Steven is an enthusiast, activist, and advocate of food and all the pleasure it brings to our senses and our health.

Starting his culinary journey early in high school where he studied culinary arts and worked at a small American bistro, Steven is now a graduate of Johnson & Wales University and a seasoned cook. He has prepared culinary fare for private events, and in multiple restaurants and kitchens from the US to Europe. This experience gave Steven the opportunity to expand his pallet and vision of food, as well as what food means to a wide array of peoples and cultures. Upon graduating with a degree of Culinary Nutrition, he was presented with the Dean’s Award in his field of study. Steven also minored simultaneously in Food Science, and Clinical Dietetics while working as a teaching assistant.

As a member of the Research Chef’s Association (RCA) Steven competed with a team in the national RCA Culinology® competition at which his team won first place. He also represented Rhode Island in the National Skills USA Culinary competition in 2014. While in school, Steven was the President of the Nutrition Society Club. Here he co-developed the curriculum for a partnership with Albert Brown’s Medical School, in which Med students learned the foundations of proper food preparation and nutrition. Through the Nutrition Society Club, he also developed a farmer’s market program to inspire the public to use local farm fresh produce in every day cooking. Nutrition and sustainability are integral to Steven’s values. He wishes to obtain his Masters in Food Policy and Sustainability in the near future. Due to his passion for finding solutions for challenges facing communities, Steven was inducted as the Johnson & Wales University Newman Civic Fellow by Campus Compact in 2014.

Steven was most recently a Product Development Chef / Nutritionist for a food marketing agency in Richmond Virginia, where he developed products currently available to consumers as well as assisted national commodity boards in creating innovative ideas for their portfolio. Some of them include the Almond Board of California, California Fig Advisory Board, and the National Honey Board.

Steven enjoys reading about food culture, teaching cooking classes, and of course going out to eat. He has a growing vinyl collection and enjoys dancing and outdoor activities when he is not cooking.