Steven Hipp

Steven Hipp has extensive experience in the culinary industry, spanning over two decades. Steven'smost recent positions include working as a Research and Development Chef at both Factor_ and HelloFresh in 2021. From 2015 to 2021, they served as the Executive Chef at Sodexo Prestige Venues & Events, overseeing a 12-million-dollar food service operation and implementing strategies to maximize sales. Prior to that, they worked as an Executive Chef at Compass Group from 2007 to 2015, managing foodservice operations and handling financials for the account. Steven also held the role of Chef de Cuisine at Courtright's Restaurant from 2003 to 2007, where they achieved a four-star status and managed day-to-day kitchen operations. In addition, they served as the Executive Chef at Seven Bridges Golf Club from 2001 to 2003, overseeing all food and beverage outlets. Earlier in their career, they worked as a Chef at Kuklas Supper Club & Lounge, focusing on executing menu items and implementing control systems for food and labor costs. Steven's initial experience in the industry includes working as a Line Cook at Marriott Hotel, rotating through various stations and handling food preparation for private events.

Steven Hipp attended Kendall College and obtained an Associates Degree in Culinary Arts in 1998. From 1996 to 1998, they also attended the College of DuPage, but it is not mentioned whether they obtained a degree or studied any specific field. In 2018, Steven Hipp obtained a certification as a Food Safety Sanitation Manager from the National Restaurant Association.