Steven-PetusevskySteven Petusevsky is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York (CIA 77’) where he was awarded a fellowship and served as Chef Instructor. He was the National Director of Creative Food Development for Whole Foods Market®, the largest natural food retail chain in the country for over a decade. Chef Steve created many of the company’s foundational recipes you still crave today.

He is a highly acclaimed chef and culinary innovator, widely known as a pioneer in the pairing of health and exceptional taste. His culinary studies have taken him across the globe in search of authentic cooking techniques. Robust earthy flavors and vibrant cuisines capture the influence and unique reinterpretations of ethnic dishes he is famous for creating for many of the companies he works for as a culinary consultant.

Chef Steve’s consulting services include developing complete prepared food service programs, healthfully inspired recipes and contemporary re-engineered menus, which balance ingredient creativity, sustainable practices, and profit. Some of his recent retail and restaurant clients include; Mariano’s Markets, Roundy’s, Luckys Markets, Alfalfas, Bonefish, Carrabbas, and Native Foods Cafes.

He is a frequent guest chef instructor at the University of Massachusetts-Amherst, The CIA Greystone in Napa Valley, and UCLA in Los Angeles, where he teaches healthy Mediterranean inspired cooking classes to foodservice professionals from all stations of operations. Chef Steve is also a culinary advisor to the CIA, Menus of Change Sustainability committee in conjunction with the Harvard School of Public Health.

Chef Steve wrote the book on natural foods, quite literally. He is the author of The Whole Foods Market Cookbook – a Guide to Natural Foods with 350 Recipes (Clarkson Potter, 2002). Chef Steve is a celebrated food journalist with a vast readership. He writes special features for Cooking Light Magazine and was a contributing editor to Cooking Light with his monthly Inspired Vegetarian column. His weekly syndicated column, Vegetarian Today, written for the Chicago Tribune news service, was published in hundreds of newspapers across the nation for over a decade.

Steve currently writes a regular feature column for with a readership of over 20 million. His new books, The Diabetes Vegetarian Cookbook and Sizzle and Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart Health were published by the American Diabetes Association in 2013 and early 2014.