Chef Bites 2014 with Chef Michael Steh

By Patricia Noonan Current resto: The Chase and soon, Colette at The Thompson Hotel. Food style: I focus on classical French techniques with a modern American food edge. Training: School of Mom, George Brown College, Canoe and getting my Red Seal. Where I’ve been: Lots of major cities throughout the USA, Austria, Italy, Germany, Croatia, Serbia and Slovenia. What I’ve done:  I’m very focused on success. I made decisions and choices early in my career to learn restaurant operations. Then, several shared proprietorships, which taught me how to manage and lead people. Biggest culinary influence: Mom and Dad; more so Mom, as it was just like growing up with Julia Child! My Mom was a Slovenian banquet hall chef in Pickering. Amazing to see her roll out strudel pastry as big as a bed sheet! Fantasy meal: I had a fifteen course tasting menu with wine by myself at Ristorante dal Pescatore, a Michelin rated restaurant in Italy. It was a magical experience seeing a four generation family working together for the meal. Fave food and wine pairing: Slow spit roasted pork with an Oregon pinot noir. Junk food passion: Chocolate and hazelnut…Ferrero Rocher chocolates. Comfort food: If I can’t have Mom’s chicken soup with millet dumplings, I like to make a roast chicken with butter under the skin, stuffed with garlic. Fave resto: Andrew Carmellini’s The Dutch in NYC. Fave bar: The Reservoir Lounge has always been a good after-work hangout. Cookbook you can’t live without: Culinary Inspirations. I make all of my staff read this book. MIT - Most Important Tool… in the kitchen: I use Mac knives in my kitchen. Food fad prediction: French food is making a big comeback. Who would you love to cook with if you had the chance? I would cook with Chef Daniel Humm of Eleven Madison Park. It’s one of only a few four star restaurants in NYC. What’s the most exciting part of your profession? I want to walk away learning every single day, so my challenge is building into my staff, the discipline and choices about service. It’s about balance between high volume and consistently turning out the best food in this city.