Hats raised to owner of Fins Restaurant owner
By MARY MANN
FINS restaurant owner Steven Snow is ecstatic to have been awarded two hats in the Sydney Morning Herald Good Food Guide, 2005.
Mr Snow puts it down to the love of food that is evident in his kitchen.
"We cook with love and care at Fins and that's why I think the judges awarded us two hats," he said.
The SMH Good Food Guide is the nation's most authoritative restaurant guide.
Each year the guide critiques the dining scenes of NSW and awards the best with chef's hats, each hat representing a degree of excellence.
Throughout NSW, 64 restaurants were awarded one or two hats, including Fins, which was scored 16 out of 20.
Byron Bay's Dish and Boomerang restaurants also received one hat each. Only six restaurants received three hats.
Mr Snow said he was delighted to have received the award for the fifth consecutive year. "I'm really proud that Fins has received two hats again," he said.
"It's great to be awarded for something that I love doing."
Mr Snow said diners at Fins, which is situated in the Beach Hotel in Byron Bay, could expect the best quality seafood, including luscious, meaty Brunswick River prawns.
"I love to cook seafood in particular. It's state-of-the-art and always offers a challenge," he said.
Mr Snow said Fins chef Phillip Woolason was the best chef he'd ever had.
"Phil has had some great training in Japanese cooking and when we put our heads together, it's like one plus one makes three!"
Mr Snow, who has owned Fins for 13 years, has travelled to countries such as Morocco, Fiji, France and Brazil to cook as a guest chef.
He said cooking in these countries had given him the inspiration for the food prepared at Fins.
Mr Snow said he thought the Food Guide's awards to Fins and other restaurants in Byron Bay were positive for the whole area.
"It encourages people to come to dine in Byron and lifts the profile," he said.
"It's great when people can come and experience the passion cooked in our kitchen."