The Seafood Restaurant in Padstow in Cornwall 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.
Jack Stein is the middle son of Rick and Jill Stein, who founded the business. He began his career 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 has spent the past 10 years working his way through the ranks of the kitchen, as well as undertaking stages across the world including La Régalade in Paris and Tetsuya's in Sydney.
He moves from a tournant role across The Seafood Restaurant business where he was head of development, leading the installation and introduction of a development kitchen for the business where new recipes and ingredients are tested.
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 Stein 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.