Hailing from Northern Ireland, Steven shares a wee insight into his life as a chef.
The dining experiences at Jacksons on George range from the ground floor public bar and rooftop bar, which will share a similar menu, to the Euro/Oz Bistro George on level one. What unites the food throughout the venue?
Our focus is to make the most of the premium produce we source and not interfere with it too much. We want the produce to shine and not be encumbered by technique for the sake of it. The quality of produce does not change throughout the venue so we spend just as much time sourcing premium beef for Bistro George as we would vegetables for a salad in the Public Bar.
What can we expect from the menu at Bistro George?
A collection of dishes that have been inspired by European bistros, both contemporary and classic, with a touch of Australian influence. We want to take the framework of a classic bistro dish and reimagine it without stripping the soul out of it.
You grew up in Ireland and trained as a chef there – what was that experience like?
I was fortunate enough to work with some brilliant chefs in Ireland and at some well respected and award winning restaurants including The Potted Hen and The Old Schoolhouse Inn. I also did a stage at Simon Rogan’s L’Enclume in England, which at the time had two Michelin stars, so I feel very lucky to have been able to work alongside some highly respected chefs.
What led you to Australia?
I always wanted to travel and experience different cultures and food that you might not always come across in Ireland. Australia’s stunning scenery and weather has also always intrigued me. I was given opportunity to work at the Athlete’s Village at the Gold Coast 2018 Commonwealth Games, which was a fabulous introduction to Australia. Not long after I was offered a job at Icebergs Dining Room and Bar.
What excites you most about taking on this role of Executive Chef at Jackson on George?
I am honoured to be handed the reins to Jacksons on George. I’ve worked with Maurice Terzini for over five years now and he’s been very supportive of my career and ambitions so it’s great to be able to continue working alongside him. I’ve been developing this menu for a long time now so I’m just excited to get into the kitchen, cook for people and provide some memorable dining experiences.