Stephen Carter

Born into a Scarborough hotel family, Stephen studied catering at Scarborough Technical College and earned himself a work experience place at London’s renowned Savoy Hotel under Jacques Azar. On returning to London, after college, Stephen joined the Savoy and to further his knowledge one year later joined the Hyatt Carlton Tower Hotel working under Chef Bernard Gaume for two years. Stephen then moved on to work for a further three years at the Michelin stared Rue St. Jacques with Gunter Schlender. Stephen took up his first Head Chef position at the Belvedere in Holland Park, followed by Stephen Bull’s Bistro in the City and The People’s Palace on the Southbank . He then progressed to become Group Executive Chef at The Bank Group of Restaurants. Stephen joined Rocco Forte Hotels in 2002 as Executive Head Chef at Brown’s Hotel followed by a further two years as Executive Chef at the St. David’s Hotel in Cardiff. Stephen joined Boodle’s as Executive in 2006 and is an active member of The Royal Academy of Culinary Arts, The Craft guild of Chefs and the League of Club Chefs.

In2012, he became a Disciple of Escoffier and is currently Vice Chairman. In 2018 he was very proud to be admitted to the Freedom of the Worshipful Company of Cooks and has r been granted Freedom of the City of London. His focus is to inspire future generations of aspiring chefs with Education, Knowledge, and Experience. And works tirelessly encouraging this on culinary panels across the World.