Stephen Wheeler

The story of our Executive Head Chef

“Food is like fashion- it’s constantly evolving.”

Born and bred in Herefordshire, Stephen’s passion for cooking started at a young age, when he helped his father pick fresh vegetables from the garden for Sunday lunch.

After spending the first five years of his chef career learning his trade at The Grosvenor House in Park Lane, he made the decision to depart for sunnier climes, jetting off to Australia for a role at Hyatt Hotel Canberra. This adventure was followed by stints at the Hyatt Regency on the Gold Coast and the beautiful Hayman Island, a barefoot luxury resort in the heart of the Great Barrier Reef.

When itchy feet got the better of him, he returned to the UK for the next decade, working at the Hilton in Swindon Wiltshire before taking on the role of executive head chef at Harrods.

In 2003, Stephen became part of The Grove’s launch team, working hard to help us set up the hotel and get it ready to serve the very first diners. A few years later, the memories of idyllic island life took him back to The Maldives. Working at high-end resorts like the Six Senses Laamu, Constance Moofushi and Sun Siyam Iru Fushi, he was immersed into a world of sustainability and eco-friendly dining, a philosophy he’s brought with him to all his future roles. Whether it’s growing herbs in the garden or serving the freshest fish and ethically sourced meat, Stephen has long been committed to using the very best ingredients.

Since returning home to The Grove at the end of 2017, he’s been putting his stamp back on our dining offering, with his passion for simple food and high quality training. From farm to plate, Stephen will make sure guests experience the best flavours and the freshest ingredients. 

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