One of chefStephen Toevs'
fondest memories of food is shelling fish with his father and grandfather off thecoast of Rhode Island
for his mother's capellini pasta with white clam sauce. That experience led him on a journey to create meals that make memories, eventually landing him the position as Executive Chef atThe Ritz-Carlton
in Central Phoenix.
"There are aromas of dishes that bring you back to a single place and time, and that's what I do with my food" said Toevs. "Whether what you order from my menu takes you back to somewhere special or this is the beginning of a new memory, it is all about creating an experience."
After graduating from the Culinary Institute of America in Hyde Park, New York, in 2003, Toevs started his culinary career as Executive Sous Chef at The Woodlands Waterway Marriott in Texas, then cooked his way through the Atlanta Marriott Marquis and the JW Marriott Desert Ridge.
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So what are Toevs' plans for The Ritz-Carlton?
Toevs plans to enliven bistro 24, the European-inspired eatery inside The Ritz-Carlton, with meals that would include a collection of elements from different regions of the United States not typically prepared together. Additionally, Toevs will plan new banquet menus for The Ritz-Carlton's social events.
I'm hoping for a bit of barbecue from Toevs, who formed and received awards for his "Desert Ridge Pit Masters" barbecue competition team at his last gig after adding the grilled meal goodness to his culinary repertoire when he worked in Texas.