Steven Geddes

Steven Geddes

Director of Operations at Charlie Parker Steak Las Vegas

One of the country’s leading experts on food, beverage, and service, Steven Geddes is the only working chef in the United States to hold the honor of Master Sommelier.

The Colorado native first found himself cooking in Las Vegas at the landmark restaurant, Andres. At the age of seventeen, Geddes was cooking side by side with the restaurants famed owner, mentor, and chef; Andre Rochat. With experience on the line, assisting with Rochat’s cooking classes, and a newfound respect for wine, Steven began redefining his outlook on the food and beverage world.

In 1995, now armed with an ever-evolving pallet, Steven Geddes earned the esteemed Court of Master Sommeliers honor of becoming a certified Master Sommelier. After five years of hard work and determination, at the age of 29, he became only the 25th American to hold this internationally certified title.

As a Master Sommelier, Geddes has had the opportunity to be part of many important projects including leading the charge to curate the wine list and famed “wine tower” upon the opening of Chef Charlie Palmer’s renowned Las Vegas restaurant, Aureole, as well as a teaching post at UNLV’s esteemed hospitality school.

With a firm grip on the pulse of the wine world, Geddes wanted to return to where it all started, cooking. He trained under the tutelage of famed chefs Wolfgang Puck, Andre Rochat, George Morrone, Charlie Trotter, Bradley Ogden, Charlie Palmer and Rick Moonen. Geddes has been named one of the world’s foremost gastronomers—a renowned authority on the marriage of food and wine and all of the nuances of the dining experience. He went on to oversee the entire operation of Cincinatti restaurant, Local 127, where he served as both Executive Chef and General Manager and delivered a generous dose of gastronomy with a locally-sourced approach on American heritage recipes.

Steven moved back to Las Vegas in 2014 to rejoin forces with Chef Charlie Palmer. An instrumental force in the multi-unit expansion of the Charlie Palmer Group in 2014-15, he now oversees the group’s west coast operations. Over the years he’s been featured in New York Times, Los Angeles Times, Wine Spectator, Wines & Spirits, Decanter, and more and has achieved numerous wine and cooking awards.

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