Stephen C. Smiley CCC
I started off my career in culinary arts in 1976 as a dishwasher at Town & Country restaurant in Spokane, WA while attending Gonzaga Prep HS. From there I moved to the Russian River resort area and worked under Chef Tim Cass for many years. Eventually, I found my way to the Sonoma Mission Inn and Spa as a saucier in the banquet department. At this point, I decided to attend the California Culinary Academy in San Fransisco, CA. I’ve worked with Jeremiah Tower and Alice Waters both at Stars Restaurant and Chez Panisse in Berkeley, CA. I’ve worked with Chef Phil Collins at the Spinnaker, in Sausalito, CA. From there I spent time at the Marin Country Club in Novato, CA. I eventually made my way up to Newport, OR, and became the chef at Port Dock One, where I took the bronze medal at the Oyster Cloyster Oregon Coast competition. Eventually, I made it to the East Coast where I worked under chef Paul Gerard at the Soho House NYC. My career has spanned over 45 years with some of the most amazing chefs in the world. I was taught that no salt & pepper shakers were to be set on the table. I was also taught to use fresh local ingredients with an emphasis on local sustainable products. I was spoiled in the SF Bay area as we would place our seafood orders the night before and by 6 a.m. that day, we had the freshest products. It doesn’t get any better than that. I come with the approach of shopping daily if need be, and using my creative food knowledge to bring the healthiest possible serving with incredible flavors.
Bon Appetit!
