Group Chef, Rick Stein
Stephane Delourme spent his childhood between Brittany and Paris and developed a love for cooking at a young age. He started an apprenticeship at the age of 16 at two Michelin starred Sully D’ Auteuil, before moving on to Le Vieux Berlin which specialised in game. Stephane was instrumental in the opening of some of London’s most distinguished restaurants, working alongside leading chefs of the time including Michael Croft at Mirabelle and Martin Webb at Quaglino’s.
Returning to France, he worked at Michelin-starred restaurant Prunier in Paris for two years. His career has taken him around the globe on the world’s most famous cruise liner, the QE2, as well as to Dublin where he worked with Patrick Guilbaud in his self-named two Michelin-starred restaurant.
Stephane and his wife made the decision to move to Cornwall to settle down. After just 6 months working with Rick Stein, Stephane was promoted to head chef at The Seafood Restaurant where he remained for over 20 years before moving to a group chef position to support to training, recipes, and new product development.