Steven Learned

Steven is a regional Food Service Manager for The Abbey Group. He began his culinary training as a young boy under his father, Phil Learned, CEC, AAC at The Balsams Grand Resort Hotel in Dixville Notch, New Hampshire. After graduating from the Culinary Institute of America in Hyde Park he earned a Bachelors in Hospitality Management from Florida International University.  Steven earned his first Executive Chef opportunity at the age of 23 while in Washington, DC, at the Park Terrace Hotel.  After working for the Radisson and DoubleTree Hotel companies in the DC area, he moved to Indianapolis, Indiana, where he became Executive Chef for Gibson’s American Grill, a new restaurant concept in the early stages of development.  He returned to The Balsams in 1998 as Executive Chef.  Over the next 11 years Steven oversaw culinary operations, helped run the nationally recognized Apprenticeship Program, and coached the student culinary competition team.  Since leaving the Balsams in 2009, he has taught Culinary Arts at White Mountain Community College, worked as Food and Beverage Director at The Jordan Grand Resort Hotel at Sunday River, and worked as a freelance caterer.  He spends his summers running the dining operations for Wyonegonic Camp for Girls in Denmark, Maine.