"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education."
Chef Steven is the owner and operator of 80-acre Three Sisters Farm & Ranch in Northern Colorado devoted to sustainable food production. He attended culinary school in Pasadena, California, and had the opportunity to work events at Spago’s catering kitchen in Hollywood.
He began his culinary career at 16 as a dishwasher and busboy, quickly moving into a waiter position, and then eventually to bartender. While attending a bachelor’s program in Engineering at Texas A&M, he quickly realized he didn’t have a passion for the thermodynamics of an I-beam, but loved the thermodynamics of a saute pan.
After years of working in hotels and resorts on Maui, country clubs in Texas, and multiple restaurants and university foodservice operations in Fort Collins, Colorado, Chef Steven began teaching at Escoffier in 2011.
While teaching the Farm To Table® Experience course, he caught the bug for local and sustainable food production. In 2017, he and his family bought 80 acres in northern Colorado in order to start a sustainable agriculture business. With heritage breeds of cattle, sheep, goats, alpaca, and poultry, plus one acre devoted entirely to vegetables, he began his journey of learning about sustainable food production.
Farming and fiber arts (felting/wool production).