Table for Ten Chef Profile: Executive Chef Steven Mary

Culinary Personalities

A Southern California native and veteran of Patina Restaurant Group, Executive Chef Steven Mary brings classic technique, a penchant for innovation, and a culinary philosophy weighted in a profound respect for ingredients to Catal Mediterranean Grill, part of the Patina Restaurant Group. “I like to find things that are nostalgic and familiar, then put a spin on them to create something refreshing and new.”

Mary began cooking at age seven. “I naturally gravitated to it—I never really had a choice in the matter—and ended up in the kitchen or at the grill at every family function,” he recalls. After working at Pasadena’s acclaimed Bistro 45 with Chef Damon Brady, Mary enrolled in the Le Cordon Bleu-affiliated California School of Culinary Arts in Pasadena, graduating in 1999. After graduation, Mary worked on the line at The Parkway Grill, turning out 300 covers nightly at the prominent restaurant once nicknamed “the Spago of Pasadena.”

In 2000, the chef joined the Ritz-Carlton Huntington Hotel & Spa in Pasadena, eventually working in the hotel’s renowned Dining Room under the watchful eye of Chef Craig Strong. In 2008, Mary joined the Patina Restaurant Group as sous chef at Pinot Bistro in Studio City. The following year, he participated in the reopening of the company’s flagship restaurant, Patina, as a sous chef under Executive Chef Tony Esnault. After the opening, Mary spent eight months as a sous chef at Café Pinot under the direction of then Executive Chef Kevin Meehan, later returning to Pinot Bistro as executive chef. “My time at Café Pinot solidified my affinity for a farm-to-table approach, bright and vibrant colorful plating, and a strong understanding of California culinary sensibility,” he says. In 2012, after the closing of Pinot Bistro, Mary became chef de cuisine at the restaurant group’s Catal Mediterranean Grill & Uva Bar in Downtown Disney, quickly earning the title of executive chef.