Chef Steven De Bruyn graduated with the highest honors from “Ter Duinen” in Koksijde, which is regarded as the most reputable Culinary school in his native country,Belgium. After getting his classical training at the 2 Michelin star restaurant Claude Dupont in Brussels he found himself running his own kitchen at the swank Parisian restaurant, Jean-Claude Ferrero. With a hunger to travel and to feed his adventurous palate he decided to work for the original destination resorts company, Club Med. He developed a love for international cuisines and local flavors while working in Bermuda, Switzerland, Florida and Turks and Caicos. During the next 4 years he became the Chef of 2 fine dining restaurants in Belgium.

He came to the Unites States in 1994 where he started as Sous Chef at the Garden City Hotel in Long Island, New York. In 1997 he became the Executive Chef/Wine director where he was awarded an “Excellent” rating for The Polo Grill restaurant by the New York Times. He was also inducted into the Belgian Society of Master Chefs and was the recipient of the “Maison de Qualite” diploma by the Club Gastronomique Prosper Montagne. In 2012 he became the Executive Chef of a large Private Club, the New York Athletic Club or the N.Y.A.C. While being in charge of all restaurants and banquet operations he re-opened the exclusive MDR restaurant after a complete makeover.

Two years later, due to family reasons, he took a private Chef position for a formal New York City family where he traveled to cook for the most discerning guests and celebrities at 8 different properties throughout the U.S., including Maine, Florida, New York City, The Hamptons and 2 Private Ranches in Montana and 1 remote ranch in Wyoming. With a passion for great food he also became able to adapt his cooking style to the family’s taste, preferences and dietary needs while exceeding their expectations with his healthy and tasty culinary creations.