Meet our chef, Steven Hazell
We would like to introduce you to our new chef!
Late last summer, we invited Steven Hazell to the ranch as a guest chef for the fall, to give us time to put a better food program together. He has proven to be a perfect fit for the ranch, and will be staying with us.
Professionally, Steven brings to Rock Springs Guest Ranch a wide range of culinary industry experience, including all aspects of restaurant food production. A master of well prepared, beautifully presented foods, his resume’ includes positions at Rubicon with chef Traci Des Jardins in San Francisco, and Trotters with renowned chef Charlie Trotter in Chicago. He graduated with honors from California Culinary Academy in San Francisco, and instructed at Paso Robles Culinary Academy. He is a Certified Executive Chef awarded by the American Culinary Federation and a Maitre Rotisseur in the Chaine de Rotisseurs.
He is excited about being at Rock Springs Guest Ranch, and will be making many changes to our food program, without making us into something we are not. Plans for the coming season include many more meals served outside, and a more varied schedule, with a couple of meals served family style, and a couple of plated dinners. The younger guests in our youth program will have many menus prepared and served just for them, with a focus on foods they like. Some of our meals will be ethnic, but most will be good, simple, country French, made with the freshest ingredients.
We are excited about working with Steven, as he fits seamlessly
with our team. He loves the family atmosphere and the
opportunity to work where he can have so much interaction with
the guests. He is calm and supportive of his staff, and the
kitchen crew is learning and growing under his tutelage. We are
happy to have such a strong combination of passion for food and
compassion for people, a rare blend in a chef.
