Born: Plymouth, England
History: My work has taken me to
many Michelin starred restaurants in Europe
where I learnt my trade to be a chef. I got my big break at the Chewton Glen
Country House Hotel in Hampshire. It was in the top twenty country house hotels
in the world and I was the senior sous chef there for two years with a brigade
of twenty chefs covering a Michelin starred restaurant, functions, afternoon
tea, breakfast and 24 hour room service. From there I moved to Germany and worked at one of the best
restaurants in Germany
for nearly three years where I progressed to head chef and also met my wife to
be.
We moved back to
the UK and worked at some of
England’s
best country house hotels and restaurants. I then went to Ireland and was head chef at Peacock Alley in St
Stephens Green, Dublin,
a Michelin starred restaurant. This is where we met our future partner for our
own restaurant. We went to London
and opened 179 Shaftesbury Avenue
just before 9/11 happened. It was a very modern restaurant and bar (the cool
place to be in the west end).
My wife and I
then decided we had the skills to run our own successful business and we opened
The Berkeley Square restaurant to critical acclaim. After I underwent a major
operation we decided on a sea change and came to Perth. We now work at Bluewaters in
Cottesloe, the iconic beach
of Perth. This is a
beachside brasserie using only the best local fresh ingredients.
Have you
always wanted to be a Chef?
I wanted to be a chef from about the age of eight years old. My grandmother was
a chef and was a big influence on me as she lived with us after my grandfather
passed away. I always used to watch and help her cook for the family while my
parents were working. Unfortunately she never got to see my success in London and my TV shows
and books.
How
would you define your style?
Light, modern, fresh and simple.
Obsessive
compulsive about?
Fresh, good produce and surfing.
Your
greatest culinary inspirations?
My greatest inspiration comes from good produce and my influences comes form
all the people I have worked with.
Most “eyebrow
raising” menu item?
Seared scallops with sauerkraut, cauliflower cream, filo pastry and red wine
reduction.
Signature
dish:
I have a few, but Crab risotto with roma tomato sorbet, herb tuille, basil
crisp and frozen olive oil
Cuisine: Modern Australian
Price: Average Price For Entree & Main - $45
Address: 110 Marine Pde Cottesloe WA
It’s not every day that you can feast on spectacular ocean sunsets and dishes cooked by a Michelin star awarded chef – unless, like many in Cottlesloe, you’re a Bluewaters regular. This beachfront café/restaurant has the location and credentials to be a ritzy fine diner, but it isn’t – and that’s what people love about it. With indoor and outdoor seating and its lovely laidback vibe, Bluewaters is a magnet for everyone from post-beach breakfasters to sunset gazers sipping bubbles before dinner. Chef Steven Black is renowned for his love of fresh produce, so seasonal surprises – local seafood in particular – are a constant feature of the ever-changing menu. Bluewaters’ Chinese style half duckling with orange, cinnamon and star anise sauce is just one seasonal highlight.
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