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Now that the dust has settled on the BIG news in Perth that Stephen Clarke has taken on the reigns as Executive Chef, we thought that we would ask him some Q’s so that our QTies can get to know the man, the legend and all round nice guy that is now leading the gifted team at QT Perth.
Where did your journey of becoming a chef begin?
The Shakespeare Hotel in my hometown of Bedford, I started washing dishes whilst at school and I instantly fell in love with the kitchen environment. I had never tasted food like it, on my first shift the chef gave me a slice of roasted sirloin with the most sensational glazed fat on it, a flavour I hadn’t tasted before in my 16 years, BOOM I was hooked. I grew up with lovely healthy food cooked by my Mum which would always contain vegetables and potatoes grown by both of my parents, but never fat. I still dream about that sirloin, sensational.
You have had such a distinguished career to date, tell us a bit about it.
I have been so blessed to have loved being a chef, I have never seen being a chef as a job.
With the support from my family, we have achieved some amazing goals, all of them could not have been possible without an outstanding team and the love we have at home.
What made you choose QT Perth as your next step?
I fell in love with QT the minute I walked in the door 4 years ago, with such a fantastic reputation and fashionable edge who wouldn’t want to, did I mention the friendly staff.
What is your favourite dish on each of the menus at QT Perth?
Santini Bar & Grill – Our Berkshire pork dish is simply delicious.
Rooftop at QT Our Rose Mallee slow cooked brisket, is literally mouth-watering.
QT Cafe – It is hard to pick a favourite as the menu changes daily so I would say, any of our pasta dishes.
Room Service by QT – Our ‘Not So Club’ sandwich, you can’t go wrong with this one.
What do you think makes the WA food scene stand out?
Our West Australian food scene stands out because of our passionate farmers, producers and fisherman. We are blessed with not only a huge coast with an abundance of beautiful ingredients, but some of the most treasured paddocks in Australia filled with such diverse ingredients just waiting to trigger the imagination of us cooks.
With so much passion from our suppliers, how could we not standout?
What is your go-to dish when you cook at home?
My go-to dish at home is a local fresh fish, pommes puree a light citrus dressing and greens, always in the good books with Mrs Clarke (when I pull it off).
Name three people past or present that you would love to cook for?
Prince Phillip (again)
Lord Leicester (again)
What are you looking forward to most about working at QT Perth?
Being part of a successful team, mentoring staff members, and serving the best food we can in an environment of creativity and happiness.
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