Private Chef Steven Medford, OR, United States

Culinary Passion with a Metal Edge

When someone eats my food, I want them to feel as though they are simultaneously at home and in the highest quality restaurant. What I mean by this is that my food is comforting, but also surprising and of a fine quality that's unexpected. I relish the opportunity to shock the taste buds and trick the senses (you may say I'm a bit of a rule breaker). I can cook just about anything, but when I'm given the chance to push the culinary limits, both chef and diner can truly feel at home.

I spend many nights experimenting with foods and flavors at home in order to build my personal repertoire of recipes and ideas. I value the input of my family when creating something new. In addition to my personal experience, I have had a number of professional positions as well. As I was beginning my career, I worked for a boutique French restaurant by the name of La Pierre's in the Bay Area of California. I then moved on to become Sous Chef at the Hilton Hotel of Sacramento on a seasonal basis. When I left California, I attended Culinary School in Cincinnati, Ohio where I began contract work with one of the head chefs there on his new Belgian restaurant. After one final move, I am now here in the Rogue Valley looking to make my mark. I have found a position with the Rouge Valley Manor, but I am truly driven by the prospect of private chef work. I look forward to cooking for you!

American, BBQ, French, Italian, Soul/Southern