Following three years as Executive Chef at the wine country destination, Kenwood Inn and Spa in Sonoma, California, Steven Snook brings his passion for food and culinary excellence to the Pacific Northwest as the Executive Chef at the award-winning Salish Lodge & Spa.
Since graduating culinary school in his native England, Chef Snook has worked continuously in Michelin Star kitchens including six years with esteemed British chef Gordon Ramsay. His journey began in the small Reads Restaurant in Kent in 2002, where eighty percent of the produce for the menu was sourced from their working gardens, which Chef Snook was responsible for collecting daily. It was here that he learned the basics of foraging for fruits, vegetables and mushrooms. In 2004, he placed third out of 1,700 participants from across the U.K. in the Young Chef of the Year competition and achieved a gold award from the Academy of Culinary Arts.
In 2006, Chef Snook landed a post at Gordon Ramsay at Claridge's, a luxury hotel in London, England, where during his two year tenure he assisted Ramsay with the filming of the fourth season of the BBC's F Word, designing the kitchen and creating and testing recipes. In 2008, Chef Snook was transferred to Restaurant Gordon Ramsay in London, the group's flagship location, and longest standing three Michelin Star restaurant in London, where he served as Sous Chef. 2009 brought Chef Snook stateside to create dishes for the fast-paced, urban kitchen of Maze by Gordon Ramsay at the London in New York City. In 2011 Chef Snook relocated to the west coast accepting the Executive Chef position at Kenwood Inn and Spa.
From his early days cooking with his grandmother and helping in her gardens in the English countryside, to his most recent role at Kenwood, Chef Snook has insisted on using the highest possible quality ingredients in his cuisine, and prides himself on maintaining good relationships with his purveyors.
This connection to local artisan food growers and producers brings Chef Snook back to his roots and will serve him well at Salish Lodge, where he has a abundance of fresh ingredients - including the lodge's own honey - literally at his fingertips. The Pacific Northwest's greenery and bounty from local growers, farmers and purveyors provides him the inspiration he needs to continue the Salish tradition of Northwest cuisine from fresh, vibrant seasonal ingredients.