FOR any business in the tourism sector food and drink have a central role. Luckily, I love working with ingredients, meeting local producers, and creating new dishes.
I know that part of the restaurant’s success is that we understand emerging trends, changing consumer needs and what’s in vogue for the traveller seeking an authentic culinary experience. I’ll be telling my story at The Taste of Tourism Summit. The 2023 programme will explore the relationship between food and culture, the concept of food heritage and how to create a foodie destination.
Currently, I’m the chef director across the Rick Stein restaurants. Born in Cornwall, I am the middle son of Rick and Jill Stein, and I have always loved the hospitality world, in particular the kitchen and food-side of things. This passion was apparent from a very young age.
I kicked off my career working as a kitchen porter during the school holidays, and at 16 I tried my hand at front of house, working as a waiter throughout the remainder of my professional education. I studied at Cardiff University, completing a BSC in psychology before going on to do a masters in ancient history.
However, my heart was set on cooking, and I re-entered the family business as a commis chef at The Seafood Restaurant upon graduating, before becoming sous chef at Rick Stein’s Café.
I have also worked as a chef at restaurants across the world, including La Régalade in Paris, before embarking on extensive travels to Australia, the Far East and Japan, via a stint in the kitchen at Tetsuya’s, Sydney.
People know me best for a love of fresh, simple seafood, and I see many similarities between Cornwall and Northern Ireland. I am looking forward to returning to Northern Ireland and I love talking to other chefs from the region about the shared food heritage.
I am lucky enough to work with great local seafood, exceptional dairy products and a wide range of artisan producers. At this year’s Summit, I have created a menu showcasing great produce which ensures that the dinner is not only unique but seasonable and sustainable as well. It will be good to share my story at the Summit and give an insight into my life and the culinary adventures I have been on.
In short, it's all about the camaraderie in the workplace. I enjoy working with other chefs and I cannot wait to check out the top kitchens and quality ingredients that Northern Ireland is famous for. This is an industry that offers so much opportunity.
There are many diverse roles in the tourism and hospitality sector that present opportunities to travel, learn new skills and meet new people. How many people can say that they work in an industry where they learn something new every day?
After a four-year break, the Northern Ireland Hotels Federation's (NIHF) The Taste of Tourism Summit returns on Tuesday February 28 in the Culloden Estate and Spa. For more details log on to tasteoftourism.com.
:: Jack Stein is pro chef and chef director across the Rick Stein restaurants
