Since having heart surgery last year, I’ve learned some hard lessons about self-care. Not the “get a massage” kind of self-care, but the heavy life shit—making decisions about what’s truly best for my well-being.
That being said, I resigned from current Executive Chef role.
On paper, it was a great gig and there were things I enjoyed. But over the last few months, I realized the grind just isn’t sustainable for me anymore. I’ve spent decades chasing flavor, fire, and the thrill of a dinner service that feels like jazz. I’ve opened restaurants, told stories through food, and poured my heart onto every plate. And I’m proud of that. But titles and prestige don’t mean much if they come at the cost of my health and peace of mind.
So I’m stepping away from the line.
That doesn’t mean I’m done with food. The next chapter is about seeing it differently—through a camera lens, through the eyes of other chefs I consult with, and through the intimate moments of private dining. I’ll keep capturing beauty, telling stories, and yes—still creating dishes when the mood strikes.
Thank you to everyone who’s dined, cheered, cooked, and hustled alongside me. I leave the grind proud, scarred, and smiling.
Relax. It’s just food.
—Steven Lash