Stephanie Morrison

Steph is an accomplished multi-award-winning head chef, pastry chef, restaurateur and culinary businesswoman. Using her expertise in the development of client recipes and methods, and in-depth knowledge of food science and ingredients technology has enabled her to understand the subtle intricacies of effective recipe manipulation.

She started her education with a BTEC diploma in hotel, catering, and institute operations, with multiple distinctions, winning the ‘Van Den Burg & Jurgens Trophy for Achievement’ and being recognised as student of the year. Having practised her profession in 5-star hotels right across the UK, Australia, and New Zealand, she’s also operated her own delicatessens, tearooms, and private catering businesses and was a longstanding member of The Guild of Fine Food Retailers and the British Independent Retailers Association. Her accolades include winning the ‘Soil Association Restaurant of the Year 2007’, winning ‘Best Pub Restaurant 2001/2002’, being a Salon Culinaire Silver Medallist for 3 tier wedding cakes and bronze medallist in margarine sculpture.

Whilst working for the Campden and Chorleywood Food Research Association (CCFRA) (now Campden BRI), as a scientific bakery technologist, she was responsible for initiating, conducting, and managing projects for global organizations, along with initiating research projects in conjunction with the UK Food Standards Association.

Sharing her culinary knowledge and expertise, she’s enjoyed being a part-time college lecturer delivering educational courses to students in cookery, cake decorating, creative arts & ceramics. Recognising her immense talent and expertise, she was invited to join Kudos Blends in 2020, as a bakery technologist to help with new innovative product development.