Chef Steven Petusevsky

Served as a 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.

Chef Steven Petusevsky

Consultant to more than 20 top national retail and natural food supermarkets chains representing hundreds of locations throughout the United States.

Chef Steven Petusevsky

Consultant to more than 20 top national retail and natural food supermarkets chains representing hundreds of locations throughout the United States.

Chef Steven Petusevsky

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.

Chef Steven Petusevsky

Developed foundational prepared for service program for Mariano's Market, and Roundys Supermarkets "Chef Collection" program.

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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.

Ahi Poke Martini

Over the course of the last 2 years, I've been working in Oahu with a tremendously talented local culinary team. I now realize that Poke is almost a religion throughout Hawaii and a deeply embedded part of the historic culture of Hawaii. This version is...

Vietnamese Pommelo and Shrimp Salad Hue Style

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...

Chronicles of a Traveling Chef

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...

Mexican Street Corn

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...

Gochujang Chili and Matcha Tea Rubbed Salmon

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,...

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