Corporate Executive Chef

STEFFAN HOWARD

about_chef

Corporate Executive Chef of Palais Royale Ballroom, The Grand Luxe Event Boutique, The Exchange Cafe, Rotman School of Management and The Food Studio Catering and Banquet Operations for The Pegasus Hospitality Group

Chef Steffan Howard has enjoyed cooking in Paris, Montreal and Toronto. In Paris, Steffan worked the opening of Euro Disney in the parks most renowned restaurant “The California Grill” being part of an international team of cooks who were rewarded a 14/20 by Gault Millau (only 16 other Hotel restaurants in Europe rated higher at the time), also doing stages at two different 2 star Michelin-rated restaurants and one local Patisserie.

Upon his return to Canada, Steffan joined the Flagship Four Seasons Hotel in Toronto, working his way onto the cooking line at Canada’s first CAA 5 diamond restaurant team at Truffles. Steffan has also enjoyed being Sous chef at both JOV Bistro and the Art Gallery of Ontario. He was also Head Chef at the Woodlawn Terrace Inn in Cobourg, Ontario securing a spot on the Ontario’s Finest Inns Select Registry for food offerings for the 1st time in the Woodlawn Inn’s 40 + year history.

Steffan is proud to be integrated with Ontario’s organic Food movement, spending 3 years working on an Organic farm as a product developer and initiating an organic catering company. In 2004, he was selected as not only the chairman of Toronto’s 15th annual Feast of Fields, hosting a forum on aquaculture with David Suzuki as the keynote speaker, but also by the World Wildlife Foundation to help promote ecological agriculture. Cuisine Canada asked Steffan to speak at their bi-annual food conference at Guelph University, as well. Steffan continues his ecological efforts pertaining to food with a campaign to create “awareness to the general public” about the impending invasion of “Asian carp” into our Great lakes system.

Utilizing this network and understanding the virtues and benefits of using local, indigenous and organic product dominates when Steffan is customizing and producing menus for the Pegasus Hospitality Group.  Hosting events like “Spring Thaw”, “The Wildlife Ball” and the weekly Faith, Hope and Charity Luncheons at the Palais Royale Ballroom are just a little example of the efforts that the Pegasus Hospitality Group invests in to help local ideas and communities thrive.

Steffan has appeared as a guest on Breakfast Television a number of times as well as Guest hosting Global’s Good Health Show.  Steffan was part of TVO’s ‘Taste Bud Series’ as well as being featured or interviewed in all Canadian National Newspapers and several local Ontario Newspapers. As well, CBC Radio/Radio Canada and a few other local Toronto Radio stations have aired his efforts in promoting Organic and Local cuisine and for being a top level Toronto Chef.

Steffan enjoys working with all his location chefs, cooks and stewards. Always learning, growing and watching the Pegasus kitchen brigades flourish while encapsulating the diverse and incredibly inspiring ethnic and food communities in Toronto.

Chef Steffan and the Pegasus Hospitality Group invite you to our gorgeous venues to sit and create your perfect hospitality vision.

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