Michael Stebner is an award-winning chef and visionary of culinary excellence. Stebner’s cuisine has earned him numerous recognitions including two invitations to the renowned James Beard House in New York.
Stebner is currently the Director of Culinary at Sweetgreen in Washington, DC and is in charge of the menu and concept innovation. Prior to his time at Sweetgreen, Stebner was the Executive Chef of True Food Kitchen. Before that, he headed up the culinary team at Fox Restaurant Concepts’ The Greene House restaurant located in Scottsdale, Arizona. Stebner also owned and operated Region, a restaurant in San Diego, California.
Stebner has been nationally recognized for his work at Region. Region was awarded recognition for “Where to Eat Right Now in 30 American Cities” from Gourmet magazine and San Diego Magazine named Region “Best New Restaurant” in 2004. Also in 2004, San Diego Home & Garden magazine selected Region “Best New Restaurant,” bestowing its prestigious “Silver Fork Award” at that time, and then awarding it again in 2005.
Prior to running his own restaurant, Stebner had a varied culinary background. He gained experience while working four years as Chef de Cuisine for the world-class Azzura Point at the Loews Coronado Bay Resort. Prior to this, he worked as a Sous Chef at Caesar’s Palace in Las Vegas under acclaimed chef and mentor James Boyce. Stebner also trained in the award-winning kitchens of the French Laundry in Yountville, California, as well as at Lavande in the Loews Santa Monica Beach Hotel, where he fine-tuned his culinary skills and expanded his repertoire. He began his professional career at the Phoenician in Scottsdale, Arizona, working under Chef Alex Stratta.
Fully embracing the Slow Food philosophy, Stebner has served as one of only two San Diego delegates at Slow Food’s bi-annual convention in Italy. Slow Food is a member-supported non-profit organization that works to preserve local food traditions and educate others about making responsible food choices.