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An avid reader of industry publications, Steven Musolf is the guy to turn to for cutting-edge culinary trends. As Chef de Cuisine at High Hammock, Steven brings a fresh approach to Maverick Southern cooking. The South Carolina native has always felt at home in the kitchen. As a young kid Steven was always there to lend a hand to his mother in the kitchen and could even be found preparing his own culinary creations on the stove when she was not around, much to her dismay. As Steven got older he began working front of the house jobs at various restaurants, but continuously found himself drawn to the camaraderie he witnessed among the kitchen staff. Though he was in school studying to be a respiratory therapist at the time, Steven made the decision to change career paths and enrolled in the Culinary Institute of Charleston at Trident Technical College. While pursuing his education, Steven worked as a line cook under Chef Frank Lee at Slightly Up the Creek, a former Maverick Southern Kitchens restaurant."Following graduation, Steven honed his culinary skills as Chef de Cuisine at McCrady’s restaurant in downtown Charleston for six years before packing his knives and moving to California in search of new adventures. While in California, he climbed the culinary ranks at several restaurants and became Executive Chef of a Bay Area restaurant. Though enjoying his time in California, Steven had begun thinking about returning to the Lowcountry when he learned about the opportunity at High Hammock. As Chef de Cuisine at High Hammock, Steven’s dedication to passing the torch of cuisine is evident. According to Executive Chef Frank Lee, 'Steven has quickly attracted the kitchen and service team into his culinary orbit with an exciting new menu.'
"When not in the kitchen, Steven can be found cycling, a hobby he picked up while living in California, or spending time with his girlfriend and three dogs."
Photograph courtesy Southern Maverick Kitchens.
