Steve Luttrell’s love of food began at birth, courtesy of his father, a chef trained in classical French technique at the Culinary Institute of America. His mother, a first generation American with roots in Puglia, also fueled his passion by cooking the deliciously simple Pugliese food she learned in her parents’ kitchen. Consequently, Luttrell’s palate was educated by both the elaborate French cuisine of his father, and the straightforward flavors of his mother’s Southern Italian cooking.

Lutrell’s restaurant experience began during high school in New Jersey, when he cooked in various small restaurants. He admits to never taking it all that seriously, though, “ … just something I knew how to do, which made it easy for me to find a job”.

Upon graduating from high school and looking toward the future, Luttrell decided it was time to take cooking seriously. He enrolled in the Culinary Institute of America, following in his father’s footsteps.

Three days after obtaining his CIA diploma, Lutrell’s professional career began at New York City’s celebrated Oceana. Under Chef Ben Pollinger, Luttrell worked the garde manger and hot appetizer stations. And, when Oceana re-located, Luttrell was part of its opening team, working with the raw bar, hot appetizers, banquets, and as entremétier.

Luttrell continued to refine his skills at the venerable La Grenouille. After proving himself at each of the kitchen’s stations, he became sous chef to Matthew Tropeano, with whom he shared a similar culinary background and philosophy. He followed Tropeano to La Silhouette, continuing his professional evolution as sous chef. That decision positioned Luttrell to take on the role of executive chef in March 2013. As executive chef, Luttrell feels his early family influences and subsequent training provide the perfect background for his approach to La Silhouette’s cuisine: contemporary, thoughtful, interesting food with a classic French silhouette, unpretentious, yet rooted in solid fundamentals.