Jack Stein

Jack Stein 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 position 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.

Returning to Padstow, he re-entered The Seafood Restaurant as sous chef before moving onto a tournant role across the whole company. As head of development for the company, Jack lead the installation and introduction of a development kitchen for the business, where new recipes and ingredients are tested. In 2013 Jack was promoted to the role of executive chef, overseeing the company’s five restaurants, pub, cookery school and its brigade of 117 chefs.