“Food is more than flavour — it’s a craft, a culture, and a conversation. My mission is to celebrate the South Coast’s culinary talent while helping shape its future.” – Samuel Mabe