Growing up in the United Kingdom, Steven Topple dreamed of someday being a pilot and began taking flying lessons early in his teen years in preparation for formal pilot training. At age 15, however, a vision test revealed that he had red-green color blindness, which would prevent him from flying for most major airlines. Topple understood he would have to set his sights on a different career, and at age 16 realized he had a talent and love for cooking.

Staying close to home, Topple attended culinary school at Highbury College, a student-operated, hands-on program that had a “Hell’s Kitchen” atmosphere in which 20 students started and only eight graduated. Topple graduated with honors in 1995 and found a job in London working for Brian Turner, a chef he had been watching on TV since he was a teenager. Every day, Topple was challenged to do things he had never done before, and during breaks he would wander the streets of London studying menus at other restaurants to see what chefs were doing.

During this time the British culinary world was shifting, and Topple began exploring new opportunities to continue learning and growing as a chef. He took a job with the Michelin-rated Cameron House, one of the best restaurants in Scotland, where he experienced how fine dining was supposed to be done. After approximately a year and a half at Cameron House, Topple set his sights on the United States.

After exhausting all possibilities in the States, Topple ended up back in London with the hopes of eventually transferring to a sister restaurant in the U.S. After working in close to 70 different London kitchens, Topple finally stumbled upon an opportunity at the Lake Placid Lodge in upstate New York and was hired as a line cook – a demotion, but the break he needed. After a year and a half in Lake Placid, Topple crisscrossed the country gaining as much kitchen experience as possible before taking a job as chef de cuisine at The Willcox Inn in Aiken, South Carolina, and, six months later, a job at Wolfgang Puck’s Postrio, in San Francisco.

In 2003, Topple was presented with two opportunities in Colorado resort towns – The Little Nell in Aspen and Wildflower restaurant in Vail. While a difficult decision, Topple took the job in Vail and at just 26 years of age had full control of the kitchen, including designing the menu and hiring the staff. During his tenure at Wildflower, Topple was invited to work an event at the prestigious James Beard House in New York City. After three years at The Wildflower, Vail Resorts had posted a job for Executive Chef at Beano’s Cabin in Beaver Creek , where Topple is now overseeing the kitchen. He also makes regular appearances on Good Morning Vail, a local television program. Visit Chef Steven Topple's website for more information.

"I am very passionate about seafood, and I really know how to search out great seafood. I have been working with Seattle Fish for about seven years now, and the great thing about Seattle Fish is that I don’t have to search. They continually provide me with the highest-quality product, and the service is the best I have experienced."

——Steven Topple, Executive Chef for Beano’s Cabin in Beaver Creek, CO