Sam Ashton Booth STEM

Head Chef, Stem Restaurant

Sam has been cooking since he was 13, and attended Worcestershire Catering College where he achieved an NVQ 2 and 3 in Catering and Hospitality. He then went on to work at The Orrery as Commis, and worked his way up to Chef de Partie. From the ages of 18 to 21, he worked at Gidleigh Park, beginning as Chef de Partie and working up to Junior Sous Chef. He then moved back to London and worked at Restaurant Story, from Senior Chef de Partie until he was made Head Chef in 2016 at the age of 27. He has also staged at Restaurant Gordon Ramsay, Per Se, Restaurant Franzen, Marcus Wareing and Alain Ducasse at The Dorchester. Through these myriad of influences he has developed an approach to cooking that is natural, simple, elegant and refined. He loves to work with vegetables, and it is really important for him to use local seasonal produce. Sam is fanatic with his approach to waste, and likes to find lots of different ways to turn waste products into new ingredients. He opened Stem in April 2018 and it is filled with his handmade pickles, oils and vinegars.

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