I’m a professional chef with over 20 years of experience in the culinary industry, specializing in soulful, creative, and culturally inspired cuisine. A 2007 graduate of the Connecticut Culinary Institute, I’ve been working in professional kitchens since the age of 18 and have built a dynamic career as both a chef and culinary entrepreneur.

In 2010, I opened Cast Iron Soul, a beloved neighborhood restaurant that operated successfully until 2015. I followed that with Smokin Skillet in 2016, where I continued pushing the boundaries of Southern and comfort cuisine. After transitioning from ownership, I took on the role of Executive Chef at The Anchor Spa—New Haven’s oldest bar—revitalizing its food program with a modern, globally influenced approach.

In 2019, I began working as a Culinary Consultant, helping launch innovative food concepts such as Bomb Wing and Rice Bar in Hamden and Jazzy’s Cabaret in New Haven. For both, I developed full-scale menus, recipes, and kitchen systems designed for consistency, flavor, and profitability.

Currently, I serve as the Executive Chef at a prestigious university in Connecticut under the Compass Group, where I lead high-volume dining operations, develop seasonal menus, and mentor upcoming culinary talent. I'm also an active member of the American Culinary Federation and passionate about sharing my expertise through consulting, private dining, and culinary experiences.

For me, cooking is...

Cooking is how I express love, tell stories, and stay grounded. It’s peace, passion, and my way of connecting with people.

I learned to cook at...

I learned to cook at my grandmother’s side, helping her with Sunday meals after church—that’s where my passion for food truly began.

A cooking secret...

My secret in the kitchen is keeping it soulful—cook with love, stay organized, and let the ingredients speak for themselves.

My menus

"Una Notte Italiana" (An Italian Night)

STARTER

All inclusive

Burrata & Roasted Tomato Bruschetta- Creamy burrata cheese served over toasted artisan bread with roasted cherry tomatoes, basil oil, and a balsamic glaze

FIRST COURSE

All inclusive

Handmade Ricotta Gnocchi with Brown Butter Sage Sauce- Pillowy ricotta gnocchi sautéed in brown butter with fresh sage, parmesan, and cracked pepper

MAIN COURSE

Choose 2 dishes

Veal Francese Tender-veal cutlets dipped in egg batter and sautéed in a lemon white wine butter sauce

Lobster & Shrimp Fra Diavolo- Spicy tomato seafood sauce with lobster, shrimp, and linguine

Wild Mushroom Risotto (Vegetarian)-Creamy Arborio rice with porcini, cremini, and truffle essence

DESSERT

All inclusive

Chocolate Tiramisu Torte- Rich chocolate sponge soaked in espresso with mascarpone cream, dusted in cocoa powder

Seasonal Vegetarian Surprise

STARTER

All inclusive

Crispy Plantain Bite with Avocado Mousse – A one-bite starter with lime-kissed avocado purée, pickled shallots & microgreens

FIRST COURSE

All inclusive

Charred Carrot & Citrus Salad – Roasted heirloom carrots, orange segments, shaved fennel, and arugula with tahini-lime dressing and toasted sunflower seeds

Smoked Tomato & Coconut Soup – Silky smoked tomato broth simmered with ginger, coconut milk, and Peruvian peppers, garnished with crispy lentils

MAIN COURSE

All inclusive

Wild Mushroom Arepa Stack – Seared arepas layered with garlicky wild mushrooms, charred corn, sautéed kale, and roasted red pepper purée

Caribbean Sweet Potato Curry – Coconut-braised sweet potato, bell peppers, and chickpeas in a Caribbean-style curry sauce over turmeric rice

Charred Cauliflower Steak – Thick-cut cauliflower seared and roasted, served with spiced lentils, chimichurri, and roasted garlic hummus

DESSERT

All inclusive

Spiced Chocolate Pudding with Macerated Berries – Dairy-free dark chocolate pudding infused with cinnamon and ancho chile, topped with seasonal berries and citrus zest

