Chef Profile: Steven Doherty
Aged 18, Steven Doherty began as an apprentice at the Savoy.
He then moved to Le Gavroche as a Commis Chef and gradually worked his up to the role of Chef de Partie followed by a two year stage to the Alain Chapel’s restaurant in France before returning to become a Sous Chef for Albert Roux’s.
Le Gavroche went on to gain three Michelin stars making Steven the first ever British head chef at a three Michelin-starred establishment.
Over the next five years Steven and Le Gavroche went on to win every major European food accolade going and Steven went on to become part of Albert Roux’s consultancy team which later opened The Grand Hotel in Amsterdam where Steven was Executive Chef.
A change of scenery beckoned Steven and he and wife Marjorie moved to the Lake District to run firstly the Brown Horse in Winster and later The Punch Bowl at Crosthwaite to high acclaim and plaudits came in from all quarters after which Steven then took up the consultancy of well known retailer Lakeland’s new café areas at their key stores across the UK.
He is a judge of Gordon Ramsay’s scholarship and on the committee of Slow Food and Academy of Culinary Arts.
Filed under: Chef Profiles, UK | Tagged: Academy of Culinary Arts, Albert Roux, Chef, Gordon Ramsay, Le Gavroche, Michelin, Slow Food, Steven Doherty