Jack was born in Cornwall and is the middle son of three boys. He began his career in the hospitality industry as a kitchen porter during school holidays, in The Seafood Restaurant kitchen. At 16 he moved to front of house, where he remained throughout his education. Jack completed a BSc in Psychology and an MA in Ancient History at Cardiff University. Upon completing his masters in 2003, he then returned to The Seafood Restaurant as commis chef then, after two years, took up the postion of sous chef at Rick Steins Cafe for another year. Following this, Jack went on to Paris to stage at La Re galade, which ignited a passion for travel and a period of stage work all over the world. During this time, Jack travelled to Australia for an extended stay at Tetsuyas in Sydney, before exploring the Far East and Japan. Upon his return to Padstow, he re-entered The Seafood Restaurant as sous chef before moving on to a tournant role across the whole company. He is currently head of development for the company, leading the installation and introduction of a development kitchen for the business, where new recipes and ingredients will be tested.
My connection with seafood
Being born into a family who run a seafood restaurant meant that I was exposed to seafood from a very early age. Some of my first memories are at the feet of various chefs whilst they filleted fish in the restaurant. I do not doubt that I was mostly getting in the way, but it greatly influenced my decision to become a chef. I have always lived by the sea and I always will, it means the world to me.
Why sustainability is important to me
I believe that having knowledge of sustainability issues ensures a good relationship with your supplier and product. These issues affect us all in our daily lives and the more you know, the better you can inform your own decisions and pass that information to others. Part of being a chef is training the next generation and sustainability is at the forefront of what modern chefs should be learning.