Stephen Gontram from Harvest

Posted: 4/22/2009

BIO:
When I graduated from Georgetown in 1991, I was ready to enter a career of international business, but when jobs abroad were scarce, I was faced with the “what do I do with my life” question. I answered it by moving to San Francisco for cooking school at the California Culinary Academy. I decided that I would try to turn my cooking hobby into a profession. While in San Francisco, I was fortunate to work at Bradley Ogden’s One Market Restaurant and at Wolfgang Puck’s Postrio, two of the most well-known restaurants in the Bay Area. It was in those kitchens and at the CCA, where I learned to utilize seasonal ingredients from Northern California and prepare and present them in architecturally creative ways.

PHILOSOPHY:
The concept is really simple -- use the best tasting ingredients in your recipes and your menu will shine.

Well, that it did and Harvest has been a booming restaurant ever since that opening day. The reception from St. Louisans has been overwhelmingly supportive and for that, I’m happy I’m home.