|Steven Keith Manee|
Chef, 126-foot Christensen motoryacht Sea Bear
Date interviewed: June 2013
Congratulations on winning an award in the culinary competition at the 2013 Newport International Boat Show. How did you get started as a chef?
I started out as a baker and a server, well, also a bartender and a floor manager, really working my way up the line. The last restaurant where I worked I was as interim executive chef at Market 17 in Fort Lauderdale, where I helped to reorganize their pasty program.
Oooh—so you’re a fancy dessert guy. Nice.
That is definitely part of the program, but really what I like to cook is local ingredients. I worked at a farm-to-table restaurant in South Florida, and there is nothing better than finding fantastic fresh produce to cook with. Crudite, ceviche—raw and delicious.
How about main courses? What are your specialties?
I can do anything the guests want, but what I really like to cook are exotic meats—antelope, ostrich, elk, things like that. I know some good purveyors if guests are interested in that.