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.
4 Servings / Serving Size: 1/4 recipe 8 ounces peeled and deveined shrimp 1 carrot, peeled, julienne on mandolin 1 each Kirby cucumber, thinly sliced (can use English) 1 medium pomelo, peeled, diced into large chunks (can substitute papaya) 1/4 cup mint...
When I left Whole Foods Market over ten years ago, I somehow knew that people would eventually want the kind of multi ethnic, plant forward cuisine that I have been creating for decades. I took a massive leap of faith when I left right after writing the...
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...