San Telmo Restaurant, specialising in Argentinian cuisine, is lead by Head Chef, Stephen Clark. Chef Clark brings an amazing depth of skill and knowledge to his role at the head of San Telmo’s kitchen. Having previously worked under Sam Steck of Heart Attack & Vine in Carlton and Zeb Gilbert of the 2 Hatted Wasabi in Noosa, he has been instilled with an ethos of cooking simply and with respect for the ingredient. Beginning as Sous Chef at San Telmo in 2015, he fully understands what it takes to keep a restaurant running smoothly and to provide supreme customer service.
Taking inspiration from his travels through Argentina, the ethos for San Telmo’s menu is something that Stephen has always valued “Designing our menu to be shared brings something to the table that can’t be conveyed with words. It is simply a feeling of unity and warmth”.