Meet Our Chef

 

Steve Wagner has been Head Chef at Ristorante Pappagallo since 1997. His cooking is passionate, bold and yet simple. “Food is about living life to the fullest”, he explains. Pappagallo is transformed into a newly inspired arena, where he displays his culinary innovation. But Steve still maintains the classical techniques hand-in-hand with new creations to imbue his dishes with integrity.

Steve Wagner’s career began at the George Brown Culinary School in Toronto where he graduated in 1987 with a degree in culinary and hotel management.

Steve’s apprenticeship began at “No Small Affair” under the tutelage of Keith White. Steve’s next job was at “Oliver’s Bistro” in Toronto where he honed his culinary skills. A cozy 80 seat French Bistro where he took advantage of various positions in the kitchen.

His next move was to Sydney, Australia to a restaurant called “The Last Aussie Fish Café” where he learnt from the owner, a renowned “fish-monger” with years of experience, everything about preparing fresh seafood. All the seafood came in fresh and was prepared daily. That was a valuable lesson in itself. When your ingredients are fresh, you just know they will taste good.

In 1992 Steve landed in Grand Cayman where he started working at Pappagallo. In 1994 Steve was on the Cayman National Culinary Team and traveled to the Bahamas to compete in the Caribbean cook-off. Steve enjoys travelling to Italy every year to sample new wines and food.