Chef Steven Giles was born in Essex, England. He started his career at the age of sixteen, working on a three-year apprenticeship at the Swan Hotel in Lavenham, Suffolk (currently a Trusthouse Forte Heritage Hotel). He did this apprenticeship while attending day-release at Ipswhich College to obtain his City & Guilds 706/1 and 2 certificates. While working at the Swan Trusthouse, Giles went on numerous courses and other hotel experiences, including a month stint at London's Hyde Park Hotel and Trusthouse flagship hotel, the Grosvenor House. After three years of culinary steadfast, and ready to spread his wings, Giles decided to go to London. He wrote to Albert Roux of the famed Le Gavorche and obtained a position as commis de cuisine. At Le Gavroche, a member of Relais & Chateaux, and at the time the only 3 star Michelin restaurant in London, Giles learned the finer techniques and first class standards in the preparation of food. Giles worked under the direction of Albert Roux and Steven Dorherty. After three years, Giles worked at other Roux establishments, including Forty-Seven Park Street, the adjoining hotel to Le Gavroche. While on a vacation period, he did a month stint at Raymond Blanc's Le Manoir aux Quat Saisons, also a Relais & Chateaux member and 2 star Michelin.

Giles ultimate dream was to move to the United States, inspiring him to approach Albert Roux for help in getting him there. In January 1990, Giles took a Chef de Partie position at Michaels Waterside Inn, in Santa Barbara, California. Steven worked for fifteen months at the Waterside Inn, affiliated then with the Roux Brothers, before returning to the UK. Giles was only in the UK for a short while before he realized that he belonged in the United States. Upon returning to the States, Giles acquired a job working for Petersfields' Catering Company, running the restaurant facilities at the prestigious Santa Barbara Polo Club. Giles then moved to head up the company's main kitchen in downtown Santa Barbara, where he managed a crew of up to 12 and handled catering for corporate luncheons, weddings, private parties, wine dinners and cocktail receptions. Giles continued in the catering business for three years, learning everything from planning the event to executing it. Giles decided to get back into the restaurant scene and approached the acclaimed Stonehouse Restaurant at the San Ysidro Ranch (another Relais & Chateaux member). Giles procured a position as Sous Chef to the Executive Chef, Gerard Thompson. Giles duties included supervising a crew of 20 in the chef's absence. After about two months on the job, Giles entered his first culinary competition, The Auguste Escoffier Grand Prix. Giles, chosen out of seventy entries, joined six others invited to compete in the finals in Chicago, Illinois. About four months later, Albert Roux approached Giles about a position as Executive Chef at the Lake Placid Lodge in upstate New York. In February of 1996, Giles accepted the position and headed up the kitchen at the Lodge. He began his career full of enthusiasm and determined to make a difference -- to create a signature cuisine (Adirondack/New American) which proved not only popular with guests and locals, but achieved recognition in the "big picture" of culinary achievement. His seasonal menus have won not only awards in the Northeast, but his ability to fuse artistry with great taste has earned him mention in some of the world's most prestigious publications. His most recent achievement is being featured as one of 12 chefs selected nationally for his own 30-minute television series "Historic Chefs of America" ~ airing June 1997 through December 1998. Giles also had the honor of cooking dinner for Julia Child at the acclaimed James Beard House in New York City.

Giles joined the Wine Cask in May of 1997 as Catering Chef. Bringing additional expertise and creativity to the prestigious Wine Cask catering department, Giles works in conjunction with Wine Cask Restaurant Chef, David Cecchini and oversees the Pastry Department. Giles manages food production at the University Club, the Santa Barbara Polo and Racquet Club, Wine Cask's Cafi at the Museum of Art and for all off-premise events. His objective is to strive for perfection in the preparation of food. Giles dedication and motivation are evident in every task he sets out to do and with each menu he writes, he constantly pushes himself further.