The St. Louis food scene is home to some of the country’s most innovative and exciting culinary offerings. Local chefs and restaurateurs are STL culture creators, inventing delicious dishes and redefining the region’s food traditions.
Let’s look at the five of the most influential chefs revolutionizing the St. Louis cuisine scene today.
STL Culture Creators on the Local Culinary Scene
Chef Simone Faure
She’s a pastry virtuoso and the proprietor of La Patisserie Chouquette, an exquisite boutique French pastry shop in St. Louis. Hailing from New Orleans, she made her mark as a pasty chef at the world-renowned Ritz Carlton Hotel.
Chef Sierra Eaves
Sierra Eaves knows that great cooking is rooted in a love of learning. For her, this commitment to knowledge began early on with the home-cooked meals she enjoyed around her grandmother’s table.
Sierra’s passion for sharing recipes led to a career at produce stands across Illinois. Then she went into the restaurant business, where she took up residence as executive chef of Guerrilla Street Food.
With no prior experience working with Filipino cuisine, she researched 20 cookbooks. Today, she continues combining flavors from different cultures. This dedication to learning makes for some of the most interesting dishes.
Chef Alex Henry
Alex Henry has arrived in St. Louis with a delicious new concept: Sureste, his first restaurant. He draws on influences from the Yucatán Peninsula of Mexico. It is where he grew up and learned to cook alongside his mother and grandmother.
Alex brings an authentic taste of southeastern Mexican cuisine blended with locally sourced Midwestern ingredients. It makes for an unforgettable experience. He is so dedicated to providing only top-quality dishes that even corn tortillas are made-from-scratch daily using local corn.
Chef Jodie Ferguson
Jodie Ferguson was recruited to St. Louis by renowned restaurateur Bill Cardwell and worked at popular restaurants, casinos, and hotels. 2020’s pandemic shutdowns spurred her on to finally pursue a dream.
She launched Clara B’s Kitchen Table as a food truck for proof of concept before opening its brick-and-mortar location. She takes inspiration from her Texas upbringing while holding to Louisiana roots passed down through generations.
Chef Steven Pursley
Steven Pursley’s passion for ramen has taken him from Japan and back as he works to make it a go-to meal. His St. Louis pop-up Ramen x Rui is the culmination of three years in his mother’s native country. According to Steven, “ramen transcends cultures,” making it an excellent introduction point cuisine novices can appreciate without sacrificing authenticity.
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