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. 

  • BRYAN, HEAD 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, then I moved over to our Southampton branch for a while. Now, I've returned to my roots!

    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.