steven-petusevskySteven Petusevsky, ‘ CIA class 77, is a highly acclaimed chef widely known as a pioneer in the pairing of health and exceptional taste. Chef Steve is currently the Director of Culinary Innovation for Native Foods Café, Americas premier fast casual vegan restaurant group, serving from scratch- chef crafted cuisine.

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, the largest natural food retail chain in the country. 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. Chef Steve is a celebrated food journalist with a vast readership. He writes special features for Cooking Light Magazine, and for more than four years, he was a contributing editor to Cooking Light, with a monthly column entitled Inspired Vegetarian. He wrote a weekly syndicated column called Vegetarian Today, for The Chicago Tribune news service, which was published in hundreds of newspapers across the nation for over a decade. Steve currently writes a regular feature column for with a readership of over 20 million. 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 current book, The Diabetes Vegetarian Cookbook is up for 4 awards including the prestigious James beard Award. His forthcoming book, Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills will be published by the American Diabetes Association in early 2014. (Plantation, FL)