Steve’s love of food started at home with his parents. Originally from Grand Rapids, Michigan, he moved to Texas in 2005. His first job in Texas was as a baker at Southwestern Seminary where he remained until 2008, learning about cakes, pies, breads and assorted pastries. In 2009, he became Sous Chef at Chadra Mezza where he expanded his knowledge of Mediterranean cuisine. Steve spent a year at Pirahna Killer Sushi learning the art of sushi making. In late 2010, Steve joined the team at Grace as a grill and fish cook. Through his dedication and hard work, he was promoted to Sous Chef in 2013 and Chef de Cuisine in 2016. His favorite activity in the kitchen is making pastries and bread. Steve’s most prized kitchen utensil is his 8” French Chef’s Knife. One thing you learn quickly about Steve is that you can take the boy out of Michigan, but you can’t take the Michigan out of the boy… don’t mess with his Detroit Lions or Michigan Wolverines.