Jack Stein

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 is currently head of development for the company, leading the installation and introduction of a development kitchen for the business, where new recipes and ingredients will be tested.

Most recently, as part of a development exercise for his new kitchen, Jack completed a stage in France at Maison Bras in Aubrac, where he worked with their brigade to learn new skills and techniques as stimulation for new dishes for the businesses.

Visit the main demo stage at 11am on Saturday 7th September and watch Jack demonstrate two dishes from the famous Seafood Restaurant. Make a donation to the RNLI and you will be the lucky person that gets to indulge in his dishes!