Born and raised in Edmonton, Steve knew from a young age that family and food are tightly connected, and was fascinated by the important relationship they have to each other. It’s something that drew him to pursue his career in culinary arts, and something that continues to drive him today.
After graduating from the Culinary program at NAIT, he moved to Vancouver and quickly became familiar with the fast paced food scene that #yvr had to offer. He experimented in a number of different environments including some of the top hotels (Fairmont Waterfront, Shangri La Hotel), and steak houses (Joe Fortes) before working at a remote fishing lodge off the northern coast of BC (Langara Island).
Since joining Chartier Restaurant in Beaumont, AB in December 2016, Steve has received multiple accolades for his whimsical approach to French Canadian cuisine. Chartier was named the “Best New Restaurant of 2016” and “Best French Restaurant of 2016” by Avenue Magazine, and one of the “Top New Restaurants in Alberta” from the Globe and Mail.
His food philosophy is simple: make it tasty and “can’t/won’t” is not an option. He doesn’t shy away from breaking down a whole animal, and feels it’s our inherent duty to use as much of it as we can….snout to tail. He believes that it’s one thing to have amazing ingredients but it’s another to be able to transform them into something wonderful that doesn’t just make people full – it brings them together.