Steven Pelas

A graduate of the prestigious Le Cordon Blue culinary school, Steven had a career working at some of the most famous restaurants in the U.S, including Per Se in New York and Philadelphia’s Le Bec Fin before joining Bacchus. A Bay Area native, Steven started his Bacchus career as a sous chef at Spruce. His hard work, talent and dedication were evident early on, and he was quickly promoted to the position of Chef du Cuisine for The Village Pub. Later, Steven returned to Spruce as the Chef de Cuisine for that restaurant as well, before ultimately rising to the position of Director of Culinary Operations. In this position, Steven oversees all of Bacchus’ fine-dining restaurants, ensuring a synergy between Spruce, The Village Pub, The Village Bakery & Cafe and Selby’s. At each location, Steven strives to deliver a warm and refined dining experience, with guests leaving happier than when they walked in.