How I Got Here: Jack Stein
Why hospitality?
My parents had a huge impact - knowing that my parents were going out to work each day, I was interested in what they were doing and wanted to be a part of it – they’ve inspired me and my two brothers to be involved in the business.
Tell us something you wish you had been told at the start of your career?
Always admit your mistakes, because you can fix them a lot quicker than trying to cover your tracks!
What’s your favourite restaurant or group of restaurants (besides your own)?
Quo Vadis in Soho, because I love Jeremy Lee, I love Soho, and it’s a really fun place to eat.
What motivates you?
My children, as I want them to love food as much as I do.
What time do you wake up?
6am.
Coffee or tea?
Coffee.
How often do you check your email?
Not very often!
How do you let off steam?
Surfing.
Do you prefer a night on the tiles or a night on the sofa?
Sofa.
What’s your signature dish to cook at home?
Got to be a good roast dinner.
Typical Sunday?
Full English for breakfast, followed by a roast dinner.
Favourite holiday destination?
Indonesia.
What are you currently reading?
The Man in the High Castle by Philip K Dick.
What boxset are you currently watching?
Married at First Sight Australia.
What keeps you up at night?
Worrying about friends’ restaurants which are struggling, especially new restaurants which have just opened and don’t have the longevity or support that more established hospitality businesses have – it’s tough out there at the moment.
Which colleague, mentor or employer has had the biggest influence on your approach to the hospitality business?
My parents – they taught me that ultimately, it’s about having a good meal, in a nice environment, with good people around you.
What's been your best business decision?
Having accommodation alongside the restaurants.
And the worst?
Probably not having more accommodation with all of our businesses.
What piece of advice would you give to those looking to climb the rungs in the business?
Own your mistakes, and learn from them.
If you could change one thing about the hospitality industry today, what would it be?
For those outside of the industry to stop labelling people who work in hospitality as unskilled workers – it is my biggest annoyance and completely untrue.
Bio
Jack was born in Cornwall and is the middle son of Rick and Jill Stein. His love for the hospitality industry was apparent from a young age, with Jack kicking off his career working as a kitchen porter during the school holidays. He studied at Cardiff University, completing a BSC in Psychology before going on to do a Masters in Ancient History. However, his heart was set on cooking and upon graduating he re-entered the family business as a commis chef at The Seafood Restaurant before becoming sous chef at Rick Stein’s Café. Jack has since worked as a chef at restaurants across the world, including La Régalade in Paris, before extensive travels to Australia, the Far East and Japan, via a stint in the kitchen at Tetsuya’s, Sydney, before returning as chef director at Rick Stein Restaurants in 2017.
