Owner and Executive Chef Steven Topple hales from Portsmouth, United Kingdom, a naval and fishing port on the South Coast of England. For over two decades Chef Topple has been perfecting his craft in Culinary Arts by working in a variety of top-tier resort kitchens. His work in cities such as San Francisco; Sea Island, Georgia; Lake Placid, New York; McCall, Idaho; Vail, Colorado; Loch Lomond, Scotland and numerous restaurants in London, England has prepared him well to open his own restaurant.
In launching Jasmine + Ginger, Chef Topple will focus on his love of Thai food and will fill a missing notch in the McCall, Idaho. His new culinary vision will focus on authentic and fresh Thai food with seafood influence. Steve’s passion is everything seafood and with his experience, he knows how to expertly prepare it.
Chef Topple’s accolades and accomplishments are many. He has had the honor of being selected to appear at a number of events hosted by the James Beard House in New York City, including “The Best of Rock Resorts”, and “Chefs and Champagne” in the Hamptons. He has also earned a selection of awards and distinctions, including “Young Chef of the Year” from Nestle Food Service in 1997. In 2005 Topple published his first book, So You Want to Impress!!!!, followed by a second book, Signatures, featuring a collection of his favorite recipes from restaurants he’s worked in. And, in addition to working for a few celebrity television chefs, including Wolfgang Puck in San Francisco, and Brian Turner in London, you will often see him on local television.
Chef Topple hopes you enjoy getting to know him and Jasmine + Ginger.