Steve’s desire to be in the hospitality industry started at a young age, growing up having a love for the holidays and entertaining. Steve’s culinary quest started in a small school in the Adirondack Mountains called “Paul Smiths.” There, he received his Associates in Culinary Arts/ Applied Science. Immediately following his graduation, Steve ventured down south to Charleston, SC to work for the Kiawah Island Golf Resort. While working his way through most of the restaurants the island had to offer, Steve found himself as the sous chef of Tomasso’s at Turtle Point. Intrigued by the Lowcountry and falling in love with the food, Steve later took the Chef de Cusine position at The Frances Marion Hotel, a historic hotel in the middle of downtown Charleston, which focuses on Lowcountry cuisine. Every Saturday, Steve was able to go across the street to the Farmers Market in Marion Square and grab local produce to help inspire his menus. While Steve spent three years perfecting his Lowcountry inspired menus and loving what he did, he always knew he wanted to start a family. While working as a chef of a hotel, he knew he wouldn’t have the time he wanted with his wife and soon-to-be kids. Steve took a position as a sous chef at Lutheran Homes’ Franke at Seaside, being able to do what he loves to do but still have time for his family. Steve now resides on Johns Island with his wife and two children. When Steve isn’t on the truck or prepping for a catering event, you can find him chasing his little ones in the back yard, or sitting by a fire with his wife, enjoying all that nature has to offer.