Chef, restaurateur,
consultant.
London chef behind Pastaio, Town and Motorino. Three restaurants, three voices — all rooted in produce, instinct and a belief that great cooking doesn't need to explain itself.
Photo: Charlie McKay
Trained at Ballymaloe at sixteen, then honed at The River Café, Moro and Petersham Nurseries. An early pioneer of the pop-up restaurant movement, he launched Moveable Kitchen before opening Dock Kitchen at just 24 — a pop-up that became a permanent restaurant and a long-running collaboration with designer Tom Dixon at his Portobello Docks showroom. Four stars from Fay Maschler, five from AA Gill.
Named Young Chef of the Year by the Observer Food Monthly in 2010. Three cookbooks. A Channel 4 series. A weekly column in the Telegraph. Previous restaurants include Rotorino, Craft London, Palatino and Joy — a run of critically acclaimed openings across fifteen years.
The cooking has always been the same: direct, seasonal, full of flavour, and completely free of fuss.
Each restaurant is different. Each one does exactly what it says on the tin — and does it very well.
Fresh pasta done simply, done brilliantly. Off Carnaby Street since 2017 — the restaurant that made handmade pasta an everyday pleasure rather than a special occasion. "Pretty near perfect" — The Guardian.
Visit Pastaio
Regenerative farming, British produce and joyful, ingredient-first cooking — on Drury Lane.
A modern London-Italian with 150 covers in Fitzrovia. In partnership with Michelin-starred chef Luke Ahearne — joyful, produce-led cooking with a serious bar to match.
Visit MotorinoStevie takes on a small number of private engagements and consultancy projects each year. If you have something in mind, get in touch.
On occasion, Stevie cooks privately. Intimate dinners for people who care about food — at your home or a venue of your choosing. Menus are seasonal, personal and built around the table.
Drawing on two decades of opening and running London restaurants, Stevie works with food businesses, hospitality brands and restaurateurs looking to sharpen their offer.
Three books, a national television series, and years of weekly food writing.
His debut cookbook, shortlisted for the André Simon Award and the Guild of Food Writers Award. A collection of recipes from travels across the globe, published by Quadrille in 2010.
Quadrille, 2010Recipes and stories from the celebrated Portobello restaurant that put Stevie on the map. Published by Quadrille in 2012.
Quadrille, 2012A Channel 4 and More4 series co-presented with food writer Emma Grazette, exploring spices and their origins around the world. Accompanied by a companion cookbook.
Channel 4 / More4, 2012The companion cookbook to the Channel 4 series, co-written with Emma Grazette. The simple way to make food exciting.
Quadrille, 2012A weekly food column in the Daily Telegraph's Weekend section — recipes, ideas and opinions from a working chef's perspective.
The Daily TelegraphNamed Young Chef of the Year by Observer Food Monthly in 2010, and GQ Restaurateur of the Year in 2021.
2010 & 2021For private dining enquiries, consultancy projects or anything else, get in touch directly.
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