Joshua Severson has served as the executive chef for Teemu Selanne’s eponymous steak tavern, since it opened in 2013. As a steakhouse pro and devotee, he offers guests traditional cuts of steaks and chops, perfectly prepared and served with his version of classic sauces and seasonal sides. Severson’s American contemporary cuisine won Selanne Steak Tavern recognition as Best New Restaurant and Best Steak venue at the 2014 Golden Foodies Awards, which honors top culinary talent in Orange County, Calif. Adjacent to the steakhouse, Chef Severson also helms the butchering team that hand cuts aged prime meats for TS Gourmet Shoppe, which was launched in December 2015. In addition, his kitchen team prepares the food wares for the Shoppe including Farmers Market Soups, Chef’s Secret Sauces, Truffle Popcorn, Foie Gras Pâté  and other savory selections. Severson’s love for food and simple preparation of fine local ingredients stems from his Pacific Northwest upbringing where he gained an appreciation for the region’s produce and seafood straight from Puget Sound. Before his present position, he was the chef de cuisine for Executive Chef Frédéric Castan at St. Regis Monarch Beach Resort & Spa in Dana Point, Calif. Prior to that, he worked with celebrity chef Tom Colicchio at award-winning Craft Steak in Las Vegas. His first experiences in professional kitchens were at some of Seattle’s landmark restaurants including Sky City at the Space Needle and the legendary El Gaucho Steak.