Stephane Renaud

Markon Member Chef
“As a kid I grew up in a rural environment surrounded by farms, so fresh vegetables right out of the field were always a part of my youth. I only had to run into my neighbor’s fields and grab a fresh carrot, corn cob, or head of lettuce and bite into it to taste the wholesome flavor. Later in life when I became a chef, I discovered that not all vegetables are grown equally…that there is a big discrepancy from one supplier to another. My passion for fresh, crisp produce pushed me to source the best product available throughout my career. It’s extremely important to me—it truly makes a difference in the plates I create.”
“As a young child, my grandmother had a garden in our backyard and while she was cooking, she would ask me to go pick jalapenos, tomatoes, and squash. That garden made a big impression on me and my life. I believe that is where my passion for food and fellowship developed. On Sundays our family would gather at my grandparents’ home to eat and laugh. I believe that no matter what happens in life there is no better feeling than gathering around the dinner table with your family and friends.”