Michael Steh, Executive Chef of reds bistro & wine bar

Michael Steh
Executive Chef of reds bistro & wine bar in downtown Toronto’s financial district has been heralded as one of Toronto’s rising young chefs. A proponent of Slow Food, and supporter of local producers, Steh’s individual style has elevated reds’ repute as an exciting wine and dining destination.

With fruit orchards and livestock at the ready, Steh’s culinary start began on a farm in rural Oshawa,. He was raised by Slovenian-born parents who taught him first-hand how to press wine, can fruit and smoke meat. Steh acknowledges these early experiences, and time-honored European traditions as the backbone of his culinary talent.

“Knowledge of food, passion for cooking and a strong work ethic are an essential combination for success in this business. You can teach someone to cook, and you can inspire them to be passionate,” says Steh. “But you can’t teach work ethic. That has to come from within.”
Despite experiences working in kitchens as a teen, Steh first pursued an education in engineering. He recognized his passion and skill for working with food and shifted focus to the culinary arts, first serving as an apprentice at Oliver Bonacini’s Canoe, where he excelled to the role of sous chef at the Oliver Bonacini Group’s Biff’s Bistro by the tender age of 23. Steh departed Biff’s to build a new fine dining restaurant in the skiing destination of Collingwood, Ontario where he served as executive chef, and participated in the concept, design, construction and management of the restaurant.

The culinary diversity and excitement of Toronto beckoned Steh to return to work alongside Susur Lee at Susur. He later moved to Splendido where he served as executive sous chef until 2006, when he joined reds bistro & wine bar as executive chef.

Steh has been featured on Canada AM, and in numerous articles including the cover of Dining Out magazine, the cover of the National Post’s Toronto section, as well as features and reviews in Toronto Star, Toronto Life, National Post and The Globe & Mail.

Taylor Thompson, Sommelier
Perhaps Toronto's most eager and enthusiastic wine expert, Taylor Thompson has been appointed to the post of sommelier at reds in downtown Toronto.

Formerly of Jamie Kennedy Wine Bar and Jamie Kennedy Restaurant, Thompson joined reds in 2006 as assistant sommelier, where he honed his skills under former sommelier Andrea Smithson before his recent promotion.

The exuberant Ottawa-native grew up in a family of wine aficionados - both his parents are serious hobbyists and collectors. Thanks to Thompson's first introduction to the glories of fine wine, he had an early start to his calling. Four years ago, at the tender age of 21, Thompson graduated from Algonquin College's sommelier program (2002). He became Ottawa's youngest sommelier when he took on the wine expert role at Social Bistro Ottawa, and successfully completed the Wine & Spirit Education Trust (WSET) certificate program at Ottawa's Vendange Institute (2004), before embarking on his career in the Canadian culinary Mecca of Toronto.
Thompson is enthusiastic about his new role at reds. He enjoys introducing reds' guests to untraditional wines to accompany reds' Chef Michael Steh's acclaimed creations. This rising star on the wine scene is currently completing his WSET diploma studies; he hopes to complete his embark on his wine master studies following.

reds takes its wine seriously. Inspired by international wine regions, reds' menu is married to the wine list which features several rare and hard-to-find international selections, including more than 350 bottles and 50 wines by the glass. As part of a recent renovation, two highly visible and temperature-controlled wine rooms have been established within the restaurant's entrance on Adelaide Street West. Increasing the wine quotient is a complex and cutting-edge, in-bar, temperature controlled station expressly for wine, ensuring reds' extensive by the glass offerings receive the same special treatment as the cellar bottles.

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