Steve Cruz

Born in Jackson Heights Queens New York City, Steve Cruz was already showing his culinary inclination at the age of 10, where his inspiration and passion was influenced by his grandmother’s cooking and social graces that propelled him to pursue a culinary education after finishing high school majoring in Agriculture at John Browne high Flushing Queens in 2003.
Upon graduating the Art Institute of New York completing his Culinary Arts and restaurant management degree, Steve completed his apprenticeship at Culinart at Con Edison in 2005. He first started his career at various restaurants in and around the New York City Metropolitan area ranging from large scale catering venues, seasonal, Chef De Cuisine to private households, bartending, management and other free-range events that allowed him to excel within the his field.

In 2012, Steve was delighted to take charge as Executive Chef for The Orchard House restaurant on the Lower East Side of Manhattan. During that time, he has appeared in many culinary editorials like New York Magazine, CBS “Dining Deals” by “Tony Tantillo,” and others alike. Some of his featured favorites like, Mac & Cheese Pancakes, Eggplant Napoleon, Quinoa Crusted Salmon, Chipotle Grilled Shrimp and Tarragon Whiskey Grilled Chicken drew editorial attention to his creations. After discovering layers of flavors with products such as Agave nectar to enhance many of his recipes, Chef Cruz begun his creative journey with many of his dishes inspired by ingredients and cooking traditions from his background, a mix of Colombian and Ecuadorian and those of Mexico, Peru, Spain and Cuba. As he incorporate many of his family recipes and culinary techniques to enhance the dishes he is proud to produce, Steve’s heart to his cuisine is concentrated on healthier and naturally nutritional diets whereby showcasing his dishes through presentation and exceptional quality. His style is described as inventive and classical. Using French Culinary principles as a foundation and adding an infinite supply of provincial ingredients, he creates dishes that are simple yet elegant allowing the character of the star ingredients shine through.

Steve is very enthusiastic about his new position as Chef De Cuisine at K Rico, a South American Steakhouse restaurant in the hell’s kitchen area of Manhattan. He is already dreaming up new and exciting recipes. Moreover, he intends to leave a distinctive impression to true epicureans who will constantly allow him to introduce naturally the best.