Stephen’s lifelong connection to food was shaped by his Italian heritage and childhood memories of abundant homegrown produce, which sparked a deep respect for flavour, seasonality, and the care behind it.

His culinary journey took him from Sydney’s vibrant dining scene—where he trained under influential figures like Cesare Masci—to Italy, where he refined his craft in Emilia-Romagna and Rome, including time with Michelin-starred chef Salvatore Tassa. These formative experiences instilled in him a philosophy of letting exceptional produce speak for itself, grounding his approach to cooking in authenticity, tradition, and a deep respect for ingredients.

Now based in Robertson in the Southern Highlands, Stephen leads the evolution of Moonacres Kitchen, transforming it from an organic farm into a celebrated food destination encompassing a bakery, cooking school, Italian restaurant, and café at Ngununggula Regional Gallery. His work is driven by a commitment to local, sustainable produce and a desire to recreate the honest, flavour-driven food of his upbringing. A Friend of the Shoalhaven Food Network, Stephen continues to collaborate across the region and will partner with Simon Marnie in a “Chef’s Challenge” event at Terrara House in 2026, celebrating regional talent and the shared joy of food.