Michael Miller: Owner and Head Chef

Michael Miller’s long time relationships with Bay Area restaurant professionals has enabled him to comprise the best restaurant veterans in northern California. This will be key in achieving and establishing the necessary fundamentals in operating an important restaurant.

Michael Miller began his career as a saxophonist. In between gigs, he earned a degree in business and tossed pizzas. With an unexpected fervidness for the restaurant industry, Michael opened his first restaurant in the late 1980’s where he says, “I learned everything that could go wrong.”

Ironically, his appetite for culinary knowledge grew; he enrolled in the Culinary Institute of America in 1992 leaving his northern California hometown for New York.

While on the East Coast, Miller worked at some of the cities most important culinary destinations including Le Cirque and American Place. At school he was a group leader and along with some fellow students, co-founded and constructed a small organic produce farm by the Hudson River. His incessant urge to learn more created a passion for organic agriculture.

In the fall of ’94, Miller earned the saucier position at Spago in Los Angeles under Chef Wolfgang Puck. As saucier in the kitchen that won Best Restaurant in the country is where Miller gained his most valuable experience. Mainly due to the daily instruction from Chef Puck, himself, Miller learned “how to cook” and received an education not only about the balance of ingredients on the stove but the balance that applies to running a kitchen. In late 1995, Miller was the opening chef at the Wolfgang Puck Café on Sunset Blvd. 1999 introduced Miller’s Restaurant Umunhum to phenomenal reviews by Bay Area critics. Chef Miller had arrived on the fine dining map. Umunhum became a destination spot to Bay Area diners and won Best Restaurant in the South Bay. The restaurant featured one of the first wine bars and hosted several successful food and wine dinners. In 2002 Miller was voted “Best Chef in the Bay Area”.

In addition, 2003 to present, Mike Miller has marked noteworthy accomplishments, including numerous catered functions including events for Chef Thomas Keller of the French Laundry and Viticulturist David Abreu in Napa. He has been featured on a series of televised culinary instruction and guest chef appearances. Michael contributes regularly at charity events like “Taste the Nation” and “Star Chefs for the March of Dimes”. He was invited to reside and cook throughout the Village of Corbieres by the wine maker and proprietor at the Domaine du Boncaillou in the south of France in 2003.

December of 2004, the teaming of Chef Miller with restaurant veteran Gilles Boulaine launched Louka Contemporary Cooking and Wine Bar. The restaurant was located in Danville, California. There, Miller received the “Cleverest Chef” award by East Bay Critics Choice..

Michael’s culinary experience has literally covered all aspects of the restaurant industry. From design and planning, management and cost control to chef and proprietor. He continues to approach new culinary expression with the intension of applying the idea with discernment and amplitude to diners seeking a genuine food experience.

Steven Musolf: Sous Chef

Focus, balance, and harmony. The foundation of his cuisine. Blending old world flavors with a modern vision. Steven Musolf learned the fundamentals of his craft at the Culinary Institute in his hometown of Charleston, South Carolina. After stints in various restaurants around Charleston, Steven honed his skills under the tutelage of renowned Charleston chef Michael Kramer at the nationally acclaimed restaurant McCrady’s. After seven years at McCrady’s , Steven became "top toque" upon Kramer’s departure in 2006 as Chef de Cuisine. Now Steven embarks on a new culinary mission with his recent pilgrimage to The Bay Area.

Michael Finehirsh: Pastry Chef

Michael has a degree in Pastry Arts from Johnson and Wales University in Rhode Island. He has worked professionally in the United States and abroad at establishments including Aureole, restaurant Daniel, Bouley, Payard and Lutece in New York and two- and three- star Michelin Restaurants in France and London. He also has experience as Executive Pastry Chef at Tentation Special Events in New York in preparing and executing pastry menus for high-end special events. Currently, Michael is the Pastry Chef at Trevese.

Larry Stepek: General Manager and Cellar Master

Larry is a devoté of world-class cuisine and beverage. His residence in Southwestern France and his extended travel throughout Italy, Spain, and France augment his unique perspective on guest comfort and exceptional restaurant hospitality. As General Manager and Cellar Master at Trevese, Larry is once again directing both restaurant operations and an ambitious wine program at one of the Los Gatos’ finest restaurants. The Sommelier Guide to Restaurants in America has recognized Larry for his wine knowledge and insightful advice. As the manager of the restaurant, Larry emphasizes staff knowledge and anticipatory service in achieving quality and total guest satisfaction.