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Stu Stein - Chef / Owner & all around smart ass
When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as Stu Stein. Showcasing the products and artisans of the Pacific Northwest has become a mission for Chef Stein.
A graduate of the University of Illinois Business School and the culinary arts program at Chicago's Kendall College, Stein went on to become sous chef at La Fontaine, where he was the recipient of the Champagne Mumm Award for Culinary Excellence. He traveled to France to study under Paul Bocuse in Lyon and Francis Garcia in Bordeaux before returning to the United States to work as chef de cuisine for Jean Banchet at Ciboulette and Riviera in Atlanta. He subsequently went on to be the Executive Chef for award winning restaurants in both Kansas City and Washington, D.C. During this time, Stu was featured in the King Estate Pinot Gris Cookbook, was the 1995 winner of the Evian/Gourmet Magazine Healthy Menu Award for the Midwest and a featured chef on the nationally syndicated cooking series "New American Cuisine."
In the late 1990's, Stein became enamored with southern Oregon while cooking at Oregon's International Pinot Noir Celebration. In 2000 he became Partner and Executive Chef at the Peerless Restaurant in Ashland, Oregon, where he "show[ed] what Northwest produce is capable of," according to Gourmet, and earned praise for "expanding the borders of American regional cuisine" from the Oregonian's David Sarasohn. While at The Peerless, Stein became known for his collaboration with local farmers and received the 2004 Agricultural Progress Award "Chef of the Year" from the Oregon Department of Agriculture.
In 2005, Chef Stein took over as Executive Chef of The Avalon Hotel & Spa and Rivers Restaurant in Portland, Oregon. The Avalon is the winner of the Mobil Travel Guide 2004 "America's Best Hotel & Resort Spas" Award. Gayot said ". the menu is as spirited as the scenery. Chef Stu Stein is dedicated to Portland's trademark sustainable cuisine, so Northwest ingredients get the star treatment here."
He has translated his dedication for local, eco-friendly ingredients into his book, The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests, and Oceans. 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 "Independent Publisher Book Awards Honorable Mention.
Stu has written for Fine Cooking magazine, Edible Portland magazine, Restaurants & Institution's magazine and the Ashland Daily Tidings newspaper and has been featured in Art Culinaire, NW Palate magazine, Gourmet magazine, the Oregonian newspaper and Fine Living Television. Continuing his commitment to sustainability, in 2005 Stu was appointed a commissioner on the Oregon Dungeness Crab Commission.
When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as Stu Stein. Showcasing the products and artisans of the Pacific Northwest has become a mission for Chef Stein.
A graduate of the University of Illinois Business School and the culinary arts program at Chicago's Kendall College, Stein went on to become sous chef at La Fontaine, where he was the recipient of the Champagne Mumm Award for Culinary Excellence. He traveled to France to study under Paul Bocuse in Lyon and Francis Garcia in Bordeaux before returning to the United States to work as chef de cuisine for Jean Banchet at Ciboulette and Riviera in Atlanta. He subsequently went on to be the Executive Chef for award winning restaurants in both Kansas City and Washington, D.C. During this time, Stu was featured in the King Estate Pinot Gris Cookbook, was the 1995 winner of the Evian/Gourmet Magazine Healthy Menu Award for the Midwest and a featured chef on the nationally syndicated cooking series "New American Cuisine."
In the late 1990's, Stein became enamored with southern Oregon while cooking at Oregon's International Pinot Noir Celebration. In 2000 he became Partner and Executive Chef at the Peerless Restaurant in Ashland, Oregon, where he "show[ed] what Northwest produce is capable of," according to Gourmet, and earned praise for "expanding the borders of American regional cuisine" from the Oregonian's David Sarasohn. While at The Peerless, Stein became known for his collaboration with local farmers and received the 2004 Agricultural Progress Award "Chef of the Year" from the Oregon Department of Agriculture.
In 2005, Chef Stein took over as Executive Chef of The Avalon Hotel & Spa and Rivers Restaurant in Portland, Oregon. The Avalon is the winner of the Mobil Travel Guide 2004 "America's Best Hotel & Resort Spas" Award. Gayot said ". the menu is as spirited as the scenery. Chef Stu Stein is dedicated to Portland's trademark sustainable cuisine, so Northwest ingredients get the star treatment here."
He has translated his dedication for local, eco-friendly ingredients into his book, The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests, and Oceans. 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 "Independent Publisher Book Awards Honorable Mention.
Stu has written for Fine Cooking magazine, Edible Portland magazine, Restaurants & Institution's magazine and the Ashland Daily Tidings newspaper and has been featured in Art Culinaire, NW Palate magazine, Gourmet magazine, the Oregonian newspaper and Fine Living Television. Continuing his commitment to sustainability, in 2005 Stu was appointed a commissioner on the Oregon Dungeness Crab Commission.
opens this summer.
http://www.terroirportland.com/
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