Meet the team

Meet the team

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  • EGLE, ASSISTANT GENERAL MANAGER

    Your brief work history:
    I have been in the hospitality industry for more than five years. I have worked in a plethora of restaurants ranging from cuisine based on healthy food, chain restaurants, and a Michelin starred contemporary Japanese restaurant.  

    How long have you been with us?
    Since the beginning of 2015!

    What do you love most about your job?
    I love our regular customers, my colleagues, our quirky restaurant and of course the delicious steaks!

    What’s your favorite thing on our menu?
    Chateaubriand for two to share (or for one as it melts in your mouth!).

    How do you like your steak?
    Medium-Rare! 

  • NICK, ASSISTANT MANAGER

    Your brief work history:  
    I started working in hospitality at the age of 12 for a local catering company. I worked in a variety of restaurants from cafes to reputable steak houses in England, Wales,France and New Zealand, gaining the experience I need every day in running Steak of the Art Bristol.

    How long have you been with us? 
    I have been working at SOTA since Jan 2017, and I intend to stay for a very long time! 

    What do you love most about your job? 
    I love our regulars. They are such lovely people, we know what they want to order, and they are happy to just chat away their days.

    What’s your favourite thing on our menu? 
    It would have to a Ribeye on the bone! It's so succulent (and huge!)

    How do you like your steak? 

    Depending on the steak - blue or rare. 

  • DENIS, HEAD CHEF

    Your Brief Work History:
    I studied at the Food Academy in Estonia and then moved to the Food College Birmingham, UK. I moved to England in 2006 to further my training and work in a series of fine dining restaurants.  

    I worked my way up - started out as a prep-chef and burnt myself more times than I could count but there was something about creating and getting the reaction from the customers. It was hard and challenging sometimes, but an extremely rewarding job. There is nothing like being a chef, the passion I have for what I get to do everyday has made my life complete.

    I have been honored to work with some inspirational chefs along the way.

    How long have you been with us? 
    Since 2014.

    What do you love most about your job? 
    I couldn’t imagine doing anything else! I love creating new dishes and pushing myself to do better and leading a fantastic team in this incredible environment, continuing to learn together every single day. I find food absolutely fascinating and I really enjoy combining unusual ingredients in ways that people don’t expect. 

    Without true passion, you will never succeed in a restaurant kitchen… 

    What’s your favourite thing on our menu? 
    Mine is a rib-eye steak with peppercorn sauce. I love steak!

    How do you like your steak? 
    Rib-eye steak served medium, any other steak medium-rare.