Steve Paret

Steve Paret has a diverse work experience in the culinary field. Steve has worked as an Interim Director of Operations at Bon Appétit Management Company since September 2015. Prior to that, they served as a Chef de Cuisine at 50 Eggs Inc. from August 2014 to August 2015. Steve also worked as a Sous Chef at Ortanique On The Mile, where they acted as head chef, mentored staff, and planned high-volume food preparation. Steve was a Catering Executive Chef at Sure Thing Caterers from January 2012 to November 2013. Steve has also worked as a Chef at Centerplate and a Sous Chef at Michel's Tysons Corner at the Ritz-Carlton, where they planned and directed food preparation in a fast-paced environment and developed menus. Steve also has experience as an Operations Manager at Die Fabrik.

Steve Paret attended The Art Institute of New York City from an unknown start date to 2003, where they obtained an A.O.S. degree in Culinary Arts, Hospitality, and Restaurant Management. Steve also holds additional certifications, including Food Allergies and Celiac Disease Training from Fare Check Certified (obtained in 2022) and a ServSafe Certificate from the American National Standards Institute (obtained in December 2014).