MEET CHEF STEVE WALKER

As a Bay Area Native, Chef Steve Walker has immersed himself in the local tradition of taking classic old world recipes and using the abundance of local seasonal ingredients to elevate flavors, all while adding the techniques of the maestros to his repertoire. From his inspirational time as Chef de Cuisine at Corso in Berkeley to his creative work executed with precision at the San Francisco iconic Rose Pistola as Executive Chef, he has always taken great care to source the highest quality from the most local sources available in order to execute his vision on the plate. His travels throughout Europe landed him in some historic places with unique experiences in kitchens throughout France and Italy. Eating and cooking his way through his travels has only expanded into his everyday life and it shows in his dedication to continuous growth and development of his dishes. “I dined out for every meal and immersed myself in the culture,” says Walker. “When I returned, I started practicing all that I had learned from whole animal butchery, house cured meats and handmade pastas to using the freshest seasonal ingredients I could find.” Chef Walker has always felt comfortable in the kitchen, an often chaotic environment in restaurants, and where his skills and demeanor help quell that chaos and where he motivates others to raise their game to the next level. Consistency in execution and a sense of pride in what he can provide for his guests, Chef Walker is always excited to create distinctive and memorable experiences for others to enjoy.