executive chef AND FOOD & BEVERAGE DIRECTOR

Follow Me

philosophy

The simple philosophies of family and food were deeply embedded within Steven by his father.  The quintessential ideals of cooking from the heart continues to be a primary fundamental of both his personal and professional kitchen.​

VISION

Sharing and inspiring the my passion for all things culinary, with a vision that cannot be taught, and must be personally experienced. After all experience it the best teacher.


EXPERIENCE

Harnessing creativity and honing my craft with practical experience.

Like what you see?

view my portfolio.

Professional cooking Biography

A native of Southwest Pennsylvania began his early training in vocational school, continuing his education at the Le Cordon Bleu Program at Pennsylvania Culinary Institute (PCI) in Pittsburgh, PA. 

He accredits the most flourishing experience of his culinary youth to the renowned Culinary Apprenticeship Program at The Greenbrier Resort, under Chef Peter Timmins, CMC.

During his apprenticeship, Steven worked side by side with many award-winning master chefs. Upon the completion of his program, Steven was awarded "Apprentice of the Year 2007". In addition, he also received several medals in ACF certified hot and cold food competitions.  

Steven continued his career becoming a part of the opening team of the notable "Volt" restaurant; serving as Sous Chef for award winning Chef Bryan Voltaggio (a finalist on Bravo’s hit TV show "Top Chef" season six in 2009). Volt was featured in several publications including, Art Culinaire.

Following the success of Volt, Steven returned to the Greenbrier Resort with renowned Chef Richard Rosendale, CMC, taking the role as the Prime 44 West chef. Steven designed and oversaw the renovation of the restaurant, which was featured on the food network, "The Best Thing I Ever Ate". 


As the Executive Sous Chef at The Greenbrier; Steven is along side Executive Chef Bryan Skelding, CEC operated the culinary program. He also was the Chairman of the Greenbrier’s Apprenticeship Program; organizing food showings, demos, training and inspiring the culinary team. Steven wore many hats during his time at the Greenbrier; he was the chef at Prime 44 West, Main Dining Room, oversaw all restaurants and opened all the seasonal ones. The Greenbrier was an amazing part of Halliday's career, he always reflects on how things were done at America's Resort. 

Now Steven is the Executive Chef and Food & Beverage Director at Adventures on the Gorge; He is driving projects and revamping the culinary operations, while enhancing the service side of food and beverage. Steven has started a new culinary training program inviting, trainees from all over the world.

About Steven Halliday

Professional Chef - Eating humble pie, loving it and sharing as much as possible. He recalls his father making many home cooked Slavic dishes, exposing him to the importance of utilizing product.  The work began in the garden, but at every step, the product was always nurtured with love.   

favorite quote


"...in cooking care is half the battle. Unfortunately, no theories, no formula, no recipes, no matter how well written, can take the place of practical experience."
-Auguste Escoffier