Mark Jarvis - Chef Patron
Having worked in kitchens since he was16, Mark Jarvis started at Le Manoir aux Quat’Saisons in 2005 where he was to stay for three years. Part of a line-up of young talent working under Raymond Blanc at the time, Mark cooked alongside the likes of Agnar Sverrisson, Robin Gill and Ollie Dabbous before being entrusted with the opening of Blanc’s pub, The Thatch.
Mark would go on to work with Sverrisson again for three years at Michelin-starred Texture as a Sous Chef, before his first role as Head Chef at the Blueprint Café, where he took over from the legendary Jeremy Lee. After a year, opportunity knocked again, this time from The Bingham Hotel in Surrey where he stayed for 2 years heading up the kitchen as Executive Chef.
Tom Millar - Head Chef
Tom has recently taken over as Head Chef at Stem, formerly being our sous chef.
He brings a wealth of experience to the kitchen having previously having worked at the Ledbury in Notting Hill and the Vineyard at Stockcross.
Michael Lumsdon - General Manager
Michael has been working at Mark's restaurants since August 2018, Taking over as General Manager at Anglo in the December of that year. He started overseeing Stem in March of 2019.
A hospitality management graduate of the Birmingham College of Food, Tourism and Creative studies, he brings a wealth of experience to the restaurant, from both a fine dine and casual dining background from restaurants in London and beyond.