Steve started cooking professionally in luxurious country house hotels at 16 years old. After working for a number of fine dining establishments Steve moved to Horsham in 2008 and joined the brigade at the 5 star South Lodge Hotel. Starting of as a Chef de Partie in the pass restaurant with Matt Gillan he moved his way up through the ranks before becoming Head Chef of the Camellia restaurant at just 25 years old. In this time he won Sussex Young Chef of the year in 2010 and more recently was crowned the winner of ‘MasterChef: The Professional’s’ in 2013.
Double Michelin starred chef Michel Roux Jr. Said after eating Steven’s menu;
“His food is lovely. He makes food that is great to eat, expertly cooked, presented with a certain elegance, clean lines, and it works – fault-free.”
Steve’s food is simple, modest and refined he focuses on getting the most out the ingredients he uses. Since winning MasterChef Steve and his business partner Josh have set up their own food experience company etch food.
Etch is a company set up to imprint, define and impress. The boys offer a variety of cooking experiences from simple cookery master classes to dinner for up to 2000 people.
Working as brand ambassadors for Flint & Flame Knives, Bauknecht Appliances and Intotto Kitchens they are launching a chefs table in Billingshurst in Spring 2015 allowing interactive dining for up to 6 guests.