In 1986, Stephen started as a Commis Chef at Le Chien Qui Fume Restaurant in his hometown London, later working his way up to Sous Chef. He then joined Forte Hotels at the Compleat Angler, Marlow and apprenticed in some respectable properties, such as George V, Paris Hotel; Hotel Gallia, Milan; Forte Hotel Village, Sardinia at Il Castelo and the 90 Park Lane Restaurant at Grosvenor House Hotel, London. Stephen later became the Premier Sous Chef with Cambridge Beaches Resort & Spa, Bermuda; Executive Chef of private dining clubs, Capital Club and City Club of Tokyo, and Executive Chef with Shangri-la in Shanghai and Taipei.

One of Stephen’s fondest memories is assisting his mentor in the preparation of a prestigious French culinary competition, Meilleur Ouvrier De France in Lyon, France.