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Steven Snow earned his status as one of Australia’s top chefs by transforming a deserted bankrupt restaurant on the banks of the Brunswick River into a Two Chefs Hat restaurant. Fins later moved to the iconic Beach Hotel in Byron Bay.
While in Byron Bay, Fins picked up various accolades including the ‘Best Seafood Restaurant in Australia’, ‘Best Regional Restaurant’ and a consistent 2 chefs hat ranking in every year of its operation.

His latest incarnation of Fins which is located just up the road at Salt, South Kingscliff, continues to carve out its reputation as one of Australia’s hottest restaurants.

Away from the pans, Snow is also well known for his weekly television show ‘Guide to the Good Life’ on Channel 7, Australia. He can also be caught every Thursday afternoon on ABC Radio North Coast. He is often featured as a guest celebrity chef on other free to air and pay TV programs. Steven has been a previous regular contributor to the Sydney Morning Herald Good Weekend Magazine and various other food publications.

Snow’s first book, ‘byron cooking and eating’ is a mélange of cooking techniques gleaned in exotic locations intertwined with local organic produce, surfing, pinot noir, line caught fish, head stands and a very “Byron” take on the world. (order a book)
The book is influenced by Snow’s experiences cooking in Mauritius, Portugal, Morocco, France, South Africa, Fiji, and USA and as the Australian representative at the celebrated World Gourmet Summit in Bangkok (2008). All this is set against the stunning beauty of the Byron region.

Steven hosts monthly cooking classes at the in-house Fins Cookery School and often travels as a guest chef or food consultant around the world.

For all the latest news, upcoming events, cooking classes and more “like” us on facebook www.facebook.com/FinsRestaurant or visit www.fins.com.au