Stephen E. Junta, Chef, 1913 Restaurant, Amway Grand Plaza Hotel, Grand Rapids, MI

When Junta graduated from The Culinary Institute of America in 1983, he stayed on as an instructional assistant to pick up additional experience at American Bounty Restaurant. From there, he worked as chef tournant and saute cook under executive chef Brad Ogden at Campton Place in San Francisco. Creativity in food development and presentation are earmarks of his excellence.

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