Steven Torbron grew up in San Diego, California. Steve took his first job in a bagel shop in town at the age of 15 where he first learned the love of putting ingredients together to make something delicious for others to enjoy. While working at a variety of restaurants until the age of 24, he enrolled at the California School of Culinary Arts in Pasadena, California where he obtained a Culinary and Pastry Degree. After graduation, he moved to Florida to work at a landmark restaurant, Shooters, working his way up to Sous Chef. Looking to advance and increase his culinary knowledge, he went to work for Chef Jeremy Ford and Chef Dean Max at 3030 Ocean inside the Harbor Beach Marriott in Fort Lauderdale, Florida. After three years of diligent work there, Steve obtained the sous chef position at 3030 Ocean. Steve went on to work with Chef Chris Degweck at Bistro 1001 at the West Palm Beach Marriott, Florida.


Steve’s next venture was as an Executive Chef in an independent restaurant, 3rd and 3rd, in Del Rey Beach, Florida. As the Executive Chef at 3rd and 3rd, Steve gained experience working with local farmers and fishermen to make the dishes for his ever-changing menu. Steve worked closely with his sous chef to write a new and fresh menu daily.


At the urging of several leaders at the Harbor Beach Marriott Hotel, Steve agreed to take a sous chef position at the Sea Level Restaurant. Steve worked very closely with Chef Jason Connelly and learned a great deal under his tutelage. After one year, there, Steve was invited by Chef Dean Max and Chef Brad Phillips to come to Dallas and work at the Asador Restaurant in the Dallas Renaissance Hotel. Steve is at home working very closely with Chef Brad Phillips on the farm to fire concept at the Asador Restaurant where he has developed a devoted group of diners.



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