Served as Corporate Chef for Whole Foods Market for over a decade and developed more than 1000 foundational recipes, many still being served and enjoyed for decades.
Consultant to more than 20 top national retail and natural food supermarket chains representing hundreds of locations throughout the United States.
Created the "World Eats" comprehensive hot foods bar for Mariano's Markets offering the first truly global selection of self service prepared foods.
Recipe Developer and Culinary Innovation specialist for retail markets and restaurant chains with more than 8000 Mediterranean inspired, "Better for You" recipes and sub recipes.
Director of Culinary Innovation
consultant for numerous retail prepared
foods supermarket chains.
Travels, Trends & Inspiration
Here’s where you can find Chef Steves latest recipes, current projects, articles, and probably what he’s making for dinner.
This is one of my favorite dishes to make during local corn season. I know that you can get commercially grown corn any time of the year now, but I prefer seasonal local sweet corn for a few reasons. It’s one of my total “trigger” foods. These key ingredients release...
Serves: 8 / Serving Size: 1/8 recipe Spice rubs are simple to make in a blender and keep for weeks refrigerated. This wet rub is a rich, ruby color with deep complex spicy flavors of Korean chili, Matcha tea, and lime. This rub is wonderful on seafood, meat, poultry,...
INGREDIENTS: 1 head broccoli cut into florets 1 tablespoon dark roasted sesame oil 1 tablespoon Monster mash (see sub recipe below) 1 teaspoon kosher or Maldon sea salt METHOD: Steam broccoli florets for 45 seconds to 1 minute and immediately shock in ice water. Drain...