Culinary rising star, and winner of The Observer's 2010 Young Chef of the Year, Stevie Parle has chosen Sub-Zero & Wolf appliances for the Dock Kitchen at Tom Dixon’s newly redeveloped Portbello Dock complex.
Resident chef Stevie, along with international design icon Tom Dixon, selected the state-of-the-art kitchen equipment to complement their innovative, design-led and functional restaurant / café.
The Dock Kitchen is part of the newly launched Portobello Dock which is rapidly evolving into West London’s most innovative hub for design and food lovers. With Stevie’s exacting standards and exceptional talent, he has been instrumental in the rigorous requirements for selecting kitchen equipment of the highest calibre.
Stevie cooks a prototypical Modern London cuisine drawing on his experiences of living and working in Sri Lanka, New York, Japan and Vietnam. The lunch menu changes daily and is heavily influenced by seasonal produce. The evening menu is set every week and is inspired by an author, season or favourite place of Stevie’s. These will range from the classic favourites such as ‘Summery English Food’ to the more experimental ‘Aromatics, Botanicals and Distillations.’
The wines are stored in state-of-the-art Sub-Zero wine preservation units which are complemented by pioneering refrigeration, also from Sub-Zero, and high-technology cooking equipment from sister brand Wolf.
With over 60 years experience and as the worldwide leader in luxury appliance design for the home, the iconic American brands are the kitchen equipment of choice for the Dock Kitchen.
In Stevie’s own words; “Here at the Dock Kitchen we aspire to use the best possible product. From the seasonal produce that we’re cooking with, to the food on offer; and also keeping in mind the design-led aesthetics of the space. Sub-Zero & Wolf first came to my attention due to my friends, who are also professional or celebrity chefs, raving about the super-sleek and high-performance appliances; they were therefore our natural choice for a brand partnership.”
Stevie Parle Background
Stevie Parle went to Ballymaloe Cookery School in Ireland when he was sixteen and has been cooking professionally ever since. He has worked in some of London’s top kitchens, including The River Café, Moro and Petersham Nurseries, as well as some of the world’s hippest restaurants such as The Spotted Pig in New York and Salt in Tokyo. Together with his River Café co-chef, Joseph Trivelli, Stevie created The Moveable Kitchen, secret supper clubs that moved about London. The London’s Evening Standard has described them as London’s hottest young chefs.