The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with executive chef Steven De Vellis from E3 Chophouse in Nashville, Tennessee about menu innovation as well as integrating 2023 hospitality and food trends into the menu.

De Vellis found the kitchen at an early age, both of his parents are chefs and have their own restaurants. He attended a culinary program but attributes his knowledge and education to hand-on training.

De Vellis says, “I remember just being fascinated but oddly enough, I did not want to be a chef at first. I had to leave, go to school, and then learn that being a chef was actually what I wanted to do and being told it was what I wanted to do. But I did grow up in the industry and watching my parents is kind of how I got where I am today.”

The families of retired MLB ballplayer Adam LaRoche and country music stars Jason Aldean and Luke Bryan own E3 Chophouse in Nashville. LaRoche’s family owns the original E3 Chophouse in Steamboat Springs, Colorado as well as E3 Ranch in Fort Scott, Kansas. E3 Chophouse is “all about good food, good quality meat, and making sure that all of our meat is from our own ranch. That's a really big, important part of E3,” says De Vellis.

Chef and I talked about signature and seasonal dishes and he shared that using local ingredients and supporting local is very important to the restaurant. He says, “because when you create those connections, when you create those bonds and get to invite those distributors in to try the dish that you're using their ingredients for, it is a really cool experience.”

To hear Chef De Vellis share his top 3 tips for menu development plus get the recipe for Bison Meatball and Mushroom Pomodoro check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!