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Steven M. Bergman, CEC
CULINARY CONSULTING
CERTIFIED EXECUTIVE CHEF
Nationally Recognized Award Winning Executive Chef
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Steven M. Bergman is the founder and principal of CEC Culinary Consulting, LLC in Houston, Texas, a culinary consulting firm utilizing Chef Bergman's strong knowledge, experience and skills in the culinary arts as well as his exceptional resources in the hospitality industry. Chef Bergman is widely recognized as an authority and teacher in many segments of the hospitality foodservice industry.
CEC Culinary Consulting provides client-based, customized culinary services for corporate and private clients, including restaurant startups, menu concept development, recipe development, menu engineering, culinary training, spa cuisine and recipe modification, food safety and HACCP compliance strategies, food production systems and auditing services. Through CEC, Chef Bergman has served local and national foodservice operators, K-12 governmental agencies and high profile institutional clients.
Mr. Bergman’s restaurant clients have included Pappas Restaurants, Luby’s Culinary Services, and Kim Son Restaurant Group. K-12 education clients have included The State of Texas and Houston Independent School District. Healthcare clients have been nationwide: Porter Adventist Hospital - Denver, Cox Medical Center - Springfield, Massachusetts General Hospital - Boston, Northwest Community Hospital – Arlington Heights, and University Health System – San Antonio, among others.
Mr. Bergman grew up in New York City and attended the prestigious Bronx High School of Science. Upon graduation with honors, he attended the Massachusetts Institute of Technology in Cambridge, Massachusetts.
After formal culinary training, Chef Bergman trained with some of the most talented chefs in the region, including Hervé Glin at the nationally-acclaimed Cité Grill and Bruce Molzan at Ruggles Grill. He networked with some of the most influential figures in the culinary world including Robert Del Grande, Dean Fearing, Mark Miller, Jeremiah Tower, Carl Walker and Alex Brennan-Martin, gaining a firm foundation in New American and New Southwestern cuisines. Chef Bergman's menus and daily specials, along with special vintner dinners were greeted with rave reviews by both local and national critics.
During his years as Executive Chef of the prestigious Methodist Hospital in Houston, Chef Bergman refined his culinary style, preparing world-class cuisine and spa cuisine for many high profile and international guests including Presidents, royalty, actors and actresses, businessmen and sports celebrities to rave reviews. After the disastrous tropical storm Allison destroyed the kitchen in 2001, Chef Bergman worked with world-class architects and foodservice design consultants to build a state-of-the-art 20,000 sq. ft. production kitchen utilizing conventional and cook-chill systems, and 12,000 sq. ft. servery.
Chef Bergman's honors include Houston Chef of the Year in 1998 and First Place honors in the American Culinary Federation National Soup and Sauce Competition. He achieved three competitive medals in the American Heart Association Heart Healthy Competition. Mr. Bergman's distinctive recipes have been published in numerous trade magazines, cookbooks, and online postings. He designed, wrote and published an online culinary newsletter "Chef's Corner."
Mr. Bergman's formal training included Culinary Arts Certification in Houston, Texas. He continued his professional development at the Culinary Institute of America in New Hyde Park, New York. Chef Bergman maintains his professional credentials as a Certified Executive Chef, sanctioned by the American Culinary Federation, through attending seminars and culinary training at the annual ACF convention and the National Restaurant Association and NAFEM trade shows.
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