There may be better ways to describe Rick Stein than beloved. But it seems that the restaurateur is not the only talented foodie in the family, with Rick’s son Jack a budding cooking revelation in his own right. The Cornwall native is just about to launch his own cooking show exploring Australia’s South-West with Born to Cook: Jack Stein Down Under on the Food Network Australia.

It’s no easy feat moving out of the shadows of a father so famous, but Jack (at the helm of nine restaurants under father Rick Stein’s empire of eateries) has proved that food runs in the Stein bloodline. Ahead of the launch of the four-part series landing June 28, Jack spoke to delicious.

How did you get into cooking?

I guess I learnt vicariously through travel and being around the restaurants as a kid. Then when I got to uni, I realised I could actually cook. I had always worked various jobs for the company as a kid, pot washing and waiting in holidays. When I finished my time at university, I went full time

What was the best piece of advice given to you by your dad?

He once taught me how to cut bread, it was late at night in the house, and I was revising for my exams. He’d been out and had a couple on board. He showed me the best sawing action for cutting bread. I was 16 and was like “I can cut bread dad.” But since I became a chef he’s been a pure inspiration to me

Why is sourcing the best food so important to you?

Because for some reason, chefs are supposed to be the hard working mouthpieces for our industry, but it’s the producers that do the real work. We just make their work available for our clients. Trust me being a chef is tough, but nothing compared to a food producer who has to deal with mother nature. I want to tell their story.

What was the most unexpected thing you learnt while filming?

There is far far more to the region than just wine! Plus all Australian producers you want to have a beer with!

Why did you make the show’s focus Australia?

We’ve been coming here every year since 1985, I grew up here, spending my English winters in Aussie summers. It has a very, very special place in my heart and I love the people.

What was it like collaborating with your dad for this series, outside of the kitchen?

We have worked together on some TV things for the BBC, so I’m used to working like this. He is the ultimate professional, and it’s very inspiring to watch him do his thing. I have learnt a lot from him and how he is with the crew and the people he meets. It’s the most important thing to listen and be a nice person to work with. The crew are the most important people. Plus, we were at Gourmet Escape which is such a wonderful festival, it’s hard not to enjoy yourself!

How important is it for you to separate yourself from him professionally?

When I was younger I thought it important to. But then he has kept the same philosophy of great ingredients, simply cooked. Now I realise he was completely right all along, despite my search for foams and spherification when I was in my 20s. So now I don’t, I am firmly in the church of ‘let the produce be the star and don’t mess with it too much!'”