BIO
Steven Shigeru Molnar began his culinary journey at 17, later moving to Toronto to work at Nota Bene under David Lee. After studying at George Brown College, he advanced to the French Culinary Arts Post Graduate Program, which led him to the Institut Paul Bocuse. In Lyon, he refined his classical technique while working at Brasserie Le Nord.
Returning to Canada, Steven joined Restaurant Toqué! under Normand Laprise and Charles-Antoine Crête, rising from commis to tournant over four years and contributing to the restaurant’s celebrated cookbook. He later returned to Nota Bene as Junior Sous Chef before expanding his repertoire with Spanish cuisine at Bar Raval and Bar Isabel.
In 2019, Steven became Executive Chef of Quetzal, where his open-fire approach to regional Mexican cuisine earned the restaurant a Michelin Star in Toronto’s inaugural 2022 guide. Now a partner of the restaurant, Steven has led Quetzal to national and international acclaim, including ranking #8 on Canada’s 100 Best Restaurants (2025) and #11 on the inaugural North America’s 50 Best Restaurants list. In 2025, he also received a One Knife Award at The Best Chef Awards.
