Most chefs develop a passion for their craft while watching other culinary wizards at work. Steven Sinclair did the same, but in his case that first source of inspiration was his family’s kitchen.
As Kiss the Cook Catering’s executive chef, Steven is responsible for managing food preparation for our catered events, while also developing delicious new dishes in our Food Studio. His career in the food industry began humbly at age 18, when Steven took on a position as a dishwasher at an upscale French restaurant in his hometown of Newmarket, Ont. While he had long enjoyed spending time preparing meals with his mother, it wasn’t until he was exposed to the often-manic energy of a professional kitchen that he discovered a lifelong passion for food. Intrigued by what he saw, Steven soon asked the head chef for a chance to prove his culinary mettle. “I started cooking and loved it, spending days off at work learning as much as I could,” he recalls. That meant peeling vegetables and preparing salads, slowly working his way up the gastronomic food chain—and eventually to senior roles such as sous and executive chef.
He would go on to attend George Brown College, graduating in 1992, before taking on positions at some of the Greater Toronto Area’s most prestigious private golf clubs, restaurants and catering companies including Carrying Place Golf Club, Summit Golf Club, Maple Downs Golf Club, Beacon Hall Golf Club and most recently at Cedar Brae Golf Club, where he spent 5 years as Executive Chef.