Stephen brings an amazing depth of skill and knowledge to his role at the head of Robata’s kitchen having previously manned the Parrilla at Argentinian steakhouse San Telmo for 8 years.
Before joining the team at San Telmo in 2015, Stephen worked under Zeb Gilbert (Wasabi Noosa) at Thomas Corner instilling the ethos of cooking simply and with respect for the ingredient while understanding what it takes to keep a restaurant running smoothly and to provide supreme customer service.
“We couldn’t be more excited for what Stephen is about to bring to the Melbourne restaurant scene” says co-owner and Creative Director Renee Mcconnell. “He has mastered the art of a charcoal grilling at San Telmo and I know he will rise to the challenge and do something really amazing at Robata”
In addition to his education and experience, Stephen has partnered with Yume food, an Australian not for profit dedicated to help reduce food waste. Stephen also reached a milestone in his career in 2018 when San Telmo received its first Hat from The Age Good Food Guide.
No stranger to charcoal grilling, Stephen is taking inspiration from his travels and experiences in Japan and combining them with his extensive knowledge of cooking over fire to create Robata’s menu.
Why the move from Argentinian cuisine to Japanese?
I’ve always been fascinated with Japan and the food. Every time I’ve visited I’ve experienced so many new things and always return home inspired and eager to cook.
This is also a really exciting opportunity for the group, to still be focusing on what we do best which is charcoal grilling but taking inspiration from a different country.
Japanese food has always had a strong presence amongst Melbourne’s dining scene, why do you think that is?
First and foremost, it’s delicious. The variety of Japanese cuisine is one of it’s biggest strengths and it’s focus on freshness too.
What dish can you recommend to first time diners at Robata?
Definitely the skewers (yakitori), my favourite is the chicken thigh (momo) but I always recommend selecting a few to taste and compare.
Throughout your travels in Japan, was there a dish or a menu that influenced your menu here at Robata?
The Yakitori, there was so many places and types to try. Yakitori Imai in Harajuku was hands down my favourite spot. The Chef makes a calculated decision on how much or little to season the skewer, based on what you’re drinking which means every single skewer is perfect.
Describe your culinary philosophy in 5 words.
Keep it simple and delicious.
What is your greatest food inspiration?
The grill, it’s been such a big part of my career and is still front and center even in this new chapter.
If you could snap your fingers and go to any restaurant in the world, just for one meal, where would you go?
Bar Nestor in San Sebastian. It’s a local institution. A txuleta is the Basque cut of beef they serve (it’s one of the only things they serve there) which is a giant sirloin on the bone. Cooked over charcoal and served with salt. Perfect.
What three things would you take to a desert island?
A BBQ, a book, and my two cats. That’s 4 things though!