Four Seasons Hotel Tokyo at Marunouchi

Four Seasons Tenure

• Since 2026
• First Four Seasons Assignment: Four Seasons Hotel Tokyo at Marunouchi 

Employment History

• Poise, Singapore; Saint Pierre, Singapore; Oaxen Krog, Stockholm, Sweden; Dinner by Heston Blumenthal, Melbourne, Australia; The Fat Duck (Melbourne Residency), Melbourne, Australia; The Bridge Room, Sydney, Australia; Midsummer House, Cambridge, UK; Drakes at The Clock House, Ripley, UK; Dartmoor Inn, Devon, UK

Education

• Diploma in Professional Cookery, Plymouth College, UK

Birthplace

• Tavistock, Devon, England

Languages Spoken

• English

Stephen Lancaster’s path through the world’s leading kitchens has been defined by a disciplined approach to craft and utmost respect for ingredients. Widely acclaimed by peers and critics alike, his cooking reinterprets French classics through an international lens, with the considered use of preservation techniques like fermentation and ageing.

Born in England’s Devon region, Stephen grew up surrounded by fertile farmland, generous coastlines, and a food culture grounded in exceptional produce and honest cooking. “Even some of the simplest pub meals were prepared with real care and pride,” he says, an ethos that would later shape his own philosophy.

At 13, he took a weekend job washing plates at a local café, where the energy and buzz of the kitchen quickly captured his imagination. By his late teens, Stephen had his sights set firmly on professional cooking, working at a reputable pub while completing his culinary training. Using the Michelin Guide as a career roadmap, he sought out restaurants where consistency and creativity were held to the highest standard. Early formative experiences in the UK included roles at Drakes at The Clock House in Ripley and Midsummer House in Cambridge, both Michelin-starred establishments that demanded technical rigour, resilience, and relentless attention to detail.

In 2013, Stephen made the move to Australia, where he broadened his understanding of modern culinary expression (and as he jokes, “learned something about work-life balance”) across multiple renowned restaurants, including Dinner by Heston and The Bridge Room, before returning to Europe for a pivotal stint at Oaxen Krog (two Michelin stars) in Stockholm. It was here that he mastered the nuances of Nordic preservation methods which have since become integral to his identity as a chef.

“Fermentation is often associated with bold intensity, but I prefer a more restrained approach. Used thoughtfully, these techniques build complexity and amplify flavour without overwhelming the dish,” he explains.

Stephen’s reputation grew further during his tenure as Chef de Cuisine at Saint Pierre in Singapore, where he helped lead the restaurant to its second Michelin star. In 2022, he opened Poise, also in Singapore, shaping its identity from the ground up and earning a Michelin star in the first year of operations.

Across each chapter of his career, Stephen has remained committed to a simple principle: never stop pushing forward. “There is always room for improvement. The pursuit of excellence is what keeps our craft evolving,” he says.

This spirit of subtle progression informs his approach at SÉZANNE, where he guides the restaurant’s ongoing evolution while upholding its original vision of modern French cuisine grounded in precision and finesse. Articulating a fresh global perspective, his cuisine reflects Japanese seasonality through refined French techniques, balanced with a skilful measure of fermentation to create depth, harmony and clarity of flavour. Over at MAISON MARUNOUCHI, he leads the team in delivering beautifully executed seasonal classics – dishes that combine elegance with a sense of relaxed approachability.

For Stephen, cooking is ultimately an act of collaboration between chefs, producers and the natural rhythm of seasons. With a deep respect for the craftsmanship that defines Japan’s food culture, he makes it a point to work closely with small farmers and artisans whose devotion to extraordinary ingredients mirrors his own. Under his leadership, the Four Seasons team continues to deepen ties with local partners.

Away from the kitchen, Stephen enjoys spending time outdoors, including running and playing golf. “Since I’m quite terrible at golf, the two often tend to merge together,” he jokes. The light-hearted remark reflects the tone this Executive Chef brings to his team: while expectations remain uncompromising, his leadership style is collaborative, measured and good-humoured.