Steve Warner


Chef Steve Warner’s twenty-year culinary career started unconventionally in the early 90’s in Austin, Texas.  Fresh out of The University of Texas with an English degree, Steve had aspirations of a career in radio advertising sales.  After a short and harsh stint in the industry in the thick of a deep recession he quickly found himself an hourly position as a line cook at Romano’s Macaroni Grill.  Though his original intentions were but to weather the storm, Steve found his calling and developed a true passion for cooking while working his way from the bottom of the totem poll to Executive Chef and Opening Unit Training Captain with the then just burgeoning company.  Far from the corporate giant it is today, Macaroni Grill at that time made every item from scratch.  Every sauce, bread, dessert and pasta was created daily with personal care and attention to detail.  While the idea of peeling, deveining and hand stuffing 1,000 shrimp as only one of your daily duties may have scared many people out of the restaurant world, Steve’s passion for handmade delicacies, fresh ingredients and traditional preparations grew into a philosophy that would guide his career.


From what he fondly refers to as the University of Macaroni’s, Steve cultivated his training into a prolific career as an Executive and Corporate Chef traveling the country with renowned companies such as Morton’s of Chicago and Eddie V’s Edgewater Grille.  In 2005, he opened and operated the flagship Wildfish Seafood Grille in Newport Beach, California before landing in his hometown of San Antonio where he worked as the Executive Chef of the very successful Wildfish Seafood Grille located at Huebner and 1604.  His recipes have been featured in the San Antonio Express News as well as various publications in Southern California and Austin, TX.


Now on his own, Chef Steve created Two Step Restaurant and Cantina to bring two of his greatest loves together, Texas bar-b-que and authentic margaritas. True to his roots, you will find the Texas inspired cuisine and world-class margaritas are prepared with the greatest of care, the freshest of ingredients and in that traditional down-home way that will make any true Texan proud.


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