OUR TEAM

STEVEN EDWARDS | CHEF OWNER

Steven is a British chef best known for winning the sixth series of MasterChef: The Professionals in 2013, becoming one of the youngest ever winners of the competition at just 26. Double Michelin-starred chef Michel Roux Jr. praised his cooking, saying:

“His food is lovely. He makes food that is great to eat, expertly cooked, presented with a certain elegance, clean lines, and it works — fault-free.”

Before MasterChef, Steven trained with some of the country’s leading chefs before moving to Horsham in 2008 to join the brigade at the five-star South Lodge Hotel in the heart of Sussex.

Following his MasterChef win, Steven launched etch., a pop-up dining concept that travelled across the UK. Over three successful years, his pop-ups appeared at prestigious venues including The Latymer, Blenheim Palace, and Nyetimber Vineyard.

In March 2017, Steven opened his first permanent restaurant, etch. by Steven Edwards, in Brighton & Hove. A space dedicated to showcasing creativity, British produce, and seasonal flavour.

Follow Steven on Facebook | Instagram @stevenxedwards

SAM WEATHERILL | WINE DIRECTOR

Sam has been with etch. since its opening in March 2017, joining as Bar Manager before taking on responsibility for the wine list and later becoming Restaurant Manager. In 2024, he was promoted to Wine Director.

Born and raised in Brighton, Sam holds the WSET Level 4 Diploma in Wine, is a Certified Sommelier with the Court of Master Sommeliers, and an Associate Member of the Academy of Cheese. He has judged the Sommelier Wine Awards and appeared on 67 Pall Mall TV’s “The Perfect Match.”

At etch., Sam curates wine pairings that balance classic regions with undiscovered gems, always prioritising sustainability. His work earned etch. the title of Best Contemporary Wine List in the UK at the 2023 International Wine Challenge Awards, and in 2025 he was ranked 19th Best Sommelier in the UK by The Top 100 Sommelier Awards.

Follow Sam on Instagram @sassysommelier

GEORGE BOARER | HEAD CHEF

George has been with etch. since its opening in March 2017, starting as Sous Chef before being promoted to Head Chef in January 2019.

Before joining etch., George worked as Chef de Partie at South Lodge, where Steven Edwards was Head Chef at the time, and also trained under Michelin-starred chefs Matt Gillan and Tristan Mason.

A passionate forager, George loves exploring the Sussex countryside in search of wild and seasonal ingredients such as wild garlic, elderflower, and mushrooms. Many of which inspire and feature in his dishes at etch.

In 2023, George was honoured with an Acorn Award. Affectionately known as the 30 under 30, recognising the brightest young talents in the UK hospitality industry. In 2025, he was shortlisted for National Chef of the Year, one of the most prestigious accolades in British gastronomy.

Follow George on Instagram @georgeboarer

ACAUÃ IRÊ FERNANDES | JNR. SOUS CHEF

Originally from Florianópolis, Brazil, Acauã joined etch. in August 2023 and was promoted to Junior Sous Chef in April 2025.

Acauã began his culinary journey in Brazil, where he trained and worked his way up to become Head Chef at Chez Cris Bistro in his hometown. In 2017, he moved to the UK to broaden his experience, working in Leeds at Limeyard Restaurant and Chevin Lodge before joining the Michelin-starred The Man Behind the Curtain as Chef de Partie under Michael O’Hare, where he spent three years honing his creativity and precision.

In 2022, Acauã relocated to Brighton to join the team at Forth & Church, before bringing his passion and skill to etch., where he continues to evolve his craft and showcase his flair for bold flavours and refined technique.

Follow Acauã on Instagram @acaua_ire