EXECUTIVE CHEF

Overseeing the culinary team at Hansar Samui is Executive Chef, Stephen Jean Dion.  Born and raised in Montreal, Canada, Chef Stephen began his culinary career as an eighteen year old apprentice, at the famed restaurant Les Halles in Quebec under the leadership of Dominic Crovosier.  Les Halles achieved the reputation of being one of the most outstanding independent restaurants in Canada. 

After two years there, Stephen traveled to Asia passing through Singapore and Malaysia before taking up a position in Bangkok at the famous Ma Maison Restaurant at the Hilton Nai lert Park as Chef de Cuisine.

A unique opportunity to be the Private Chef to His Majesty the King of Jordan became a turning point in his career and he spent the next two years catering for the Royal Family.  He has cooked for many high profile dignitaries and Royalty including the Sultan of Brunei and Prince Charles to name a few.

Stephen’s love for Thailand saw him return to Bangkok where he spent the next five years at the Lebua at State Tower Bangkok (also known as the Dome).  He started out as Chef de Cuisine of their Sirocco restaurant and within a few years became the Executive Chef.

Stephen has created a unique and memorable epicurean experience for resort guests where they can appreciate the authentic taste of French Mediterranean Cuisine, in addition to a Thai menu at the beachfront H Bistro Restaurant.    Menu highlights include fresh Maine lobster and oysters flown from Canada, Japan, and France, complemented by a carefully handpicked list of International wines and champagnes.    

I have never stopped innovating and learning and continue to do so regularly with the Hansar family, creating competitive menus, providing the highest quality of ingredients from around the world, while ensuring great value, and instilling the Hansar philosophy in everything we do, said Stephen.

This brilliant young Chef is definitely one to watch.