The Seafood Restaurant in Padstow has promoted Jack Stein to the role of executive chef, overseeing the company’s five restaurants, pub, cookery school and its brigade of 117 chefs.
Middle son of Rick and Jill Stein, Jack, began his career in the hospitality industry as a kitchen porter during the school holidays in The Seafood Restaurant kitchen. At 16 he moved to front of house where he remained throughout his education.
Following his BSc degree in Psychology, Jack Stein has spent the last ten years working his way through the ranks of the kitchen combining it with stages across the world including La Régalade in Paris and Tetsuya’s in Sydney as well as exploring the Far East and Japan.
Rick Stein said: “It’s great that Jack has dedicated himself since leaving university to becoming not just a good chef but a good manager even spending time in the accounts department. It’s so important these days for a chef to be a good financial controller as well as having a certain flair for PR too, like his dad!”
Jack succeeds David Sharland, who was recruited to the role of executive chef in 2006 and has now been promoted to operations director for the company.