About Chef Steffan

Raised in rural Western Massachusetts, I always just sort of loved being around food and family. Helping in the kitchen when I was young, cooking for myself as I got a little older, and as I went into high school I quickly realized it was just "my place". I went on to graduate and further my focus in Culinary Arts at the esteemed Johnson & Wales University's mother campus in Providence, Rhode Island. I attained a Culinary Arts degree from there with a dual focus in leadership and food technologies. Later on, I trained under the tutelage of some of the rising chefs in the industry such as chefs Celeste Paige, Jeff Mahin, and ACF Master Chef Eric Ernest.

With over 15 years in the professional industry, I have served in a variety of sectors of hospitality. These experiences range from small-scale 5-star restaurants to industrial retail development and mass production catering. These experiences have allowed me to be prepared for almost any situation.

Along the road to becoming a chef, you begin to understand what it is to love and appreciate food. I believe in encouraging this love of food with all my clients, and with a background in most all dietary and religious restrictions, I try to find ways for everyone to enjoy the foods they love. I was trained as a halal and kosher chef while working for the Emirates group but also have working knowledge in most restrictions.