Steven De Vellis

Being a Chef is more than a career it is a part of who I am. From developing dishes to a full functioning team I love every aspect of what I get to do. The most important thing is making sure the guests in the dining room have a memorable and one of a kind of experience to keep them coming back. Every detail matters, from how we greet people at their table to how there food is presented and dropped. 

Fine dining is where I am most comfortable and have gotten the opportunity to be an Executive Chef for two great Steak Houses here in Nashville, Deacons New South and E3 Chophouse. I oversaw all back of house functions and necessities from keep labor costs at twenty-five percent and food costs at thirty-five percent. Would love the team, giving them all the tools they needed to succeed, teaching them everything I know. 

I attended Lincoln Culinary School in Shelton, Connecticut and received my degree in the Culinary Arts.