British born Steve is married with two children and lives in Jamaica, where he is the Executive Chef at the Beaches Grande Hotel. In 1977 Steve started his career at the Intercontinental Ochos Rios in Jamaica as Chef Gardemanger. Over the next twenty years he worked in many British and international hotels including such exotic locations as the Nassau Beach Hotel in the Bahamas and the Merville Beach Hotel in Mauritius.


During Steve's career he has acquired a variety of specialist skills including ice carving, tallow carving, fruit and vegetable carving and Oriental, Asian and Caribbean cuisine.

Steve has adopted Jamaica's motto "Out of Many One People" there is a great melting pot of cultures and traditions and has developed, together with the teams of chefs at Sandals and Beaches, a new culture of Jam-Asian.

Jam-Asian is a range of dishes combining Jamaican and Asian ingredients and preparations.

Dishes such as Jerk Pork Pot-stickers, Jam-Asian Seafood Ragout, Jam-Asian Rubbed Pork stuffed with Appleton Soaked Fruits, Jerk Pork and Hoisin Roti, Mint Infused Bammy with Tropical Fruits and Five Spice Custard, Jam-Asian Rubbed Chicken Breast with Lime 'n' Thyme Shrimp, to name but a few.

The Jam-Asian Rub featured in many recipes is a combination of dry spices including Pimento, Chilli Powder, Cinnamon, Nutmeg, Five Spice Powder, Paprika, Thyme, Star Anise, Cumin, Salt, Pepper and Sugar.

Steve is especially proud of the Mint Infused Bammy recipe and has very kindly given us the recipe so that you can try it for yourselves.