Steve Connaughton, Co-Chef/Partner, Bar Milano

Steve Connaughton’s culinary career began after he deferred attending American University’s law school in Washington D.C. to travel abroad in Europe. While there, Connaughton decided that he didn’t want to spend the rest of his life behind a desk, so he pursued a career in cooking.

Connaughton took his first cooking position at Washington D.C.’s The Tabard Inn under chef David Craig. He worked there for several years, learning to prepare classic American cuisine. He later moved on to work under highly acclaimed French chef Jean-Louis Palladin at Pesce, the chef’s seafood restaurant with chef Roberto Donna.

In 2001, Connaughton decided to move to New York City to work at Lupa Osteria as a sous chef under executive chef Mark Ladner. Connaughton worked at Jason Denton’s rustic Italian restaurant for the next four years before taking over the kitchen as executive chef.

Now, after working with Denton for six years, Connaughton is eager to be a part of his latest project. At Bar Milano, he will share with guests his expertise with curing and butchering meat, and his love of local and sustainable ingredients.