Steven Shigeru Molnar’s culinary journey began at 17 and has been defined by dedication, precision, and passion. After moving to Toronto, he honed his skills at Nota Bene under chef David Lee. His education continued at George Brown College, where he accelerated into the French Culinary Arts Post Graduate Program at the Institut Paul Bocuse in Lyon, France. There, he refined his classical techniques and worked at Brasserie le Nord.

Upon returning to Canada, Steven worked at Montreal’s Restaurant Toqué under renowned chefs Charles-Antoine Crête and Normand Laprise, where he contributed to the restaurant’s celebrated cookbook. He then expanded his culinary range with roles at Bar Raval and Bar Isabel in Toronto, mastering Spanish cuisine.

In 2019, Steven became Executive Chef at Quetzal, a restaurant focused on regional Mexican cuisine and open-fire cooking. Under his leadership, Quetzal earned a Michelin Star in 2022, a distinction it continues to hold. Later that year, Steven became a partner in the restaurant.

Continuing to push the boundaries of Mexican-inspired cuisine, Steven’s innovative approach Plutino Group is thrilled to announce the acquisition of Steven Molnar, the Executive Chef and partner at the acclaimed Michelin Star restaurant Quetzal, known for its emphasis on regional Mexican cuisine and open-fire cooking. blends tradition and creativity, offering guests an exceptional dining experience at Quetzal.