Your host for the October 14th Bon Appetit Wine & Food Festival onboard Riviera is the Executive Chef for Myriad Restaurant Group and Tribeca Grill in New York.
His earthy, contemporary American cuisine is the hallmark of the Grill, Drew Nieporent’s flagship restaurant in downtown Manhattan. Stephen’s passion and energy are indispensable and offer Myriad a competitive edge in the world of hospitality consulting. As Tribeca Grill’s Executive Chef, Stephen's culinary creativity is disciplined by classical technique, inspiring standout dishes such as Braised Short Rib with Foie Gras Ravioli and Poached Maine Lobster with Crispy Sweetbreads. His innovative menu finds a perfect complement in Tribeca Grill's superb wine list, winner of Wine Spectator's coveted Grand Award every year since 2002.
Stephen’s wine dinners, co-hosted with wine director David Gordon, draw critical acclaim. His interest in artisanal cheeses prompted him to develop a cheese course that has become a stellar feature of the Grill's menu.
As the Executive Chef for Myriad Restaurant Group, Stephen has played an instrumental role in opening Myriad client kitchens. He has been trained in all aspects of the culinary world – corporate, conventional, fine dining, and off-premise, to name a few.
After graduating from the Culinary Institute of America, he became the sous chef at Manhattan's Abbey restaurant. He continued to polish his craft at Gotham Bar & Grill and then at Fantino in the Ritz Carlton. Stephen stayed with Ritz Carlton for several years, cooking in various cities across the US. In 1999, he was named executive sous chef for the Peabody Orlando, where he oversaw all five restaurants for the 1000-room hotel. He joined Tribeca Grill in 2000 and became its executive chef in 2003.
Stephen has traveled all over the world with Regent Seven Seas (Oceania Cruises' sister company) as a guest chef. His experiences abroad influence his food both at Tribeca Grill and his consulting work with Myriad.