Jack Stein, The Seafood Restaurant
Jack was born in Cornwall and is the middle son of three boys. He began his career in the hospitality industry as a kitchen porter during school holidays in The Seafood Restaurant kitchen. At 16 he moved to front of house where he remained throughout his education. Jack completed a BSc in Psychology and an MA in Ancient History at Cardiff University.
Upon completing his masters in 2003, he then returned to The Seafood Restaurant as commis chef then after two years, took up the postion of sous chef at Rick Stein’s Café for another year.
Following this, Jack then went on to Paris to stage at La Régalade, which ignited a passion for travel and a period of stage work all over the world. During this time, Jack travelled to Australia for an extended stay at Tetsuya’s in Sydney, before exploring the Far East and Japan.
Upon his return to Padstow, he re-entered The Seafood Restaurant as sous chef before moving on to a tournant role across the whole company. He has recently been promoted to role of Chef Director, as well as opening his own cookery school, ‘Cook with Jack Stein’, allowing students to cook alongside Jack where they can engage with some of his latest recipes. He also returned to Australia, on the West Coast, to film ‘Jack Stein Downunder: Born to Cook’ where he explores the cuisine of the region, cooking up dishes with produce he discovers along the way. It airs on UKTV Good Food in August 2017.
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