Stevie Parle completed the 12 Week Certificate course in 2002 and has gone on to open several restaurants in London
Before opening Dock Kitchen in 2009 at the age of 24, Stevie worked in some of the great restaurants of the world. River Café, Moro, Petersham Nurseries in London and briefly in Spotted Pig in New York. He travelled extensively through Asia, Europe and the Middle East. These are the experiences that have informed his cooking.Stevie was a pioneer of the 'Pop up' movement. Running his roving project 'Moveable Kitchen' when landlords and customers had no idea what to make of a chef wanting to take over a greasy spoon or abandoned building for a night. It was a runaway success and Moveable Kitchen soon morphed into Dock Kitchen, when a week long residency turned into a permanent restaurant in designerTom Dixon’s West London Studio.
Stevie’s first book, My Kitchen: Real Food From Near and Far was published by Quadrille in 2010 and was shortlisted for an Andre Simon Award and a Guild of Food Writers Award. His second book, The Dock Kitchen Cookbook was published in 2012. Stevie was a weekly columnist in the Saturday Telegraph Weekend section for 5 years. His third book, Spice Trip, with Emma Grazette was published in October 2012 to accompany the Channel 4 series The Spice Trip. A fourth book is underway…In 2010 Stevie was named Young Chef of the Year and in 2014 formed Stevie Parle Restaurants with business partner Liam Nelson. Together they now run five sites, working alongside passionate and highly talented people at both back and front of house, and have plans for future world domination.