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
WILF BARNHAM | RESTAURANT MANAGER
Wilf joined etch. as Restaurant Manager in April 2025, bringing over a decade of experience leading hospitality operations across some of London’s most respected venues.
Before joining etch., Wilf held senior roles with BaxterStorey and Green & Fortune, overseeing multi-site operations, large-scale events, and high-end hospitality launches. Earlier in his career, he worked as Restaurant Manager at Upstairs @ Trinity under Michelin-starred chef Adam Byatt, where he refined his service philosophy around precision, warmth, and genuine guest connection.
Wilf holds a BA in Wine Business from Brighton University and the WSET Level 3 Award in Wine. His background combines strategic leadership with a deep appreciation for food and wine, making him a natural fit for etch.’s focus on excellence, hospitality, and British produce.
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
JORDAN RICKWOOD | JNR. SOUS CHEF
Jordan gained experience across some of Sussex’s leading kitchens, developing a reputation for consistency, organisation and a calm, professional approach to service. Having progressed through respected restaurants including The Flint House and Apiary in Brighton, he joined the team at etch. in October 2024.
He is passionate about modern British cooking, seasonal produce and continually refining classic techniques. Jordan brings confidence across all sections of the kitchen, contributes to seasonal menu development and upholds high standards of quality, efficiency and food safety making him an important part of the etch. kitchen team.
Follow Jordan on Instagram @jordanrickwood
BEN MEADOWS | JNR. SOUS CHEF
Ben is an experienced Junior Sous Chef with over a decade of professional kitchen experience across some of West Sussex’s most respected restaurants. He has developed his career within high-performing, rosette-level kitchens, bringing strong leadership, organisation and a calm, confident presence to service.
Ben progressed from Chef de Partie to Sous Chef at Heritage by Matt Gillan, where he worked closely with the head chef on menu development, quality control and team mentoring. He has also built a broad technical skillset during his long-standing career at South Lodge Hotel, including specialist pastry training and experience across all major kitchen sections.
Follow Ben on Instagram @ben_meadows95
JOIN ETCH. BY STEVEN EDWARDS
We’re always looking for new talent to join our growing team. If you’re interested in working with us, please send your CV to contact@etchfood.co.uk