About Chef Steve
Executive Chef Steve Grein
My name is Steve Grein and I have been a chef for nearly 30 years.
After graduating from L’Academie de Cuisine in Gaithersburg, Maryland, I started as a line cook at The Jefferson Hotel as well as Gerard’s Place, both in Washington D.C. I then moved to the Island of Mustique in the West Indies and The Cotton House as Sous Chef. Sydney, Australia and The Observatory Hotel followed, where I held the position of Chef de Cuisine. I returned to The States for a brief time as Executive Sous Chef at The Sofitel Minneapolis. Next I returned to The Observatory Hotel in Sydney as Executive Sous Chef and one year later I was promoted to Executive Chef.
Hayman Island Resort in Northern Queensland was my next opportunity as Executive Chef. Two years later I joined The Ritz-Carlton Hotel Group as Executive Chef at The Ritz-Carlton Doha, Qatar. Continuing with The Ritz-Carlton Hotels, I had the honor of being the opening Executive Chef at The Ritz-Carlton Shenzhen, China. After three years in Shenzhen, I became Executive Chef at The Ritz-Carlton Portman Shanghai, the largest Ritz-Carlton in the world. While with The Ritz-Carlton, I had the good fortune of opening 10 Ritz-Carlton Hotels around the world as an Opening Trainer.
Looking to gain further management experience, I accepted the position of Hotel Manager for the 500 room Sofitel Xianing in Northern China. My responsibilities included overseeing the entire food and beverage program, as well as the rooms division and other areas of the hotel. After a successful opening, I moved back to Shanghai as Hotel Manager for the Pullman Hotel Shanghai.
Having gained invaluable management experience, I returned to the kitchen as Executive Chef at the Langham Hotel, Melbourne, Australia. After 25 years of traveling the world, I decided it was time to return to The States and Bay City, Michigan, where I am now based.
I am knowledgeable and skilled in a variety of cuisines and techniques, ranging from cocktail and hors d’oeuvres receptions, sit down dinners and buffets. I am also a passionate and skilled baker, producing a variety of items such as cookies, cakes, pies and tarts and particularly many types of bread and rolls.
I am a certified National Restaurant Association ServSafe Manager and take food safety very seriously. If you have any questions or would like to discuss a custom made menu for your event, please feel free to contact me so we can discuss further.