Chef Mark Steuer
Executive Chef

Mark Steuer grew up helping his mother and grandmother in the kitchen, as large gatherings were an important part of his family’s traditions. Steuer began his work in the restaurant industry at James Island restaurant Brett’s, owned by renowned Charleston restaurateur Brett McKee. The working environment at the popular eatery piqued his interest in a culinary career, and he continued to educate himself about the industry by working at La Chardonnay in Madison while studying at the University of Wisconsin. His big break came when a chef missed his shift and Steuer stepped in, impressing the staff with his organizational skills and fundamental technique.

Steuer worked his way up to sous chef at La Chardonnay before leaving for Chicago to work with James Beard award-winning chef Mindy Segal at Hot Chocolate. This move was a true catalyst for his career, as he worked with Segal to develop his palate and his expertise in sourcing ingredients. After he rose through the ranks from line cook to executive chef, he earned the restaurant three stars from the Chicago Tribune and numerous accolades from the city’s culinary community. He has also worked as a chef consultant for Rootstock and as executive sous chef at The Gage. He is currently the executive chef at both The Bedford and Carriage House, where he infuses his notable culinary skills with inventive personality.

Mike Galen
Chef de Cuisine

Bowling Green, Missouri native Mike Galen came to The Bedford in February 2013. After studying Culinary Arts at Le Cordon Bleu in Minneapolis, Minnesota, Galen spent four years in Colorado honing his skills at The Little Nell in Aspen. He moved to Chicago to assist in opening Rootstock Wine Bar and Three Aces, where he worked as sous chef. This position at The Bedford is his first as chef de cuisine.

Galen oversees kitchen operations, manages staff, and works with chef Mark Steuer to develop new menu items at The Bedford. His straightforward approach in the kitchen brings a fresh and exciting perspective to their modern, supper club-inspired menu. Galen brings the farm-to-table philosophy that formed in his youth in rural Missouri and valuable connections with local farmers.