michael steh, executive chef

 

Michael Steh is executive chef of reds® bistro & wine bar in downtown Toronto’s financial district. Since his arrival as top toque in 2006, his passion for the local ingredients, strong community involvement and unique culinary style have earned critical acclaim, and elevated reds’ repute to a serious and exciting wine and dining destination.

Steh began his culinary life in rural Oshawa where he tended to fruit orchards and livestock. Raised by Slovenian-born parents, he had the privilege of learning from his mother how to press wine, can fruit and smoke meat. They are methods he deploys today to make reds’ kitchen distinct, including the creation of Toronto’s most involved and respected housemade charcuterie programs.

After several stints during his youth in a variety of restaurants near his childhood home in Oshawa, Steh relocated to Toronto and enrolled in the apprenticeship program at George Brown College. Following five years with Oliver & Bonacini Restaurants including Canoe and Biff’s, Steh moved to Susur restaurant in Toronto, before opening a new fine dining restaurant in the skiing destination of Collingwood, Ontario. Upon returning to Toronto, he spent two years as executive sous chef at Splendido prior to joining reds.

During his five-year tenure at reds, Steh has become a driving force in Toronto’s local movement. He has embraced that philosophy at reds. The restaurant is committed to a philosophy of serving ingredients that are carefully sourced with pride in the fact that they are local, healthy, and sustainable.

"At reds, we care about what you eat. We have a responsibility to our guests to not only provide them with great tasting food but also help educate them through taste," Steh says.

reds’ ingredients are sourced through local farmers, producers, and purveyors. Organic products are used as much as they are available and if the products are not from Ontario then they are at the least Canadian. Products that aren’t Canadian are used on occasion and they are considered to be the best in the world when in season.

"The starting point for any dish at reds is our total commitment to quality in all of its forms, from how we source ingredients, to our recipes and, finally, to the way it's prepared. We use only the freshest and finest ingredients, with special emphasis on local artisans, suppliers, and farmers who share our passion for world-class, sustainable products."

Steh has been widely featured in the media including appearances on Breakfast Television Toronto and Canada AM, as well as in feature stories and positive restaurant reviews across the country in publications including the Toronto Star, Toronto Life, The National Post, and The Globe & Mail as well as many others.

Steh is a graduate of George Brown College and has studied at the French Culinary Institute in New York. He is a member of Slow Food Toronto and has attended the annual international Slow Food event in Turin, Italy called Terre Madre. As part of his commitment to the local food community he participates in several annual fundraisers and community events, including benefits for the World Wildlife Fund and The David Suzuki Foundation, Evergreen’s annual Picnic at Brickworks, Cheese Boutique’s Festival of Chefs, and the Toronto Green Living Show. In 2010, he was inducted as a Fellow of the Ontario Hostelry Institute (OHI) and is a former OHI recipient of the Top 30 Under 30. He has been chosen as one of the chefs from Ontario to compete at the 2010 Gold Medal Plates.

Steh works closely with SIR Corp.’s Director of Culinary Development, Gordon Mackie, a long time friend and collaborator. He lives in Toronto with his wife Leslie, who is Executive Pastry Chef of SIR Corp.’s Signature Group.