Steve Davidson

Steve Davidson

Greenwich, England. 


I learned to cook professionally and became a qualified chef at Westminster College, London (same as Jamie Oliver.) In 1989 I began as an apprentice Chef at Grosvenor House Hotel, Park Lane – a 5-star hotel and a Michelin starred restaurant. 

I moved to the biggest restaurant in London, Quaglino’s, and I also worked at Michelin starred Roscoff Restaurant in Belfast, Northern Ireland. 

In 1994, I decided to travel to Australia, where I met my wife Julie. I worked as a Sous Chef at Breezes Restaurant in Crown Casino. In 1998 we spent a year in Bermuda, where I worked as Head Chef at Sonesta Beach Resort. 

Since December 1998, we have lived on the beautiful Mornington Peninsula, working at some of the top restaurants, and helping to achieve multiple Chef Hats, firstly at Arthur’s Seat Restaurant in 1999, 2000 and 2001. 

From 2002 to 2007 I was Executive Chef at the Vines of Red Hill restaurant, winning an Age Good Food Guide Chef Hat in 2005, 2006 and 2007, as well as a golden plate winner. 

I also won an Age Good Food Guide Chef Hat in 2008 at Middle Brighton Bath’s Restaurant, but I preferred to come back to the Mornington Peninsula to work, rather than travelling to Melbourne. 

Have you always wanted to be a Chef? 

Yes. My Mum was a terrible cook, so I thought I had to learn, so I enrolled to qualify as a Chef at Westminster College, London. 

How would you define your style? 

Classic cooking, modern approach, using fresh, local ingredients. 

What is your feature flavour these days? 

Love the chicken skins on the menu with scallops and black pudding. 

Obsessive-compulsive about?

Straight lines - neat and tidy, all Chefs are! 

Your greatest culinary influences: 

All the Chefs that I have chosen to work with, and all my training and experiences. 

What do you love about this business? 

The challenge and the immediate gratitude from the clients. 

An ingredient you can’t live without? 

Love sage. 

Most ‘eyebrow-raising’ menu item? 

Using some great saffron from Squirrel Gully. 

Signature dish: 

Tea smoked salmon, caviar and vanilla gel.


Piers Restaurant @ Portsea Village Resort

Piers Restaurant @ Portsea Village Resort

Enjoy cocktails and fine fare surrounded by lush gardens across from the tranquil shores of Port Phillip Bay, at Piers Restaurant @ Portsea Village Resort on Point Nepean Road. Nestled inside the resort, this stylish restaurant delivers white clothed tables, dark wood furniture and racks brimming with wines from around the region, to complement a Modern Australian menu created by Chef Steve Davidson. Enjoy a lazy day by the pool, then head indoors for a pre-dinner cocktail, before embarking on a taste adventure with starters like Tasmanian oysters, finger limes and pepper, or crispy goats’ cheese, tomato sugo and young leaves. For the main affair, be enticed by chicken breast, Savoy cabbage and pumpkin gnocchi, or flathead fillets, pangrattato, Chardonnay poached leeks and zucchini flower.

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