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Steven Meese

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Chef Meese’s cooking comes from the deepest part of his soul, inspired from his many experiences and travels around the world. Like his playful, eccentric and quirky personality, his approach to cuisine is the same, while his style and technique are visually stunning. Chef Meese has trained under three Michelin star chefs Daniel Boulud and Jean Pierre. Refining his craft and finding his true identity and style in the culinary world. Chef Meese has displayed his world class talent at prestigious James Beard Dinners and some of the largest culinary food and wine shows, including the New York City Food & Wine Festival, Charleston Food & Wine, and Euphoria. In Chef Meese’s illustrious career, he has garnered two Michelin Stars and been featured in the New York Times and Detroit Free Press. He has been in magazines such as Edible Wow, Happenings and New York Magazine.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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