Steven Halliday
Certified Executive Chef
- Role
- Culinary Specialist at Gordon Food Service
- Location
- Atlanta, GA, US
- LinkedIn followers
- 500 followers
About Steven Halliday
Native of Southwest Pennsylvania began his early training in vocational school, continuing his education at the Le Cordon Bleu Program at Pennsylvania Culinary Institute (PCI) in Pittsburgh, PA.He accredits the most flourishing experience of his culinary youth to the renowned Culinary Apprenticeship Program at The Greenbrier, under Chef Peter Timmins, CMC.During his apprenticeship, Steven worked side by side with many award-winning master chefs. Upon the completion of his program, Steven was awarded \"Apprentice of the Year 2007\". In addition, he also received several medals in ACF certified hot and cold food competitions.Steven continued his career becoming a part of the opening team of the notable \"Volt\" restaurant; serving as Sous Chef for award winning Chef Bryan Voltaggio (a finalist on Bravo’s hit TV show \"Top Chef\" and “Top Chef Masters”). Volt was featured in several publications.Following the success of Volt, Steven returned to The Greenbrier with Chef Richard Rosendale, CMC, overseeing the renovation of Prime 44 West as the Sous Chef. The restaurant was featured on The Food Network.In 2012, Steven took over the legendary 100 year old Main Dining Room, incorporating the freshest seasonal ingredients in his cuisine.From 2014 to 2016 Steven served as Executive Sous Chef for Chef Bryan Skelding at The Greenbrier. He was also the Chairman of the Greenbrier’s Apprenticeship Program for four years, organizing food showings, demos, training and inspiring the culinary team.From mid 2016 to early 2019 Steven operated the Food and Beverage program as Executive Chef and Director at Adventures on the Gorge located on the rim of the New River Gorge.In 2019, Steven moved to Atlanta and was the opening Chef for Rosendale Events.Steven joined Gordon Food Service in 2022 as the Culinary Specialist for Georgia.
Experience
Culinary Specialist
Mar 2022 — Present · Atlanta, GA, US
Education
Sous Vide, By Richard Rosendale CMC | Approved by Stratford University and ACF
Certificate of Completion/Certified, Culinary Science/Culinology
2014 — 2014
Greenbrier Culinary Apprenticeship Program
Certificate of completion, Culinary Arts
2005 — 2007
Pennsylvania Culinary Institute
Associate Degree in Specialized Technology, Culinary Arts
2003 — 2004
Ice Carving Boot Camp, By World Champion Ice Carver Aaron Costic
Certificate of completion, Ice carving
2017 — 2017
Woodland Hills High School
Diploma
2000 — 2003
New River Community and Technical College
Certificate of Completion/Certified, Human Resources Management and Services
2013 — 2013
Forbes Road Career and Technology Center
Certificate of completion, Culinary Arts
2000 — 2003
Servsafe by National Restaurant Association
Certification, Food Safety, Servsafe Management
2020 — 2020
Skills
- Hospitality Management
- Pre-Opening
- Sauces
- Restaurants
- Cuisine
- Banquets
- Butchery
- Recipes
- Resorts
- Event Management
- Catering
- Culinary Management
- Chef
- Hospitality
- Food Quality
- Menu Costing
- Food & Beverage
- Gourmet
- Haccp
- Hotels
- Food Industry
- Food
- Pastry
- Recruiting
- Seafood
- Menu Engineering
- Training
- Menu Development
- Sanitation
- Cooking
- Hospitality Industry
- Ingredients
- Food Service
- New Restaurant Openings
- Sous Vide Cooking
- Restaurant Management
- Food Preparation
- Event Planning
- Food Safety
- Fine Dining
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