Contributors > Chef

Stuart Pate

Throughout his career Stuart has been awarded numerous accolades and international awards, including two gold medals for Parade de chef and gateaux decoration, six silver medals for pastillage, four plated desserts, centrepiece and petit fours, christening cakes, bread displays and cold buffet work, and three bronze medals for gateaux decoration, grand prix and senior pastillage. In 2005, Stuart was awarded the Craft Guild of Chefs ‘Pastry Chef of the Year’ award.

His work has taken him all over the world, including Chateau Hotel on the Gold Coast in Australia as well as Las Vegas, New York, France, Hong Kong and Switzerland, broadening his knowledge and experience.

Stuart returned to the South West in 2003 where he was instrumental in the opening of Stein’s Patisserie that summer. Stuart also worked closely with Rick when he was writing Food Heroes, developing two recipes which were included in the book.

Today Stuart can be found over-seeing the team in the pastry section at The Seafood Restaurant, teaching baking classes at Padstow Seafood School and trialling and testing new recipes across the company. Stuart has always loved the creativity and artistic expression that being a pastry chef allows for.

Photograph by David Griffin