Chef Steve Smith a Chicago native discovered his love for cooking at 16. His first stop was with Lettuce Entertain You at Un Grande Cafe a french bistro under the guidance of Chef Gabino Sotelino and Chef Emilio Gervilla and worked his way through every station in a strict french kitchen learning the art of cooking from scratch. Through his culinary career he made stops at 385 North in Los Angeles, Roy Yamagucci's first restaurant and learned French Asian fusion. He ended up back in Chicago and opened the first Maggiano's. Partnered up with Steven Demet and opened Graziano's Brick Oven Pizza and mastered the art of cooking in brick ovens. Steve worked for many years at Ala Carte Entertainment as a corporate chef creating menus and opening many different concepts. Most recently he is the Executive Chef at Market on Randolph an upscale sports bar with eclectic upscale American food.