Edgar Steele

Edgar Steele has been engaged in the field of culinary arts since he graduated from the Culinary Institute of America in 2001. He began his career by training at the classic French restaurant, Chez Francois in Vermilion, Ohio. In 2003 Edgar met a team of chefs from Jose Andres’ restaurant group from Washington, DC, and was invited to join Andres’ company, ThinkFoodGroup.

At Andres’ Café Atlantico, Edgar helped develop a creativity-focused culinary destination called the Minibar. At that time, the Minibar was a small bar sectioned inside of Café Atlantico, which served 12 guests daily and featured a 30 course tasting menu showcasing complex cooking techniques and whimsical recreations of traditional cuisine. After training under Jose Andres and Katsuya Fukushima at the Minibar for 5 years, Edgar moved on to manage the kitchen of Café Atlantico under Executive Chef Fukushima. Among many incredible experiences that Edgar enjoyed while working with Chef Andres, perhaps the most special was the opportunity to train at El Bulli in Roses, Spain with Chef Ferran Adria during the service season of 2005.

To complement and build upon his interest in culinary science and precision, Edgar parted ways with ThinkFoodGroup in 2010 to join Cuisine Solutions, the culinary industry leader which has revolutionized Sous-Vide development and production. Edgar worked with Cuisine Solutions in business development and sales for four years. In 2015, Edgar was awarded the opportunity to work with Cuisine Solutions’ chief scientist Bruno Goussault and join the team of CREA in the quest for discovering new aspects of cooking, pushing the boundaries of culinary evolution. With CREA, Edgar also helps to educate culinary professionals on proper techniques of Sous-Vide cooking, as well as research new areas of cooking.

In addition to his career with Cuisine Solutions, Edgar teaches professional cooking classes at L’Academie de Cuisine, in Gaithersburg, MD.