Who We Are

A Brief History

Steven Snow (chef and owner) opened Fins in 1991 in a quirky old building on the river banks of Brunswick Heads. Fins was a bohemian restaurant with colourful clientele, outstanding local produce and food like no one else was doing. The word spread and very soon national food reviewers (Terry Durack- the current food reviewer for Sydney Morning Herald Good Food Guide- i.e ‘Chef Hats’) visited (unannounced) and gave Fins a rave review as the place to eat in regional NSW.

Fins picked up a Chef Hat, then 2 Chefs Hats, then later relocated to the iconic Beach Hotel in Byron Bay (owned by film and television legends John Cornell and Delvene Delaney). It was in Byron Bay that Fins really shot to acclaim, winning Best Seafood Restaurant in Australia and ranking amongst the best of the best every year.

During this period, Steven’s profile as one of Australia’s hottest “celebrity chefs” grew. Steven extensively travelled the world as a guest chef, bringing back ideas and inspiration to his seaside Byron Bay restaurant. He was a regular food writer for The Sydney Morning Herald Good Weekend Magazine, as well as food magazines such as delicious, Vogue Entertaining, Gourmet Traveller and many more. Steven also featured on numerous television shows, while running the hottest fine dining restaurants on the north coast.

In 2008, Steven and his partner (whom is also Fins Restaurant Manager) Morgan Frazer opened Fins in it’s current location at the exclusive resort precinct Salt , Kingscliff. Fins has continued down the path of culinary creatively with the release of Steven’s (best seller) cook book ‘Byron Cooking and Eating’, by Murdoch Books. Steven and Morgan hold monthly cooking classes and wine classes at the Fins Cooking School. Meanwhile Steven hosts Channel 7’s lifestyle program ‘Guide to the Good Life’ while currently finishing off his second cook book, due to be released later this year.

After 20 years of operation, Steven believes the current Fins is the best it has ever been. “ We have a dynamic team that always strive to push the boundaries. Fins is a dining destination. From our six course degustation menu that is married to premium wines from around the world to sitting back on our deck in the afternoon sea breeze to a glass of champagne and freshly shucked oysters…We offer a new experience on every visit.”

Fins is currently awarded the ‘best seafood restaurant in regional NSW’ and is the premium venue for weddings and events on the north coast.

Front Of The House

Steven’s partner and Fins Restaurant Manager Morgan Frazer leads a passionate and professional team of sommeliers and waiters front of house. Morgan is also the in-house marketing manager and events coordinator. Morgan, along with head Sommelier Justin Leith are both proudly members of The International Court of Masters Sommelier program.

‘Electrolux Appetite for Excellence Young Waiter of the Year Awards’ 2011.

Fins is proud to announce that Morgan recently made the cut in the top 7 waiters in Australia!