Steven Snook

The Climb

Precision, pace and control of detail shaped Steven Snook’s early kitchen discipline at Restaurant Gordon Ramsay in London, where he worked as Sous Chef. That same exacting rhythm carried to New York at Maze by Gordon Ramsay, where he served as chef and applied the same standards in a different market with a different tempo. In Sonoma County, California, from 2012, the brief widened at Restaurant at Kenwood Inn and Spa, where Snook became Executive Chef and the work asked for technical command alongside a clearer reading of place. Since 2021, dual executive-chef roles have defined the scale of Snook’s present work: Varsity in Australia and One Harbour Road, Grand Hyatt Hong Kong. The pairing points to range and endurance in equal measure, with the same kitchen judgment moving across teams, formats and expectations.

Today

Read plainly, that is the job description of kitchen oversight at full stretch. Tools, timing and staffing sit behind the plate, and his remit sits across all three.

Signature

Potlatch Cured Wild King Salmon is among Steven Snook’s signature dishes, and it points to an ingredient-led approach that favors clarity over decoration. The dish name signals directness: the fish remains the focus, with the work shaped to support its natural character rather than cover it. That is restraint used as method.

In Their Words “I want the beautiful flavors of the Pacific Northwest ingredients to shine through.”

Recognition

The clearest marker attached to Steven Snook is the stated intent behind the food: “I want the beautiful flavors of the Pacific Northwest ingredients to shine through.” That line reads as a working principle rather than a slogan. It places ingredient clarity ahead of excess, and it leaves the craft where it belongs: on the plate, not around it.