Tracing his roots back to a humble beginning as a dishwasher in Youngstown, Ohio, Steve Zurkey pursued his childhood dreams of becoming a Chef by seeking a culinary education at Johnson and Wales in Miami, Florida.
Here, Steve (Zurk as his friends would call him) obtained a culinary arts degree while working his way up to sous chef in downtown Miami.
In 2015 Steve moved to Oceanside, California and became the Executive Chef of 333 Pacific Steak & Seafood. He spent the next 5 years here serving up elevated coastal California cuisine, and worked his way into a culinary operations manager role with Cohn Restaurant Group, overseeing over a dozen restaurants including 333 Pacific.
In 2021, after a brief hiatus touring the nation’s parks and public lands, Steve made his home in Greenville, South Carolina. Steve found his perfect fit with The Anchorage restaurant. The Anchorage, perhaps by no accident, was the very first place Steve and his fiancé arrived when first coming to Greenville. Part of their research for their potential move had to start with exploring the dining scene in prospective cities, and the Anchorage was the beacon that shone in Greenville. The Anchorage became their favorite Greenville restaurant, and upon becoming the Executive Chef it felt like a homecoming of sorts. Here, Chef Zurkey serves up fresh and local fare a la carte or on the chef’s tasting table, featuring farm to table ingredients on a local produce driven menu. The Anchorage serves as a hub in West Greenville’s Arts District where local artisans and farmers’ products can be showcased, quality of ingredients comes first, and the menu changes daily based of what is fresh and available.