It hasn’t taken Stefan Elliot long to make an impact. He joined The Star & Garter in 2019, returning to the UK after many years working in Spain. Born and raised in Devon, Stefan went straight into catering from school. He’d always imagined himself as a Chef, and his opportunity came when he was working at a farmers market at just 16. “A Welsh Chef asked me to man his bread stall whilst he did a demo. To both our astonishment, I sold out of his bread by the time he came back. He was so impressed, he invited me to learn in his restaurant in the town of Llangollen, North Wales. I took it”.

He started his career at the young age of 14, working at  Mrs Kirkham’s Farm in the school holidays, he soon found his love for artisan ingredients, and enjoyed nothing more than tasting local food at the farmers market. Working alongside Michelin-starred Chef, Warrick Dodds of Northcote Manor, he then moved to Madrid working under the watchful eye of Sergi Arola. In Marbella, Stefan spent time in a restaurant whose owner was close friends of the late Paul Bocuse, working with quality local produce from wild fish to Caviar from the region, and home-grown vegetables. Having spent eight years in Spain, Stefan remains in love with the social eating culture, and using local produce.

Before Cheffing, Stefan considered becoming a pilot, or perhaps, like many youngsters, a rockstar. Although both ideas were quickly quashed when he admitted to himself he was scared of flying, and couldn’t sing. 

Stefan enjoys creating a specials board full of exceptional dishes every day, and is excited to be with a business with the same ethics as his own, using the best ingredients and always serving the good stuff.  When he’s not at home cooking for the family, you’ll find Stefan taking his two dogs out for a walk, or watching his team, Coventry, “play”.