Chef Steve was the National Director of Creative Food Development for Whole Foods Market from 1990 to 2002. He wrote the book on natural foods, quite literally. He is the author of The Whole Foods Market Cookbook – A Guide to Natural Foods with 350 Recipes published by Clarkson Potter in the fall of 2002.

Since 2002, he has worked as an outside resource and industry consultant to innovate or create comprehensive prepared food service programs for major retail and restaurant chains and institutions including Google, Lettuce Entertain You Group, UCLA, UMASS, Roundy’s, Mariano’s, Canyon Ranch, Foodland Farms, and Luckys Markets among others. His passion and expertise in profitable “plant forward”, Asian, and Mediterranean-inspired cuisine remains the central focus of his work.

His recently published books, The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills were published by the American Diabetes Association in 2013 and early 2014.

Chef Steve is currently a member of the Menus of Change Advisory Board for the Culinary Institute of America (CIA) and is co-chair of the CIA’s new Appetites & Innovation initiative, a national leadership collaborative created for the purpose of advancing culinary excellence, health & wellness, sustainability, and cultures of innovation in retail food service.