Steven Grostick is an award winning Chef with years of experience as a progressive culinary professional. His passion for cooking came at an early age baking cakes and cooking in his family’s ramshackle kitchen as young as 10 years old. He began his career cooking at fifteen years old in some Metro Detroit Country Clubs and Hotels. While always into the fine arts due to his Grandmother, Aunt, Detroit artists and teachers, he decided on his way to becoming an art major that food was his media and his palate was the plate.
Steven trained at Schoolcraft College under four Certified Master Chefs and several of the countries greatest culinarians. He quickly found a niche in butchery and charcuterie, and was asked to be an assistant instructor for the two culinary classes in his second year of the program. In 1999 he was also a part of the Schoolcraft Culinary Competition Team which took a gold medal in the Regional Junior Team Competition. Since then Steven has been awarded several gold and silver American Culinary Federation Medals in competitions across the country, including a silver medal in one of the most prestigious competitions, The Culinary Super Team Challenge in Orlando Florida. Steven’s training at Schoolcraft College is also where he met his mentor. Steven Grostick studied and trained under James Beard Nominated Chef Brian Polcyn for eleven years, and came to be the Executive Chef of Five Lakes Grill in Milford, Michigan. Here he honed his charcuterie training, and Steven assisted in testing recipes for the book “Charcuterie, the Art and Craft of Salting, Smoking and Curing”. Additionally, Steven achieved the great honor in being named “Restaurant of the Year in 2005” by the Detroit Free Press. Some of his most memorable moments were assisting a cooking class at Macys Degustibus Cooking School in New York and at Chef Barbra Lynch’s Butcher Shop in Boston Massachusetts.
Steven involves himself heavily in several food charities to include the Gleaners Community Food Bank of Metro Detroit, Taste of the NFL, Share our Strength and the Hospice of Cincinnati “A Gourmet Sensation” benefit dinner. Steven has cooked side by side with several of the nations greatest Chefs for charity dinners and events and prides himself on preparing special menus for some of Metro-Detroit’s most elite diners.
Michigan born and bred, Stevens’s passion comes from all that this beautiful state has to offer. Michigan farms produce some of the best ingredients and can be found all over the state.
Michigan is a gem when it comes to food and Steven’s passion for using many ingredients from farm to table is part of what drives his high quality food. He spends his summers in northern Michigan procuring wild morel mushrooms, visiting farms and meeting the people who make this state a true food driven environment.
Toasted Oak Grill and Marketplace is a dream come true in Steven’s mind. Using the best Michigan has to offer coupled with his talent and a team of the best up-in -coming chefs to create a sausage lovers “candy store” it will surely become the place to be.
“From fresh seafood, pork and beef to high quality produce and mushrooms, I have spent a great deal of my career establishing relationships with small time farmers who have just as much pride in their farms as I do producing memorable dining experiences.”