Head Chef Aidan Stewart fell in love with the honest flavours and casual atmosphere at Harry’s Steak Bistro and Bar, a Gold Coast steak lovers haven, when he first stepped into the kitchen six months ago. Stewart, 25, had been working as Head Chef at Justin Lane, a gourmet pizzeria, for three years when a leading position at Harry’s Steak Bistro and Bar became available.
“I remember walking into Harry’s as a fresh, new restaurant and as I have a love of design, my first impressions were that the interior was really cool,” said Stewart. “I rate the venue very highly the food is great quality and the atmosphere is casual.”
As its name suggests, Harry’s is all about steak and perfected basics. The team source only the best cuts of meat from several hand picked suppliers throughout the year and the product undergoes stringent testing and tasting before it is served. Stewart insists having the best quality meat available is essential to a perfect steak.
“It comes down to having a premium cut, treating the meat with respect and using a great grill and a somewhat special seasoning that we use here at Harry’s,” said Stewart. “We keep it pretty simple to showcase the meat without masking the flavour and we are meticulous about the process we use to cook the meat. Simple done well is the main philosophy for my cooking, it’s about not cutting corners or over complicating things.”
Originally from Wellington in the UK, Stewart started out in the hospitality industry as a 14 year old washing pots at the local pub. Only a year later he was working at the Bull’s Head, a gastropub with a renowned wood fire pizza menu. Feeling underwhelmed by the industry, Stewart jumped at the chance to take some time out in Australia. While lapping up the sun, sea and skating culture the Gold Coast is famous for, Stewart decided to make sunshine state his new home. “The Australian restaurant scene, in particular the Gold Coast has reignited my passion for cooking.”
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