Steve Petusevsky

STEVE PETUSEVSKY, ’ CIA graduate 77, is widely known as a pioneer in the pairing of health and exceptional taste. His culinary studies have taken him across the globe in search of innovative and authentic cooking techniques. Robust earthy flavors and vibrant cuisines capture the influence and unique reinterpretations of ethnic dishes he is famous for creating.

Chef Steve has been the National Director of Creative Food Development for Whole Foods Market. He wrote the book on natural foods, quite literally. He is the author of The Whole Foods Market Cookbook – a Guide to Natural Foods with 350 Recipes published by Clarkson Potter in the fall of 2002. For more than a decade, Chef Steve has had an influence on the natural foods retail industry as a professional consultant. Additionally, he worked closely with top international companies in menu research, new product development, ideation, and natural food marketing.

Chef Steve is also a celebrated food journalist with a vast readership. He writes special features for Cooking Light, and for more than four years, he was a contributing editor to Cooking Light, with a monthly column entitled “Inspired Vegetarian.” His work has been featured in Health, Fine Cooking, the LA Times Syndicate, Food & Wine, and Restaurant Hospitality. He is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York where he was awarded a fellowship and served as Chef Instructor. His forthcoming books, The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills will be published by the American Diabetes Association in 2013 and early 2014. (City, State)