Making steak great again.
Ensuring our steaks and burgers all the more delicious, our head chef Steve Koster has a cracking background at a number of Sydney restaurants. Now he’s bringing his expertise to the Vic’s Meat Market Smokehouse & Grill menu and our fun-filled steak cooking classes.
After stints at Fratelli Fresh, The Fish Shop, Bird Cow Fish, and Bathers Pavilion, Steve brings a new perspective and fresh ideas to the Smokehouse & Grill at Vic’s Meat Market.
For Steve, it’s not only the reputation of Vic’s Meat as a brand but also the people. He knew Darren, Head Butcher of Vic’s Premium Quality Meat’s other butcher shop Victor Churchill, while they were working at Bird Cow Fish (it’s a small world in the Sydney food space!). Darren’s passion and dedication for Vic’s Meat was a big drawcard for Steve.
Steve’s a big fan of one pot wonders at home. One of this favourites is osso buco with white wine sauce and gremolata. Lately, he’s also been getting into jerk pork chops, but he’s also partial to a good roast chicken cooking away on his BBQ at home.
Chinese food! He can’t go past delicious dumplings in Ashfield. Especially the pan-fried buns.
When he’s not coming up with awesome ideas for the Vic’s Meat Market menu, Steve plays AFL and soccer, heads out to gigs, and of course, likes to eat.
On your next burger run at Vic’s Meat Market, make sure you say hi to Steve.
Check out the Smokehouse & Grill menu here.