From a young age, he had an undeniable passion for cooking. As he explored diverse flavors, he astonished his 4th-grade teachers by crafting extraordinary dishes for Teacher Appreciation Day, experimenting with ingredients like alligator and fiery blackened redfish.
Growing up in the vibrant culinary landscape of South Louisiana, near Greater New Orleans, his parents introduced him to the bounty of fresh fish from local rivers and Lake Pontchartrain, always highlighting seasonal, locally sourced ingredients. By the age of nine, he was already taking on the mantle of holiday chef for family gatherings.
At just 13, he stepped into the professional kitchen for the first time, working as a prep cook and dishwasher in a casual dining restaurant. This experience laid the foundation for his culinary skills, teaching him everything from chopping and dicing to searing meats and managing the dishwasher. In college, while he briefly considered working in the dining area, he ultimately focused on mastering kitchen operations, advancing to roles such as service manager and eventually general manager.
Chef Mike
After completing his degree, Michael embarked on a journey at a Five Star American Bistro, where he played a key role as a sous chef in developing menu options, later rising to the position of executive chef at Al Copeland Concepts.
Leaving the corporate scene behind, he pursued a culinary arts degree at the Auguste Escoffier School of Culinary Arts in Austin, Texas, to refine his skill set. During this time, he began seeking opportunities in private estates, such as Crescent City Brewhouse in downtown New Orleans. It was here that his fascination with the culinary world deepened, as he delved into the origins and scientific reactions behind various cooking methods. This newfound passion sparked a partnership with his father, leading to the creation of The Steele Skillet Catering.
Our Team
Embarking on a culinary adventure that began at the esteemed Southern University of Baton Rouge, Chef Steele has crafted an impressive career in the world of cooking and culinary arts. His journey is marked by an array of professional experiences that span various roles and establishments. Initially honing his skills in the vibrant atmosphere of New Orleans with the renowned Copeland's, Chef Steele quickly gained recognition for his creative approach to family dining concepts. His time there laid a solid foundation for his culinary repertoire.
As his career progressed, he took on significant leadership roles, including serving as the Executive Chef at the Holiday Inn and Suites, where he orchestrated everything from grand banquets to intimate dining experiences. Further broadening his horizons, Chef Steele held the position of Executive Chef at Delta Downs Hotel Racetrack and Casino, where the energy of the racetrack infused his culinary creations with excitement and flair. His expertise also found a home at Lone Star Steakhouse and Saloon, where he fine-tuned his skills in preparing robust and flavorful steak dishes, delighting guests with an unforgettable dining experience.
Chef Steele's culinary journey took a unique turn as he ventured into the medical industry. For an impressive eight years, he served as the Executive Chef at Christus Ochsner Lake Area Medical Center in Lake Charles, Louisiana. In this pivotal role, Chef Steele didn't just focus on traditional culinary arts; he also embraced the challenges of providing nutritious and appealing meals for patients, staff, and visitors in a healthcare setting. His innovative approach to hospital cuisine transformed the way patients experienced food during their stay, demonstrating that meals could be both healthy and delightful.
Chef Steele Sr.
Recently, Chef Steele's career has evolved once more as he steps into the esteemed position of Director of Dietary Services at the same hospital. In this leadership role, he is committed to ensuring that every meal served reflects his passion for culinary excellence while catering to the specific dietary needs of individuals.
For Chef Steele, cooking is not merely a profession; it is a fervent passion that fuels his ambition. "Cooking is my passion," he expresses with conviction. "It gives me purpose to present great New Orleans cuisine to the Southwest region of Louisiana and Texas." His dedication to sharing the rich culinary traditions of New Orleans not only highlights his skills as a chef but also his desire to make a positive impact on the communities that he serves. With every dish he creates, Chef Steele continues to inspire and elevate the culinary scene, ensuring that the flavors of New Orleans resonate far beyond its borders