Coastal Celebration Dinner

STARTER

All inclusive

Oysters on the Half Shell – Local oysters topped with yuzu mignonette, cucumber, and pink peppercorn

FIRST COURSE

All inclusive

Seared Scallop & Corn Purée – Diver scallop with silky sweet corn purée, crispy shallots, and basil oil

Lobster Bisque – Creamy house-made bisque with sherry, tarragon, and butter-poached lobster morsels

MAIN COURSE

All inclusive

Each Guest choose 1: Pan-Roasted Halibut – Served over spring pea risotto with preserved lemon and mint oil

Each Guest Choose 1: Miso Glazed Salmon – Atlantic salmon, jasmine rice, roasted bok choy, and ginger-tamarind glaze

Each Guest Choose One: Garlic Butter Shrimp & Clams – Gulf shrimp and littleneck clams sautéed with garlic, herbs, and white wine over saffron couscous

DESSERT

All inclusive

Passion Fruit Cheesecake (GF) – Creamy cashew-based cheesecake with coconut-almond crust, topped with fresh passion fruit and mango

Caribbean Asian

STARTER

All inclusive

Sancocho Dumplings

Cuban Cigars (Egg Rolls)

Coconut Curry Mussels

FIRST COURSE

All inclusive

House Salad w/ House Made Vinaigrette (Romaine Lettuce, Grape Tomatoes, English Cucumber, Red Onion, Shredded Carrot, Pea Shoots, Bell Pepper)

MAIN COURSE

All inclusive

Jerk Chicken Fried Rice

Saki Braised Oxtails w/ Rice, Gungo Peas and Bok Choy

Shrimp Rundown Lo Mein (Tossed with Carrots, Celery, Bell Peppers, Scallion and Onions)

DESSERT

All inclusive

Perfect Banana Pudding

Chocolate Lave Cake w/ Vanilla Ice Cream

Fresh Fruit with Fresh Whipped Cream

Mediterranean Excursion

STARTER

Choose 2 dishes

Charcuterie Board/ assortment of meats, cheeses, dried fruit, jams and crackers

Mezze Board

FIRST COURSE

Choose 2 dishes

Cucumber Tomato Salad w/ Feta Cheese

Mediterranean White Bean Soup

MAIN COURSE

Choose 3 dishes

Seafood Paella (Mussels, Shrimp, Grouper, Sausage)

Marinated Beef Kabobs, Cous Cous Jambalaya, Roasted Vegetables

Braised Bell and Evan’s Chicken Thighs w/ walnut, parsley salsa,

Lemon Garlic Orzo with Roasted Vegetables

DESSERT

Choose 2 dishes

Baklava

Fresh Fruit with Fresh Whipped Cream

Chocolate Lave Cake w/ Vanilla Ice Cream

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Chef Stephen's reviews

4.94

•

10 services

Chef Stephen was incredible. I appreciate how he collaborated with me to make the private dinner the best experience possible. I will definitely recommend him to anyone that wants to hire him! Everything was delicious, coursed out well, and incredibly flavorful. Thank you chef Stephen!

Chef Stephen prepared a phenomenal dinner. Each dish was thoughtfully prepared with authentic ingredients. The night started off with a complementary lychee martini. From there, the chef prepared an appetizer of edamame and hand shaped steamed pork dumplings. After the appetizer, we were served local mixed greens with a homemade ginger dressing. For the main course, hibachi took the center stage and consisted of jumbo shrimp, filet mignon, and mixed vegetables. The night ended with a light and airy cheesecake drizzled with a fruit compote and fresh cut strawberries. If you’re thinking whether you should book Chef Stephen for your event, I guarantee you won’t be disappointed! We will be booking Chef Stephen in the future for a larger event!

Chef Stephen was friendly and flexible and worked with us to choose a wonderful menu. He has a great manner and the food was delicious. Would be happy to work with him again.