Jack Stein

Now a Chef Director at The Seafood Restaurant, Jack Stein started his career in the hospitality industry as a kitchen porter during school holidays. The Seafood Restaurant is a family run business and by the age of sixteen he had already moved to front of house where he remained throughout his education. He graduated from Cardiff University with a BSc in Psychology and an MA in Ancient History. Following the completion of his masters in 2003 he returned to The Seafood Restaurant as commis chef for two years before filling the position of sous chef at Rick Stein's Café for another year.

Jack went on to stage at La Régalade which opened a new found passion for travelling so decided to travel the world finding a variety of stage work. This exploration involved him going to Australia for an extended stay at Tetsuya's in Sydney and then the Far East and Japan. After returning to his hometown, he stepped back into his role as sous chef at The Seafood Restaurant before taking on the big position of Executive Development Chef across the whole company. Since this Jack has gone on to share his expertise at Rick Stein's Cookery School where students can cook alongside him in a Cook with Jack Stein course. He then went on to explore the cuisine of west coast Australia for Jack Stein Down Under which involved him cooking up dishes with produce he discovered along the way. The show was then aired on UKTV Good Food in August 2017.

Jack has a huge presence across television, recently filming the second series of Born to Cook and then a series with his brother called Wine, Dine & Stein which was filmed in the Western Cape region of South Africa. Alongside his television activity he also recently produced a debut novel in 2018 called Jack Stein's World on a Plate. He fascinates audiences with his stories from travelling the world and exploring different cultures of food. Whether he's delivering demonstrations, judging food or discussing the art to food and his personal experiences, you can be guaranteed a memorable event full of world class cuisine.