Stu Stein

Stuart Stein, CEC, CCE

When it comes to regional, market-driven cooking, many chefs talk the talk,

but few walk the walk quite as ardently as Stuart Stein. Showcasing sustainable

artisans across the U.S. has become a mission for Stuart Stein: chef, author,

culinary instructor, professor and restaurateur.

Chef Stein is a graduate of the University of Illinois Business School and the

culinary arts program at Chicago’s Kendall College. He was the recipient of

the Champagne Mumm Award for Culinary Excellence, which involved

traveling to France to study under Paul Bocuse in Lyon and Francis Garcia in Bordeaux. In the

United States, he worked for the legendary, late Chef Jean Banchet at Ciboulette in Atlanta. He

subsequently worked as an Executive Chef for award winning restaurants in Kansas City,

Washington, D.C. and Oregon.

He was a partner/executive chef at the Peerless Restaurant in Ashland, Oregon and owner /chef

of Terroir Restaurant & Wine Bar in Portland, Oregon, restaurants based on the tenants of

sustainability. Chef Stein received the Agricultural Progress Award “Chef of the Year” from the

Oregon Department of Agriculture and was appointed a commissioner on the Oregon

Dungeness Crab Commission.

John Mariani in Diversion magazine said that “Terroir is a bright, shiny space with a long counter

and an open kitchen, and everyone loves passing around the food chef-owner Stuart Stein

lovingly prepares here.” Terroir was honored as one of Food & Wine magazine 100 Tastes to Try

in 2008, one of the Top 10 Wine Bars according to Gayot.com, one of the Top 10 New

Restaurants in 2008 according to CitySearch.com, and included in the Oregon Wine Press Wine

& Dine Honor Roll.

In 2011 he joined the International Culinary Schools of the Art Institute of California – San

Diego as a chef - hospitality instructor. In 2014 Chef Stein became an American Culinary

Federation (ACF) Certified Executive Chef and Certified Culinary Educator. In 2017, he was

named ACF regional Western Region Chef Educator of the Year.

Stuart has written on sustainable hospitality, sustainable cuisine and travel for Pilot Magazine,

Flying Magazine, Aircraft Owner Magazine, Piper/Cessna Magazine and General Aviation News.

He has written a weekly on-line column for Restaurants & Institutions magazine and has articles

published in Fine Cooking, World Chef’s magazine and Edible Portland and Edible Bluegrass

magazine. He is one of the founders of Slow Food Rogue Valley, was a board member on the

Board of Directors for Slow Food Utah and a board member on the Board of Directors for Slow

Food Bluegrass.

Chef Stein has been featured in NW Palate magazine, Gourmet magazine, the Oregonian

newspaper, Food and Wine magazine, Diversions magazine, Fine Living Television, Culinary

Trends magazine and on the nationally syndicated cooking series “New American Cuisine”. He is

the author of the cookbook, The Sustainable Kitchen - Passionate Cooking Inspired by Farms, Forests and

Oceans (2004, New Society Publishers). Additionally, he was a monthly contributor on sustainable

cuisine for The PLACE on Fox13 TV Utah.