Gavin Stephenson, Executive Chef

Publish Date: 08/11/2007
 

(Seattle, WA) November 8, 2007 -- Gavin Stephenson's relationship with the hotel goes back to 1985 when he started as Sous Chef at Four Seasons Olympic Hotel. He has been the hotel's Executive Chef since 1999 and elected to remain with hotel following the ownership and management transition to Fairmont Hotels & Resorts in August 2003.

''Our eagerness to retain Gavin was based not only on his extraordinary talent and experience but his deep knowledge and understanding of the foods of the Pacific Northwest and Seattle,'' said General Manager Dennis Clark.

Stephenson's cooking marries a simple and contemporary Northwest philosophy with the sophistication and elegance of classic French technique and preparation.

''My goal is to create seasonal menus that bring the flavors and ingredients of the Pacific Northwest together in classic French style,'' said Stephenson, 39. ''The region is abundant with native fruits, vegetables and herbs, not to mention an expansive variety of fresh fish and seafood. Pairing extraordinary ingredients with French style cooking works beautifully.''

Stephenson has received numerous awards and accolades, including the prestigious Acorn Award for best British chef under the age of 30, an award presented to only two chefs in Europe each year. In addition, Stephenson made his fifth visit to the James Beard House June 3, 2004, where he prepared a five-course dinner paired with Washington wine.

The Georgian, the hotel's signature restaurant, also has received critical acclaim under Stephenson's leadership. It was ranked No. 1 overall in the 2003, 2004, and 2005 Zagat Restaurant Survey, named ''Personal Favorite'' by the editors of Gourmet, and listed as one of America's Top 50 Hotel Restaurants by Food & Wine two years running. 

A native of Newcastle Upon Tyne, England, Stephenson began his culinary training at age 17 in the kitchens of the Savoy Hotel in London, now managed by Fairmont Hotels & Resorts. He furthered his culinary training at Le Cordon Bleu before honing his skills as Sous Chef at the Mobile Five Star restaurant Aujourd'hui at Four Seasons Hotel Boston and as Executive Sous Chef at the Ritz-Carlton Chicago. His training also included the kitchens of Prince Al Waleed Al Saud of Saudi Arabia, by whom Stephenson was hand selected. Additionally, he has worked alongside such renowned chefs as Jean-Georges Vongerichten, Sarah Stegner, Paul Bocuse, and Eilleen Yin-Fei Lo.

In addition to overseeing all things culinary at The Fairmont Olympic Hotel, Stephenson gives generously of his time, serving as a guest chef to benefit such organizations as FareStart, Children's Hospital, Taste of the Nation/Share our Strength, The Washington Wine Commission, and the Pike Place Market Foundation.

Outside the kitchen, Chef Stephenson enjoys fishing the Columbia River and foraging for wild mushrooms East of the mountains with his son Andrew, who already demonstrates a penchant for cooking.

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For more information, please contact:

Meg Paynor
Public Relations Manager
Tel: (206) 287-4056
Fax: (206) 623-2271
Email: meg.paynor@fairmont.com