Steve Dolich is a chef based in Metro Detroit with deep roots in the kitchen. As the oldest of five siblings, he grew up in a bustling household, always lending a hand to his mother or grandmother during mealtimes. From an early age, restaurants felt like home. At just 14, he got his start under the wing of a kind Irish woman who ran a diner in Grosse Pointe. As his passion grew, so did his experiences. He found himself cooking in a French kitchen connected to the Radisson Hotel in Bloomfield Hills, and from there, worked his way through the culinary scene—never staying in one place for more than four years to continuously expand his perspective on food and hospitality. Now, with a broader view of the world beyond the restaurant walls, Steve has found deeper meaning in connecting food with people and place. He’s completed residencies at Farrand Hall and Host Utica, and has built meaningful relationships with farmers, artists, venues, and communities across Michigan. These connections have brought more fulfillment than any kitchen ever could. To Steve, food is life-source energy something sacred. He expresses it through free-form artistry grounded in seasonality, honesty, and heritage. He cooks the way he lives: creatively, intentionally, and always true to his roots.