The Culinary Artistry of the Chef
Chef and owner Stephen, a retired chef de cuisine extraordinaire, has spent a lifetime mastering the art of fine dining. After graduating from culinary school at a remarkably young age, he began his journey at what is now the Fairmont Hotels — the first step in a career that would take him on world travels. Sponsored by the captain of the Olympic Cooking Team, he became the youngest members of the Victoria Chefs’ Society at that time, later earning an associate bachelor’s degree in restaurant and hotel management and joining the prestigious American Culinary Institute. Over the years, Stephen has led renowned kitchens as an executive chef and cooked for celebrities and guests with a true appreciation for exceptional cuisine.
Today, his passion finds its fullest expression at the Inn on Stephens Bay. Here, his menus celebrate the flavors of the sea and the spirit of place. Breakfasts are imaginative and deeply personal — original creations inspired by nautical themes and influenced by the coastal regions of southern France and northern Italy. Each dish draws upon the abundance that surrounds the inn: the bay, the forest, and the gardens that flourish nearby.
The ingredients are as pure and alive as the landscape itself. Dungeness crab, spot prawns, and wild salmon come directly from Stephens Bay — sometimes, quite literally, from the waters just beyond the inn’s lawn. As Stephen often says, “It’s best to catch the crabs and prawns the evening before, to serve our guests the next day.” And with a smile, “I can catch fresh salmon while standing on the back lawn. Fresh, wild local ingredients are the best.”
" The breakfast is exceptional, worthy of a great chef. " (Roque-Mario, France)
" The crab was caught probably less than 100m from where we were staying.. it could not have been fresher. " (Sarah, Great Britain)
"Stephen is a chef, creating breakfast that’s better than any food we tried on the island- with lots of nice seafood fresh out of the ocean. " (Leoni, Germany)
A nautical morning welcome
Fresh, local ingredients set the rhythm of each season at the Inn on Stephens Bay. Wild blackberries, raspberries, blueberries, huckleberries, salmonberries, and salal berries — gathered from the surrounding forest and the inn’s own grounds — often find their way into the morning’s first course. They may appear in a delicate custard, a layered parfait, a bright fruit salad, or as part of the co
"Best breakfast on planet Earth"
(Daniel, De)
"...And to top that off, we even saw a bear walking along the shore on the other side of the bay while having breakfast. " (Jonathan, Netherlands)
"Freshly squeezed juice, yogurt with fresh berries, better than eggs Benedict on avocado with freshly caught prawns ." (Alexandra, Germany)
"Breakfast was fit for a king."
(Ruben, CA)
"Fruit squeezed juice, yogurt with fresh berries. The other day cheese souffle with prawns from their own catch. The owners run the house with a great heart!" (Sarah, GB)
"The included breakfasts were gourmet: eggs florentine with crab the owners harvest themselves and strudel french toast were our two main courses along with coffee, tea, fresh juice and yogurt parfait. The plate presentation was what you'd expect at a Michelin rated restaurant."
(Coleen, CA)
Show More
A Sanctuary by the Sea
Breakfast at Fawlty Towers?
Our oceanfront bed and breakfast is a place where time slows and the spirit exhales. Each room is uniquely designed to offer its own sense of charm and tranquility — from sunlit decks overlooking the bay to soft linens and thoughtful touches that invite rest and renewal. Mornings begin with the aroma of freshly prepared breakfasts crafted from the inn’s own gardens and the bounty of the coast. Afterwards, step out to explore the wild beauty that surrounds you — forest trails, hidden coves, and the serene majesty of Stephens Bay itself.
Photo: Steven with guest John Cleese (Basil from Fawlty Towers).
Hospitality Awards
