Steve de Barril, executive chef partner of the soon-to-open Seasons 52 at UTC, is a native Californian growing up in a small town in the Gold Country Foothills of Central California, east of San Francisco. Most recently, he served as executive chef partner at Seasons 52 at Biltmore Fashion Park in Phoenix. Previous to that, he worked in opening sous chef positions for Seasons 52 at South Coast Plaza, California, and at Seasons 52 in Schaumburg, Illinois. Prior to his last three years working for Seasons 52, de Barril served as sous chef at the former Clubhouse Restaurant in Costa Mesa, California, for three years after a stint as sous chef at the steakhouse, Keefer's, in Chicago. He graduated from the prestigious California School of Culinary Arts, Le Cordon Bleu in Pasadena in 2004 and resides in San Diego.