When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as Stuart Stein. Showcasing sustainable artisans across the U.S. has become a mission for Stuart Stein: chef, author, culinary instructor and restaurateur.
Chef Stein is a graduate of the University of Illinois Business School and the culinary arts program at Chicago’s Kendall College. He was the recipient of the Champagne Mumm Award for Culinary Excellence which involved traveling to France to study under Paul Bocuse in Lyon and Francis Garcia in Bordeaux. He returned to the United States to work for legendary Chef Jean Banchet at Ciboulette and Riviera in Atlanta. He subsequently worked as an Executive Chef for award winning restaurants in Chicago, Kansas City, Washington, D.C. and Oregon.
He was a partner/executive chef at the Peerless Restaurant in Ashland, Oregon and owner /chef of Terroir Restaurant & Wine Bar in Portland, Oregon, a quality, value-oriented Pacific Northwest small plate restaurant based on the tenants of sustainability. John Mariani in Diversion magazine said that “Terroir is a bright, shiny space with a long counter and an open kitchen, and everyone loves passing around the food chef-owner Stu Stein lovingly prepares here.” Before closing in 2008, Terroir was honored as one of Food & Wine magazine 100 Tastes to Try in 2008, one of the Top 10 Wine Bars according to Gayot.com, one of the Top 10 New Restaurants according to CitySearch.com, and included in the Oregon Wine Press Wine & Dine Honor Roll.
In 2009, Chef Stein was the consulting corporate culinary trainer for with Celebrity / Azamara Cruises. He helped design and implement a Culinary Institute of America designed shipboard Celebrity Culinary Enrichment Program for Culinarians and developed and implemented special menus for events onboard various Celebrity vessels. Chef Stein has become known for his collaboration with local farmers and received the Agricultural Progress Award “Chef of the Year” from the Oregon Department of Agriculture. He has translated his dedication for local, eco-friendly ingredients into his book, The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests, and Oceans (New Society Publishers). The tome was widely praised by chefs and journalists, including being nominated for a 2005 World Food Media Award and a receiving a 2005 "IPPY "International Publisher Book Awards Honorable Mention.
Stuart currently writes on sustainable hospitality and sustainable cuisine for Pilot Magazine, Flying Magazine, Airplane Owner Magazine, Green Option Media’s Eat.Drink.Better and Food Trends Topic Editor for Suite 101. He has written a weekly on-line column for Restaurants & Institution’s magazine, and has articles published in Fine Cooking, World Chef’s magazine and Edible Portland magazine. He is one of the founders of Slow Food Rogue Valley and has been featured in NW Palate magazine, Gourmet magazine, the Oregonian newspaper, Food and Wine magazine, Diversions magazine, Fine Living Television, Culinary Trends magazine and on the nationally syndicated cooking series “New American Cuisine.” Continuing his commitment to sustainability, Stuart was appointed a commissioner on the Oregon Dungeness Crab Commission from 2005 through 2009.
Chef Stuart experience as a culinary instructor includes teaching positions at Western Culinary Institute, California Culinary Academy, and the Art Institute of California – San Diego. He joins Alchemy of the Hearth as an instructor offering an array of classes for both the home cook and professional chef alike.
There are no classes schedule for Stuart Stein