Steve Yerger started his career at the age of 12 as a pan washer in a bakery close to his childhood home in Ocean City, New Jersey. Since then he has cultivated skills as a chef and restaurant professional.
With the help of a teacher, and a love for food developed through out his childhood and summer cooking jobs, Steve decided that the Culinary Arts Program at the Cape May County Technical High School was the best choice for him. He soon flourished as one of the program's top-notch students, always willing to work functions at the student-run restaurant, and even at events after school hours.
Following high school, Steve attended The Culinary Institute of America in Hyde Park, New York. He was the first extern at the East Coast Grill and Raw Bar in Cambridge, Massachusetts. He learned quickly under chef/owner Chris Schlessinger, a James Beard Award Winner, and chef de cuisine Eric Girbirski. Steve completed a second externship at the famed Blue Point Bar and Grill in Duck, North Carolina, under the tutelage of chef/owner Sam McGann and chef de cuisine Dave McClarey.
After graduation from The Culinary Institute, Steve returned to the Outer Banks of North Carolina to work at the AAA rated, four-diamond, Left Bank at the Sanderling Resort under the French Laundry’s George “Rob” Robinson and
Virginia's own Kenny Sloan. In a short time, Steve worked his way to chef de partie, learning the techniques and principles behind all the stations in the kitchen.
Since leaving North Carolina, Steve has resided in St. John, U.S. Virgin Islands, where he collaborated with friends to run the esteemed Mojo Café. Recently, Steve has assisted in the opening of the Waterfront Bistro in the heart of Cruz Bay, where he works in all aspects of the business.