Jack was born in Cornwall and is the middle son of Rick and Jill Stein‘s three boys. His passion for food was instilled in him at an early age, influenced by family holidays exploring different cuisines of the world: Australia, India, Thailand and Singapore to name a few.
Starting as a kitchen porter during the school holidays in The Seafood Restaurant in Padstow before moving to front of house, the hospitality industry remained a huge part of Jack’s life. He continued to work at the restaurant alongside completing a BSc in Psychology and an MA in Ancient History at Cardiff University.
After studying he returned to The Seafood Restaurant as commis chef before taking the position of sous chef at Rick Stein’s Café two years later.
Following this, Jack began to explore his love of travel and world food. He went to Paris to stage at La Régalade, travelled to
Australia for an extended stay at Tetsuya’s in Sydney, and then staged at Michel Bras the 3 Michelin starred restaurant in Aubrac before going on to explore the Far East and Japan.
Upon his return 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 led the installation and introduction of a development kitchen for the business, where new recipes and ingredients are tested.
2010 saw the first of Jack’s appearances on TV in Rick Stein’s BBC Christmas special, quickly followed by more including Saturday Kitchen with Theo Randell and Spring Kitchen with Tom Kerridge in 2014. Most recently, Jack has filmed a BBC show with Rick Stein in Byzantium.
Jack has been invited to various events to showcase his cooking skills including the BBC Good Food Show, local and national food and drink festivals, as well as appearing as a guest judge for The Roux Scholarship.
In 2013 Jack was promoted to the role of executive chef, overseeing the company’s nine restaurants, pub, cookery school and its brigade of over 100 chefs. Alongside this, Jack has contributed to various publications including, Flavour Magazine, Food Lover and Cornwall Living.
When in the kitchen, Jack likes to bring the world cuisine he has sampled on his travels to his family‘s restaurants using the knowledge he has gained to adapt local ingredients into dishes that reflect the culture of the places he has been. He believes that the gap between the keen home cook and the professional chef is narrowing all the time and delights in showcasing the best British produce with a world food flavour.