Steve West

Steve West is a second-generation chef starting out and gained experience in London, at the Intercontinental, London as an Apprentice Chef in 1978 as well as being trained at Westminster School of Hotel and Catering. Moving onto Leith’s in the heart of Kensington, Steve had the incredible opportunity to travel to Bangkok, Thailand with Prue Leith to be part of British English Food Promotion at “The Royal Orchid Sheraton" where I was part of a team in an English Food Promotion at this prestigious Hotel working alongside many of the local and great chefs there.

After a time to the 'Le Crocodile Restaurant, moved to Derbyshire to the Riber Hall, and then moved back to London to carry on at Langan's City Brasserie, 'Baileys' Hotel' Kensington gaining many reviews and accolades including Rosettes.

Beach Blanket Babylon working with great Italian chefs and build a repertoire of Italian Cuisine.

After gaining more academic qualifications in Food Safety, other opportunities arose in the guise of a consultant with NsF-CMi, International Food Safety organisation to deliver SFFB coaching to small businesses in the UK and also with the NsF-CMi, delivering Coaching and consulting to Marston’s, Scottish and Newcastle from Business start-up, marketing, budgeting and food safety to support businesses with specialist activities.

One of the proudest achievements, include going to University for a Diploma in teacher training. Moving to Derby College, teaching became a brand-new passion and taught Professional Cookery on many levels, including Foundation Degree in Hospitality in collaboration with Buxton University.

I know you can make this happen and that is the key, ‘you can make it happen’.

Firmly believing, with the utmost verve and strong conviction that the Hospitality Industry is the ultimate roller coaster ride of a career anyone can embark on and is one of the hardest careers anyone can follow yet can have its greatest rewards