Steven Barrantes

Steven Barrantes grew up in Paterson, New Jersey, spending a great deal of time in and around restaurants. His father and uncles worked as cooks, all going on to open their own restaurants which Steven would frequently visit. When it was time to choose a career path at the end of his senior year in high school, Steven received a newsletter from Johnson & Wales in Providence, Rhode Island advertising their culinary arts program. It felt right given that cooking was so familiar to him, prompting his decision to pursue it professionally.

Upon graduation, Steven completed his externship in New York at Michelin-star restaurant Dovetail in 2009, where he first crossed paths with Chef John Fraser. This pivotal experience shaped Steven’s professional trajectory and instilled in him a profound commitment to unparalleled quality and unwavering work ethic. Their paths intertwined from that point onwards, with their next meeting at Fraser’s Michelin-star restaurant Nix in 2016, where Steven was the sous chef. Following NIX, Steven worked at the renowned Restaurant DANIEL from 2017 to 2018 as chef de partie. In 2020, Steven returned to JF Restaurants, re-opening the historical North Fork Table & Inn on Long Island, working there for three years as chef de cuisine before joining the opening team at Caviar Kaspia in New York.

Now, Steven returns to the JF Restaurants family as the Executive Chef of La Marchande at The Wall Street Hotel. Under the direction of his role models, Chef John Fraser and Chief Culinary Officer Berenice de Araujo, Steven looks forward to being a leader on the team, creating incredible food, and mentoring the passionate individuals that work in the kitchen