Steven Shigeru Molnar’s culinary journey began at 17 and has since evolved into a career marked by discipline, creativity, and a deep respect for technique. After moving to Toronto, he secured his first kitchen position at the acclaimed Nota Bene under celebrated chef David Lee, an experience that shaped his early foundation.
He later formalised his training at George Brown College, where his talent earned him accelerated entry into the prestigious French Culinary Arts Post Graduate Program. This led him to the Institut Paul Bocuse in Lyon, where he refined classical techniques and worked at Brasserie le Nord, gaining a transformative appreciation for craftsmanship and precision.
Returning to Canada, Steven joined Montréal’s Restaurant Toqué, rising from commis to tournant and contributing to the restaurant’s acclaimed cookbook Toqué: Creators of a New Quebec Gastronomy. Back in Toronto, he broadened his expertise at Bar Raval and Bar Isabel, mastering the bold flavours of Spanish cuisine.
In 2019, Steven became Executive Chef—and later Partner—at Quetzal, where he leads a celebrated exploration of regional Mexican flavours through open-fire cooking. Today, Quetzal remains one of Canada’s most recognised dining destinations, earning national accolades and top placement in the country’s leading restaurant rankings.
