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Chef Stephen Sullivan is the Assistant Executive Pastry Chef at the Venetian and Palazzo Hotel. The Venetian Resort Complex is the largest 5-Diamond resort in the world. The resort has 7200 rooms. The Venetian, Palazzo and Sands Convention Center together have 2.2 million square feet of banquet space. Before this, Stephen was the Executive Pastry Chef at the iconic 600 room Fairmont San Francisco, which has 55,000 square feet of conference and function space. He opened the new luxury MGM Grand Detroit with its 4 star 4 diamond 401 rooms and 4 star spa. They have 30,000 square feet of banquet space and multiple high volume outlets. Stephen has also worked at other world class properties, including opening duel property Executive Pastry Chef for the Horseshoe Casino and the Harrah’s Casino and Hotel, Iowa; Assistant Pastry Chef at the Four Seasons, Atlanta and Junior Pastry Sous Chef at the St. Regis Monarch Beach Resort and Spa, California.

Chef Stephen's advanced training include:
*The Barry Callebaut Chocolate Academy
*The Notter School of Pastry Arts
*Pre-Gel 5-star chef series
*The World Pastry Forum

Stephen was on the cover of the San Francisco Chronicle newspaper and in the San Francisco Chronicle Magazine as well as The San Francisco Examiner online and several TV news channels featuring the gingerbread house and his chocolate golden gate bridge. The gingerbread house was pictured in Martha Stewart Living Magazine and several international news papers including the London Sun Times. Stephen has also been featured in the Detroit Hour Magazine, Coast Magazine and Dessert Professional Magazine. He was selected as a finalist in the 2010 US Pastry Competition in New York City.