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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.

“We are always impressed with the level of quality Stephen brings to the table,” explains Jason McConnell, co-owner of San Telmo. “He possesses an incredible mixture of passion, creativity, and prescience.”

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”

As the San Telmo Group has grown to open 2 more Argentinian restaurants in Melbourne in addition to the Peruvian, Pastuso, Stephen is excited for the future “In the past few years Melbourne has experienced a revolution of South American cuisine and it is only going to get better”

Of course, the one thing everyone wants to know from the Head Chef of San Telmo is what to order. When it comes to steak the Solomillo is number 1 on the list. “The bone in striploin is delicious and had the perfect balance between flavour, texture and fat” and since you can’t have steak without wine “The Renacer Malbec is my choice”