Chef Biography
Steve Young was born in Glasgow, Scotland in 1964 and began to cook as an apprentice in the Central Hotel, the Grosvenor Hotel and the Royal Scottish Club in Glasgow, before moving to Jersey, UK to work at the Grand Hotel and the Hotel de La Plage.
In 1986, he moved to Bermuda and began working his way up the kitchen ladder at the Four Ways Inn, finally becoming executive chef in 1995. In 1999, the television crew for Great Chefs television arrived to tape Chef Young at the Four Ways for the Discovery Channel’s Great Chefs of the World. (Chef Young appears in episodes 188 and 215.)
In early 2000 he moved to Charlotte, North Carolina to become chef de cuisine for The King’s Kitchen. The restaurant features new local southern cuisine, and their mission is to donate 100% of its profits to the poor in the Charlotte area. Chef Steve Young is still doing this today, in 2016.
Recipes
Sautéed Rockfish on Arugula with Scallop-Lobster Tortellini
Serving: 4 Print Sautéed Rockfish on Arugula with Scallop-Lobster Tortellini By Great Chefs October 19, 2015 Simple sautéed fresh fish is served on a bed of arugula — “melted,” says Chef Steve Young; we would say wilted. The scallop-lobster tortellini could make a separate appearance all by themselves as an appetizer. Ingredients Tortellini Pasta All-Purpose […]
Crisp-seared Foie Gras with Port and Cranberry Reduction
Serving: 4 Print Crisp-seared Foie Gras with Port and Cranberry Reduction By Great Chefs October 15, 2015 Pretty towers of crisp-fried foie gras and apple rings are topped with scallions and flash-fried leeks. A sauce of reduced Ruby Port, red grape juice, and cranberries completes the dish. The fruit is a perfect accompaniment for the […]