Meet the team

Meet the team

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  • ADAM GILES, ASSISTANT GENERAL MANAGER

    Your brief work history:
    I was born and raised in pubs and restaurants and started working in them at the age of 12. I started out as a chef until I was 26 working in restaurants & hotels and running my own private events company. Then, I moved to 'front of house' to learn the management side of the industry as I want to one day have my own venue. 
    I made the move to London in 2010 running restaurants in Hyde park and the British Film institute. 


    How long have you been with us?
    Started in August 2016. 


    What do you love most about your job? 
    Creating relationships with my customers. There is nothing better than having a venue where customers come back time and again because they know they will get great food and a great experience all delivered by a great team. 


    What’s your favourite thing on the menu?
    The BBQ platter was a mighty feast for a man of my size and appetite. 


    How do like your steak?
    Medium rare. 
     

  • RACHEL BISHOP, ASSISTANT MANAGER

    Your brief work history:
    I have worked in customer service based jobs before I moved to Italy (Sicily) for a year to work as a Teaching Assistant. I then moved back to Cardiff and found this lovely job! As well as my paid work I have volunteered for a number of sporting events, such as The London Olympics 2012, Rugby World Cup 2015. I also love the arts and regularly volunteer at a local gallery in Cardiff. 

    How long have you been with us?
    I have been working at Cardiff Steak of the Art since it opened in Feb 2015.

    What do you love most about your job?
    The amazing SOTA family are by far the best and funniest characters I have ever met. Working with them all is the best thing about my job. 

    What’s your favourite thing on our menu?
    It has to be Sirloin with sweet pots and herby butter sauce.  Non-steak has to be the butternut squash and goats cheese risotto. 

    How do you like your steak?
    Medium (sorry!) 

  • LIAM WOOTTON, HEAD CHEF

    Your brief work history: 

    I have worked in the catering industry since the age of 16, worked in various establishments from Hotels to American Branded Restaurants. I started with Steak of the Art as a JNR Sous, and have moved up to Head Chef since then.

    How long have you been with us? 

    Since Cardiff opened its doors. Feb 2015.

    What do you love most about your job? 

    The freedom to cook with the freshest and finest ingredients. No day is ever the same in this industry which keeps you on your toes.

    What’s your favorite thing on the menu? 

    The BBQ Sharing Plater, all my favorite meets smoked by our team. It's so juicy and flavorful.

    How do you like your steak? 

    Medium Rare.