Celebrity chefs at the Green Living Show

Photo: www.greenlivingonline.com

What better way to spend at Sunday that watching culinary masters create some delicious fare at the Green Living Show?

Sunday 12:00 pm
Mike Steh

Michael Steh, Executive Chef of reds bistro & wine bar is considered one of Toronto's rising young chefs. A proponent of Slow Food and supporter of local producers, Steh's individual style has elevated reds' reputation as an exciting wine and dining destination.

Steh's culinary start began on a farm in rural Oshawa where his Slovenian-born parents taught him firsthand how to press wine, can fruit and smoke meat. Steh acknowledges these early experiences, and time-honored European traditions as the backbone of his culinary talent.

"Knowledge of food, passion for cooking and a strong work ethic are an essential combination for success in this business. You can teach someone to cook, and you can inspire them to be passionate," says Steh. "But you can't teach work ethic. That has to come from within."

Once he realized his passion for food, Steh abandoned his engineerin studies to serve as an apprentice at Oliver Bonacini's Canoe, He was promoted to sous chef at the tender age of 23.

Steh departed Biff's to serve as executive chef at a skiing destination of Collingwood, Ontario and participated in the concept, design, construction and management of the restaurant. Toronto beckoned Steh once again and he returned in to work alongside Susur Lee at
Susur. He later moved to Splendido where he served as executive sous chef, eventually making his way to reds bistro & wine bar as executive chef.

Sunday 2:00 pm
Owen Steinberg

With over 25 years of Industry experience and a graduate degree from The Culinary Institute of America, Chef Owen Steinberg is well equipped to follow his passion of creating delicious meals from the products grown and processed here in Ontario.

Working for the past ten years with local growers and producers,
Chef Owen has built relationships and supply networks that have allowed him, in his present position as Executive Chef of IL FORNELLO Restaurants, to design an All Ontario menu for these popular family style Italian restaurants.

In June, 2007 IL FORNELLO Restaurants was the first restaurant group to commit to offering these local food options all year long and they have kept to that promise, even going so far as to create a twelve item, three course prix fixe menu available in January and February of 2008 with every item made entirely from 100% local Ontario ingredients.

Photos: left to right: Owen Steinberg, Mike Steh.