About Chef Zurk

Starting his culinary journey in Youngstown, OH in 2001, Chef Steve Zurkey went on to graduate Johnson & Wales culinary school in Miami, FL before becoming an Executive Chef in 2009.  Chef Zurkey has brought his passion and expertise to restaurants such as San Diego's 333 Pacific (2015-2021), and Greenville's James Beard Semi-Finalist Restaurant The Anchorage (2023-).   

It all starts with quality ingredients and proper technique.  Applying classic French fundamentals to modern day applications, I create dishes that stimulate and intrigue the palette, woven into a larger experience that is memorable long after you leave the table.  My approach centers on a "rule of 3" deliberately creating a contrast of flavors, colors, and textures.

I offer a range of services, from fine dining restaurant quality dinner parties, meal planning and preparation, to private cooking classes. I can cater for events, prepare weekly meals for busy families, or create an intimate and unique tasting menu with suggested wine pairings. Contact me to discuss your needs and how I can leave you saying "I cannot wait until next time!"

Among my awards and accreditations, I was named "2022 NACE Appalachian Chapter Caterer of the Year" during my time at Table 301 Catering.  I never rest on my laurels or past accomplishments, and strive for excellence in my daily undertakings.