The Manhattan Ocean Club has provided Steven Mellina with a dramatic stage on which to present his classic seafood cuisine. One of America's spotlighted and distinguished new breed of young chefs, Mellina started cooking professionally at the age of 14. His credentials include a year of training at the Cordon Bleu (Paris) as well as working with Michel Guerard and Paul Bocuse. Mellina held responsible positions in various Caribbean establishments, after which he became associated with such ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.