Stephen Douglas Hoddinott was born in New London, CT where he grew up with a passion for cooking. Being the youngest of three children, Hoddinott spent a great deal of time in the kitchen cooking with his mother, and observing her techniques.
Hoddinott went to school to pursue his other love -- art. In 1995 he left Connecticut to attend Maryland Institute College of Art where he studied general art, and then ventured to Boston in 1996 where he studied illustration at the Art Institute of Boston.
Despite his love for art, Hoddinott couldn't resist his passion for the culinary industry. In 2000 he completed an apprenticeship under chefs Brian Hill and Jeff Fournier at the Linwood Bar and Grill which, as luck would have it, determined his future. From that point on, Hoddinott worked in a wide variety of establishments, which accurately reflects his overall love for food of all kinds.
In 2000, in addition from working as a line cook at the Linwood Bar and Grill in Boston, Hoddinott worked as a kitchen manager at Deli Haus where he continued to learn the ropes of the restaurant industry. In September of 2001, he sought out a Sous Chef position at Centro of Cambridge where applied all of his skills and talent in the kitchen.
In 2003, Hoddinott wanted a change of pace and took a position as a caterer for Gourmet Catering of Roslindale, MA where he experimented as an off-premise chef. While he enjoyed the field, Hoddinott found that his true passion was in the kitchen working with other talented chefs in a nourishing environment where they can bounce ideas off one another and combine their strengths. Hoddinott was eager to get out of catering and back to the restaurant business.
In 2003, Stephen took a position as a line cook at Excelsior, and then as a Sous chef at Sophia's under his former boss and colleague Jeff Fournier. Here, he was able to work on menu development and general kitchen management. In November of 2004, Hoddinott followed Fournier to The Metropolitan Club in Chestnut Hill where he took the position as the Executive Sous Chef continuing his partnership with Fournier. In 2007, he followed Fournier once again to Fournier's solo venture, 51 Lincoln in Newton as Executive Sous Chef. In December 2007, he moved to Fournier next consulting venture Townsends Restaurant where he serves as Executive Chef.
While his 'forte' is creating Italian dishes with fresh, homemade pasta, Hoddinott enjoys both eating and preparing all ranges of food and uses this down-to-earth mentality to great use in the kitchen.
