Michael Steh Email & Phone Number

Canada

Vancouver, British Columbia, Canada

Vancouver, Canada Area

Dynamic culinary executive with a proven track record in driving strategic growth, operational excellence, and culinary innovation. Skilled in managing multi-unit operations, boosting profitability, and leading high-performing teams.Key Achievements:Spearheaded the launch of Browns Crafthouse and Liberty Kitchen, expanding 13 new locations in four years.Directed annual menu rollouts across 80+ locations, ensuring culinary consistency and innovation.Leadership & Strategy:Developed and executed culinary strategies, managing budgets and resources.Mentored teams, driving higher retention and performance through leadership development.Cultivated continuous improvement and innovation in operational processes.Operational Leadership:Implemented process optimizations that enhanced efficiency and productivity.Led cross-functional collaboration to align decision-making and strategic goals.Proactively managed risks to ensure long-term business success.

Toronto, Canada Area

Accomplished Executive Chef with a strong track record of leading culinary innovation and driving operational excellence across multiple upscale dining concepts. Expert in developing high-performing teams, launching new brands, and enhancing guest experiences through creative menu development.Key Achievements:Played a pivotal role in launching six unique dining concepts, including The Chase, The Chase Fish & Oyster, Colette Grand Café, Little Fin, Kasa Moto, and Planta within three years.Led culinary operations across multiple locations, overseeing menu development, staffing, and procurement, ensuring consistent delivery of premium dining experiences.Fostered a culture of collaboration and culinary excellence, resulting in award-winning restaurants and recognition for culinary innovation in the competitive Toronto market.Leadership & Strategy:Spearheaded brand development initiatives that positioned Chase Hospitality Group as a leader in the upscale dining sector.Directed all aspects of kitchen operations, ensuring alignment with financial targets and operational goals.Mentored culinary teams, promoting growth and engagement while maintaining high standards of service and food quality.

Highly skilled Executive Chef with a passion for upscale French cuisine and a reputation for maintaining excellence in both culinary quality and service. Led culinary operations, menu development, and team leadership, driving innovation and enhancing the guest experience at one of Toronto’s premier dining destinations.Key Achievements:Maintained a prestigious 3-star rating for six consecutive years, showcasing consistent culinary excellence.Developed an award-winning in-house charcuterie program and curated Canada's largest cheese menu, emphasizing artisanal and locally sourced products.Earned multiple Wine Spectator Awards of Excellence, enhancing the restaurant's reputation with a world-class wine program.Leadership & Strategy:Oversaw all kitchen operations, including menu design, budget management, staffing, and procurement.Led and developed a team of 25 culinary professionals, fostering a collaborative and innovative environment.Played a key role in the successful rebranding and relaunch of Reds Wine Tavern, elevating the restaurant's profile and guest experience.

Toronto, Ontario, Canada

Contributed to the success of one of Canada’s top fine dining establishments, specializing in upscale Italian, French, and Continental cuisine. Developed expertise in high-end culinary techniques and operational leadership under the mentorship of renowned Chef David Lee.Key Achievements:Played a key role in maintaining Splendido’s status as a premier fine dining destination through exceptional menu development and kitchen leadership.Developed and executed a locally sourced, seasonal menu, emphasizing farm-to-table dining and collaboration with local producers.Honed expertise in fine dining techniques and menu innovation, contributing to the restaurant’s continued success and high standards.Leadership & Strategy:Supported the overall operations of a high-pressure, award-winning kitchen, ensuring operational excellence and guest satisfaction.Collaborated closely with culinary and front-of-house teams to deliver seamless dining experiences, upholding the restaurant’s reputation for quality.

Education record

Chemistry And Biology

Pursuing and undergrad degree in Food Sciences

Sous Vide Cooking, Sousvide Cooking Process And Low Temperature Cooking Science.