Corporate Executive Chef of Palais Royale Ballroom, The Grand Luxe Event Boutique, The Exchange Cafe, Rotman School of Management and The Food Studio Catering and Banquet Operations for The Pegasus Hospitality Group
Chef Steffan Howard has enjoyed cooking in Paris, Montreal and Toronto. In Paris, Steffan worked for Euro Disney in the California Grill, being part of an international team of cooks who were rewarded a 14/20 by Gault Millau (only 16 other Hotel restaurants in Europe rated higher at the time), also doing stages at two different 2 star Michelin-rated restaurants and one local Patisserie.
Upon his return to Canada, Steffan joined the Flagship Four Seasons Hotel in Toronto, working his way onto the cooking line at Canada’s first CAA 5 diamond restaurant team at Truffles. Steffan also enjoyed being Sous chef at both Jov Bistro and the Art Gallery of Ontario. He was also Head Chef at the Woodlawn Terrace Inn in Cobourg, Ontario securing a spot on the Ontario’s Finest Inns Select Registry for food offerings for the 1st time in the Woodlawn Inn’s 30 year history.
Steffan is proud to be integrated with Ontario’s organic Food movement, spending 3 years working on an Organic farm as a product developer and initiating an organic catering company. In 2004, he was selected as not only the chairman of Toronto’s 15th annual Feast of Fields, hosting a forum on aquaculture with David Suzuki as the keynote speaker, but also by the World Wildlife Foundation to help promote ecological agriculture. Cuisine Canada asked Steffan to speak at their bi-annual food conference at Guelph University, as well. Steffan continues his ecological efforts pertaining to food with a campaign to create “awareness to the general public” about the impending invasion of “Asian carp” into our Great lakes system.
Since learning and understanding the virtue and benefits of using local, indigenous and organic product, this ideology dominates when Steffan is customizing menu production for the Pegasus Hospitality Group. Steffan also enjoys cooking in the ethnic diversity that Toronto has to offer and has been invited to be a committee member for ‘Savour Toronto’ an organization developed to improve and create awareness of culinary tourism in Toronto.
Steffan has appeared as a guest on Breakfast Television a number of times as well as Guest hosting Global’s Good Health Show. Steffan was part of TVO’s ‘Taste Bud Series’ as well as filming at the Palais Royale a show on Local Cuisine called “The Recipe Rally” which will be presented to the food network. Steffan has also been featured or interviewed in all Canadian National Newspapers and several local Ontario Newspapers. As well, CBC Radio/Radio Canada and a few other local Toronto Radio stations have aired his efforts in promoting Organic and Local cuisine and for being a top level Toronto Chef.
Chef Steffan Howard and his team continue to build beautiful food offerings for the Pegasus Hospitality Group, taking advantage of Toronto’s incredibly inspiring and diverse communities while creating his numerous menus.