Steve started cooking in Seattle. His real education began at The Ritz Carlton where he mastered French discipline and technique. With Jeff Jackson at The Lodge at Torrey Pines, Steve applied classic skill to casual dining, and his signature California coastal cuisine was born.
He took over leadership at the Catamaran in 2011 and opened Oceana Coastal Kitchen in 2015.
Beyond Oceana and the other Catamaran restaurants, Steve and his team produce the weddings, banquets, holiday events, and summer luaus that have made the Catamaran one of San Diego’s most popular destinations.
By design, every plate that leaves the Catamaran kitchen brings to table the sun and sea of southern California.
At home Steve bakes, cooks, grills. He also gardens, collects cookbooks and wine, and rides his Suzuki Intruder. He lives with his wife Alex and dog Simca in Normal Heights.