Chef Steve Howells

Chef Steve Howells knew one thing for sure, he wasn't cut out for the 9 to 5 siting at a desk in front of a computer!
So after High School Chef Howells decided to attend The Restaurant School at Walnut Hill College.  After graduation Steve bounced around for a time in Philadelphia, including stops at Passion Restaurant, a 4 bell restaurant in center city. The Blue Bell Country Club, with Celebrity Chef Jim Coleman.  Alison at Blue Bell, with Executive Chef Alison Barshak formally of Striped Bass, which was declared the best new restaurant in the entire country in 1994.  The Adams Mark Hotel, under Executive Chef Vince Alberici, where Steve worked in The Marker, the hotel's fine dining restaurant, the catering department, and the casual restaurant in the hotel.
Shortly thereafter Steve had an opportunity to move to San Francisco, which he did. While in San Francisco Steve worked at Cortez Restaurant in the Theater District, which had one Michelin star. Chef Howells moved back to Philadelphia where he took a position at James on 8th, which had just been named one of the top 5 restaurants in Philadelphia by Philadelphia Magazine. After some time at James on 8th, Steve got a call to move out to Los Angeles to become Sous Chef at Hatfield’s Restaurant. He was gone as quickly as he came.   Hatfield’s is where Steve really began to grow and have a deeper understanding and love of food and cooking. Owners Quinn and Karen Hatfield mentored Steve, and taught him what it meant to be a chef. While at Hatfield’s, the restaurant won multiple awards. Best new restaurant in Los Angeles, top 10 best small restaurants in the country to name just a few. Hatfield’s also earned one Michelin star. After a year and a half in Los Angeles, Steve decided it was time to come home. Once back in Philadelphia Chef Howells took a line cook position at Blackfish Restaurant in Conshohocken, where he was quickly promoted to Sous Chef then Chef de Cuisine, and finally Chef. While at Blackfish, Chef Howells was rereviewed by Philadelphia Magazine where he maintained Blackfish’s 3 bell status. The article was quoted as saying "Blackfish was better than ever". Chef howells was also an integral part of Blackfish when it won Best Restaurant in Philadelphia in 2011 as voted on by Philadelphia Magazines top 50 restaurants. Steve worked at Blackfish for close to 5 years. 

"It’s always been my intention to work at the best restaurants I can find, and bring what I’ve learned back home and open a place of my own".
January 17th 2018 Louette's BYO was born, and so the story continues..........