Stephenson returns to Seattle after several years of experience and travel within the Four Seasons Hotels and Resorts family. Most recently, Stephenson held the position of Executive Sous Chef at the Ritz-Carlton Chicago (a Four Seasons Hotel) where he helped oversee all food and beverage venues including The Dining Room which last year, Gourmet magazine named, the best hotel dining room in the U.S.

A 15-year veteran in the culinary industry, Stephenson's career has spanned the globe. A native of Newcastle Upon Tyne, England, Chef Stephenson began his culinary training at the age of 17 in the kitchens of the Savoy Hotel, London as an apprentice attending the City Guilds University. He furthered his culinary skills at the five-star Restaurant in the Four Seasons Hotel Boston as Sous-chef. 

Peter G. Martin, Four Seasons' Seattle general manager and regional vice president calls Stephenson, "a truly outstanding young chef with European and American experience." 

Stephenson returned to Seattle in 1983 as the restaurant chef in the Georgian and was instrumental in refining its concept and regional cuisine. Chef Stephenson believes in "true cooking with creativity, respecting the product and the flavor." 

He is a member of the renowned European community chefs alliance The Euro Toques. During his year spent assisting with the grand hotel opening of The Regent London (a Four Seasons Hotel), he received a major award -- the best British chef under the age of 30.

In April of 1998, Stephenson was hand-picked by Four Seasons to train and organize the, kitchens of the new luxurious Palace of Prince Al Waleed Al Saud of Saudi Arabia. Prince Al Waleed is a 25% investor in Four Seasons Hotels and Resorts.