Michael Steh

Michael Steh is executive chef of reds bistro & wine bar in downtown Toronto’s financial district. Steh’s individual style has elevated reds’ repute as an exciting dining experience and dining destination. He has been heralded as one of Toronto’s rising young chefs, and is a committed supporter of local producers and farmers.

Steh has an affinity to the farm – as his own culinary start began on one in rural Oshawa where he tended to fruit orchards and livestock. Raised by Slovenian-born parents, he had the privilege of learning him first-hand how to press wine, can fruit and smoke meat – methods he deploys today to make reds’ kitchen distinct.  Steh acknowledges these early experiences, and time-honored European traditions as the backbone of his culinary talent.

"Knowledge of food, passion for cooking and a strong work ethic are an essential combination for success in this business. You can teach someone to cook, and you can inspire them to be passionate," says Steh. "But you can’t teach work ethic.  That has to come from within."

Despite experiences working in kitchens as a teen, Steh first pursued an education in engineering. He recognized his passion and skill for working with food and shifted focus to the culinary arts, first as an apprentice at Toronto’s lauded Canoe. He excelled to the role of sous chef at Biff’s Bistro, before departing to build a new fine dining restaurant in the skiing destination of Collingwood, Ontario. He served as executive chef there, and participated in the concept, design, construction and management of the restaurant.

The culinary diversity and excitement of Toronto beckoned Steh to return to work alongside Susur Lee at Susur. He later moved to Splendido where he served as executive sous chef until 2006, when he joined reds bistro & wine bar as executive chef.

Steh has been appeared on Canada AM, and has been featured in numerous articles including the cover of Dining Out magazine, the cover of the National Post’s Toronto magazine, as well as articles and reviews in Toronto Star, Toronto Life, The National Post and The Globe & Mail.