Trained at Ballymaloe at sixteen. Then The River Café, Moro, Petersham Nurseries. He launched Moveable Kitchen — one of London’s first pop-ups — before opening Dock Kitchen with Tom Dixon at Portobello Docks in 2009, aged 24.
Rotorino, Craft London, Palatino and Joy followed. Stevie now runs Pastaio, Town and Motorino. Three cookbooks. A Channel 4 series. A column in the Telegraph. Young Chef of the Year, Observer Food Monthly, 2010. GQ Restaurateur of the Year, 2021.
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.
Send an email