Steve Jin, one of Tesoro’s passionate culinary talents who brings dedication and a love for learning to the kitchen every day. Originally from China, Steve moved to Hobart in 2022 and joined Tesoro as a Commis Chef in March 2023 with a deep appreciation for Italian cuisine.
Read on to discover what brings Steve to Tesoro and his number one choice on our menu.
Q: Tell us a bit about your background and how you came to Tesoro. Any career highlights you would like to share?
I moved to Hobart in 2022 and joined Tesoro in March 2023. Before that, I spent some time in Sydney, where I worked as a chef at one of the city’s renowned café restaurants. One of my highlights there was designing creative lunch and brunch menus. The hotel industry is not new to me—prior to Tesoro, I also worked at Embers Bar-Pizza-Grill, the hotel restaurant of Best Western Hobart.
Q: What is your favourite part about your role at Tesoro?
I love that I get to learn something new every day. A big thank you to our Head Chef Glen for his generosity in teaching me so many valuable skills in Italian cuisine.
Q: Tesoro’s menu shines the spotlight on Tasmanian producers. If you had to choose, which dish and supplier would be your number one choice on the menu?
I’d choose the Sirloin Steak from our Grill menu, made with the finest grass-fed beef from Cape Grim Tasmania, which we dry-age in-house. Tesoro has a long-standing relationship with Cape Grim, and their beef is incredibly tender—melting in your mouth with every bite!
Q: Where is your favourite foodie location to travel to, and what do you love to eat there?
I’d love to explore Japan, the birthplace of Wagyu beef. With a history tracing its genetic lineage back over 35,000 years, discovering authentic Wagyu in Japan would be an unforgettable experience.
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