Raised in Oregon, Chef Steve Smeets found his appreciation for food at a young age. By helping his mother prepare family meals and learning to catch and cook fish in the Boy Scouts he quickly saw food as a way of life.
This appreciation eventually led him to become involved in his high school’s National ProStart Invitational cooking competition where he earned a 1st place finish in California and 2nd Nationwide. Shortly after, he attended the California Culinary Academy in San Francisco and gained experience working at the Sir Francis Drake Hotel, AQUA, Spruce, Bix, Betelnut and Nojo.
After relocating from San Francisco to the Central Coast, Chef Smeets was inspired by the surrounding wine country, the farm land and all the region has to offer.
Bringing that inspiration and buoyant personality to SeaVenture, Chef Smeets describes the menu as Central Coastal Cuisine which focuses on sustainable local seafood, meats and hand selected produce, harvested from the area’s farmers markets.
In his spare time, Chef Smeets enjoys competing in various cooking competitions, even landing himself a spot on an episode of Food Network’s Cuthroat Kitchen.