Stephen left home at 17 and moved to France where he began his chef career at L’Aubergade in Puymarol under the guidance of 3* Michelin Chef Michel Trama.
He returned to the UK at 18 years old to become the Junior Sous at Bath Spa Hotel where he spent 4 years honing his skills and developing his enthusiasm for fine British cuisine.
From there Stephen joined the Michelin star restaurant at Chewton Glen Hotel, when he left, at the age of 26 he became the Executive Head Chef at Bowood Golf and Country Club. Here he learnt more about catering for large functions, including weddings, and began to focus back on his golf game at the same time.
In 2009 Stephen was drawn back to Dorset where he became Head Chef at The Bridge House Hotel in Beaminster where he has held 2 AA rosettes for the last 5 years cooking good quality British food using local produce.
After recently becoming a father for the first time he has decided that now is the time for a new work challenge and Lyme Regis Golf Club are pleased that he has chosen us to do this with.