Early Years
Hailing from South Florida, Steve Gatlin was introduced to a wide array of cuisines from an early age into adulthood. The culinary diversity in that area ranges from southern, to tropical Latin flavors. It includes a blend of nearly every other region of the country. This is largely due to the beautiful weather, which consistently attracts migrating families during the winter months and, eventually, draws many back into the area for retirement. His family owned and operated farms that produced some of the country’s finest avocados, mangoes, and limes, frequently using these in their cooking recipes. Plus, a host of other fruits and vegetables were always on the table at dinner time. This complemented farm raised meats and fish from the Atlantic and Gulf of Mexico.
Marine Corps Life
He left home at the age of 18 to join the United States Marine Corps. This landed him in San Diego, California. Steve’s interest in creating tasty dishes blossomed, and he would often host parties. Here, he could serve up plates of goodness for his friends and Marine Corps family, often inspired by cooking recipes he had discovered.
Love of Cooking
Without any formal culinary training under his belt, Steve has never been discouraged to try something new in the kitchen. He continues to experiment and push his limits without hesitation, with diverse cooking recipes as guidance. He is always interested in trying a new flavor profile, cooking technique, or regional cuisine. The evolution of the cooking industry now grants access to television programs, internet recipe sites, and a plethora of diverse cooking recipes from the restaurants where he lives in Northern California. This leaves no shortage of inspiration to his imagination.
Culinary Leap
Eventually, in 2020, Steve decided to take the advice he’d been hearing for years. That advice was to serve up his food to the masses. He began catering private parties and events in people’s homes, utilizing his own cooking recipes to impress every guest. Each time he garnered praise and referrals to the next cook. His clientele ranges from family meals on a busy weekday night to birthday and other celebrations. These events allow the hosts to “take the night off” and let Steve serve the guests.
As Steve’s culinary journey has been an evolution from his youth in South Florida, to travels in the Marine Corps, and now life in the San Francisco Bay Area, his style can range as wildly as his background, often incorporating cooking recipes from his diverse experiences into his creations. One thing stays true through it all. Steve loves to serve up food that is delicious, and fun to create for anyone and everyone. Simply put, when explaining what his passion is and the style he brings, “Steve Cooks Stuff.”