Management Team

Management Team

WE'RE HERE TO HELP
  • Steve Bowen, Founder, Owner + Managing Director

    Your brief work history: 
    I started as a management consultant for 10 years, then I was a co-founder of an out-sourcing business based in London for the next 10 years. Steak of the art is my next 10 year business, after that, there will be no more!

    How long have you been with us? 
    Since it was my dream.

    What do you love most about your job?  
    The people; I have the best team, and it’s a pleasure to work with them. If I didn’t love my team, I wouldn’t love my job like I do.

    What’s your favourite thing on our menu? 
    The BBQ sharing board.

    How do you like your steak? 
    Med-rare. Without a doubt.

  • STEVE LAKEMAN, OPERATIONS DIRECTOR

    Your brief work history:  
    I have been working in the hospitality business for 18 years (Wow, that makes me feel old!).  I have worked in all areas of the business, including training, sales, marketing, customer service, retail budgeting & planning.

    How long have you been with us?  
    From when it was just a grand plan in 2013.

    What do you love most about your job? 
    I’m so proud of the business and its provenance and sustainability. My theory to success is a focus on the team we recruit, the people we have are such a great bunch.

    What’s your favourite thing on our menu? 
    That’s a difficult question. The Rump.

    How do you like your steak? 
    Medium rare. 

  • BRYAN WILLIAMS, DEVELOPMENT CHEF

    Your brief work history: 
    I’ve had 8 years in the kitchen. I started at 16, working from work experience level and working my way up. I came to Steak of the Art Bristol, and when Cardiff opened a year later I was appointed the head chef position.

    How long have you been with us? 
    Since the opening in Bristol, October 2013.

    What do you love most about your job? 
    The freedom of the cooking experience and all the fresh produce. I love my team and all who I work with.

    What’s your favourite thing on the menu? 
    The whole Seabass - it’s so colourful and very tasty!

    How do you like your steak? 
    Definitely a medium sirloin.

  • HANNAH-JAYNE SMITH, ARTS + EVENTS COORDINATOR + CREATIVE WRITER

    Your brief work history: 
    I have worked in restaurants for 5 years, and retail and customer service for 10 years.  I’m an arts graduate and have been involved in the arts since I was 4 years old, from writing through to performing and directing.

    How long have you been with us? 
    Since the day you were born - 2013!

    What do you love most about your job?  
    Its flexibility and opportunity. As an arts career goes, to have free artistic license and to dabble your fingers in a million (steak) pies is a rare opportunity, it’s pretty much a dream come true.

    What’s your favourite thing on our menu? 
    All the small plates. At once. I just want one big plate filled with small plates.

    How do you like your steak? 
    As much as ‘alive’ as possible. Rare, please. 

  • DEBBIE CHADWICK, HR MANAGER

    Your brief work history:
    I have 30 years of retail and management experience and I have recent qualifications in people management.

    How long have you been with us? 
    3 years.

    What do you love most about your job? 
    The people. 100%. Is everyone saying this by any chance?!

    What’s your favourite thing on our menu? 
     The strip loin beef roast. It depends how naughty I’m feeling!

    How do you like your steak? 
    Our medium-rare rump every day.