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Head Chef Steve Smith

Awarded a Michelin star at 24, Steve Smith's culinary pedigree couldn't be better. With experience working with Jean-Christophe Novelli and at two Michelin star restaurant Heathcotes with Paul Heathcote, Steve Smith has developed a cooking style described as 'full-on rarefied dining' by the Good Food Guide.

Producing exquisitely precise dishes that add an edge to island produce, Steve Smith's signature is to give traditional ingredients a tantalising twist. Look out for some startling but delicious flavour combinations from lobster and white chocolate to teaming scallops with apple and truffle.

Most likely to say?
'How long?!'

Sum up your cooking in 3 words
Beautiful, flavourful, precise

Favourite flavour?

Favourite smell?

Guilty pleasure?
Vanilla ice cream

Which local products are you most excited about working with?
Ormers... when they're available

Favourite cooking technique?
To be honest, I like all of them 

Who would you love to cook for?
Any of the Chelsea team that won the Champions' League

Favourite food memory?
My first trip to El Celler de Can Roca in Girona

Favourite dish on the menu?
The Grapefruit and Basil Mojito

The chef you'd most like to share a kitchen with?
Joshua Skenes (Executive Chef and Co-Owner of two-Michelin-star Saison in San Francisco)

Complete this sentence. 'Not many people know that I... 
...suffer from vertigo.

Bohemia Restaurant in finest dining section

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