Originally from the state of Virginia, Steve came to the Bayfield area in the early 90’s to attend Northland College. He quickly became enchanted with Lake Superior and the many class A trout streams dotting the landscape. An avid fisherman, Steve ties his own flies and releases 90% of what he catches.

Steve’s resume is the portrait of an experienced chef. He studied at the Culinary Institute of America in Napa Valley and worked at Wild Rice restaurant in Bayfield, and Good Thyme restaurant in Washburn. He spent several seasons at the Chart House restaurant in Hawaii, and cooking at a gourmet fly-in fishing camp in Alaska.

As you might imagine, Steve has a way with fish. Guests are raving about his Seared Yellowfin Tuna, but he is equally adept at preparing foods native to the Bayfield area, and classic 301 Rittenhouse dishes. But why take our word for it? Make your dinner reservations today!