In this episode of Dining Room Stories, Stephen Nairn, the CEO and Culinary Director of LCC Hospitality, shares his journey from humble beginnings in Scotland to becoming a major player in Melbourne’s hospitality scene. As the creative force behind renowned venues such as Eugene Dining and Home Ya Bistro & Bar, Stephen’s insight into hospitality is invaluable.
Growing up in Glasgow, Stephen’s earliest memories of food are rooted in simplicity; he recalls hearty dishes like chicken broth, soups and Cullen Skink, reflecting Scotland’s rustic, comforting culinary style. These formative experiences influenced his approach to food, focusing on honesty and the quality of ingredients, a philosophy he carries through to his current work.
Stephen’s path to culinary greatness wasn’t direct. After finishing school early, he stumbled into the kitchen as a kitchen porter. What began as a job quickly evolved into a passion as he realised he was drawn to the rhythm and process of cooking. His journey took him from Edinburgh, where he honed his skills, to the prestigious 11 Madison Park in New York. Stephen credits much of his success to the strong mentors he encountered, especially in New York, where the culinary landscape pushed him to expand his horizons.
When Stephen moved to Melbourne in 2013, he was taken aback by the laid-back, casual approach of local restaurants compared to the fast-paced, high-stakes environments of New York and Europe. But, over time, he embraced Melbourne’s unique food scene, particularly the influence of Asian flavours. He now balances creativity and business, managing over 120 people in his hospitality empire. His leadership is grounded in clear systems and processes, ensuring the team shares his passion for food and service while staying aligned with the business goals.
One of the highlights of Stephen’s career has been his commitment to mentorship. He believes in guiding young chefs not through strict rules, but by providing direction and creating an environment where they can learn and discover their own paths. His approach reflects the ethos of Dining Room Stories, a celebration of the journey, not just the destination.
In his candid discussion, Stephen also addresses the challenges facing the hospitality industry, especially in light of the shifting economy and evolving consumer behaviours. Despite the hurdles, he remains optimistic, focusing on the importance of building strong, personal connections with guests. For him, the guest experience is paramount, good food is essential, but the way guests feel when they walk through the door is what truly makes a restaurant memorable.
Stephen’s reflections offer a deep dive into the hospitality industry, offering both seasoned professionals and newcomers valuable insights into leadership, culinary philosophy, and business strategy. His advice to younger chefs? “Enjoy the process, and don’t sweat the small stuff.” This perspective is not just about food, but about life itself, reminding us that in both the kitchen and the business world, the journey is just as important as the outcome.
For more insights from culinary leaders like Stephen, check out other episodes on Dining Room Stories, where hospitality meets storytelling and passion.
