Stephen Seckold's Profile

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It was the pace and creativity that got Stephen Seckold hooked on being a chef and prompted him to start his apprenticeship at 15 years old at Bluewater Brasserie, close to home in Nambucca Heads.

Seckold completed his training and then went on to become Commis Chef at Sydney dining institution Jonah's, in Whale Beach. This was the first hatted restaurant Seckold worked it and under the guidance of Richard Millar, he learnt the importance of working closely with suppliers and never compromising on produce quality. In 2004, Seckold joined Flying Fish Restaurant + Bar as Senior Chef de Partie under Peter Kuruvita. Over three years, Seckold worked as Head Pasty Chef and Sous Chef and was responsible for helping to oversee and run all kitchen departments.

Keen to gain international experience, Stephen headed to London in 2007 and took on the role of Chef De Partie under Bjorn van der Horst at La Noisette, a Michelin-starred restaurant opened by Gordon Ramsay in 2007.

In 2008, Stephen was invited to head up the kitchen at Flying Fish Fiji, located on the luxury grounds of Sheraton Denarau Villas. It was a welcome opportunity to consult on Peter Kuruvita's innovative menus and train a team of 18 Fijians to produce high-quality cuisine. After spending two years honing his management skills and establishing Flying Fish Fiji as a destination in its own right, Stephen returned to Flying Fish Restaurant + Bar Sydney in 2010 as Head Chef. He then took on the role of Executive Chef in 2011. "Freshness, seasonality and working with an innovative team are the things that always keep me inspired in the Flying Fish kitchen," Seckold says. "By keeping up with the seasons we get a new canvas and a new set of colours to work with every three months – in summer we go light, crisp and tangy, and in winter we go rich, warm and hearty."

Looking ahead, Stephen says his aim is to ensure Flying Fish continues to inspire customers and staff alike: "The restaurant is constantly evolving, but it's the spectacular setting, consistent high quality and passionate staff that will always keep everyone coming back."
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