A Marriott vet for almost 20 years, Chef came up through the ranks on the luxury dining side, opening over 15 luxury properties during his tenure, many of them under the iconic Ritz-Carlton brand. The attention to detail and meticulous product sourcing are engrained in Chef Stephen, and serve him well in his new role overseeing culinary for all brands under the massive Marriott International banner. When he’s not traveling – which isn’t often – chef loves the outdoors and will take his turn on the competitive BBQ circuit.
What do you like about Aussie Beef?
I’ve always been close to how our animals are raised and our vegetables grown. When I went to Australia to see beef production up close, you could see how happy and beautiful those animals were, and how much pride the farmers took in them. That shows through all the way to the plate. In hospitality, the ability to tell a story and work with ingredients that have integrity and provenance is increasingly important. For me and for our chefs, we can serve Aussie beef with confidence and win over the most selective event planners, too.
What about the Wagyu?
Coming from the luxury sector, I’ve been of fan of Wagyu for some time; but it’s been amazing to see how accessible the breeds coming from Australia are, and the spectrum to fit every meal occasion from a premium steak to a staple like a really great burger. I showcased some of the best Aussie Wagyu at a “Wagyu & Whiskey” event in my own backyard recently, and it was a smash hit.
What are some of your favorite dishes with Aussie Beef?
We’ve chatted before about burgers – a great burger is a must at any hotel property, and the marbling in Wagyu makes it a great choice. Overall though I like to keep it simple – with a product so clean and pure with outstanding natural flavor, you don’t want to get in the way. Simple seasoning – maybe with some Tasmanian sea salt or Queensland peppercorns – and a perfect turn on the grill is all you need, especially with the steaks.
Cheers mate! We’ll take a tipple of that whiskey and some wagyu anytime…