Steven Worth, a young chef at the Chester Grosvenor and Spa who was promoted through seven ranks from commis chef to senior sous chef in just three years, has been named Employee of the Year at the five-star hotel. He spoke to Janie Stamford about what the achievement means for his career.
How did it feel to be named Employee of the Year?
Fantastic, I'm over the moon. It's nice to know that your hard work is recognised when you're working hard in the kitchen. I'm really looking forward to taking my prize, which will be a three-night golfing holiday with a friend.
What do you think made you stand out?
To be honest, I'm just doing my job. But executive chef Simon Radley said some very nice things about me. He described me as very self-motivated and said that I take pride in everything I do, so I guess that must be it.
Simon gave me my big break in this business and he is definitely a major inspiration. I also admire Heston Blumenthal because of the crazy things he does.
How did you achieve such a swift career progression?
By being passionate. I love what I do at the Chester Grosvenor and I've been encouraged and brought on in leaps and bounds by Simon and all the senior chefs.
I'm motivated but I'm lucky that I've worked in a kitchen environment where if you work hard and have talent you get promoted. That's a great incentive to do your absolute best.
Where would you like to see your career take you?
One day I'd like to be head chef in my own restaurant, but I think I've got a way to go and a lot to learn before then. My plan is to work hard and keep doing what I've been doing: watching, learning and getting better and better.
What is your approach to food?
I'm totally passionate about food and I love a challenge. I thrive under pressure because it brings out the best in me. My favourite things to work on are the fine-dining events that we host in the Riedel Cellar at the Chester Grosvenor, because the standards are so high.