A native of Southwest Pennsylvania began his early training in vocational school, continuing his education at the Le Cordon Bleu Program at Pennsylvania Culinary Institute (PCI) in Pittsburgh, PA. He accredits the most flourishing experience of his culinary youth to the renowned Culinary Apprenticeship Program at The Greenbrier, under Chef Peter Timmins, CMC.
During his apprenticeship, Steven worked side by side with many award-winning master chefs. Upon the completion of his program, Steven got awarded the “Apprentice of the Year 2007”. In addition, he also received several medals in ACF-certified hot and cold food competitions.
Steven continued his career of becoming a part of the opening team of the notable “Volt” restaurant. He served as the Sous Chef for award-winning Chef Bryan Voltaggio (a finalist on Bravo’s hit TV show “Top Chef” and “Top Chef Masters”), and it got featured in several publications.
Following the success of Volt, Steven returned to The Greenbrier with Chef Richard Rosendale, CMC, overseeing the renovation of Prime 44 West as the Sous Chef and featured on The Food Network.
In 2012, Steven took over the legendary 100-year-old Main Dining Room, incorporating the freshest seasonal ingredients in his cuisine.
From 2014 to 2016, Steven served as Executive Sous Chef for Chef Bryan Skelding at The Greenbrier. He was also the Chairman of the Greenbrier’s Apprenticeship Program for four years, organizing food showings, demos, training, and inspiring the culinary team.
From mid-2016 to early 2019, Steven operated Food and Beverage program as Executive Chef and Director at Adventures on the Gorge located on the rim of the New River Gorge.
In 2019 Halliday was the opening Executive Chef at Rosendale Events.
During the pandemic in 2020, Halliday opened his own business, So Good Food Group, and The Pizza Pitt as his first restaurant. He was now developing many more restaurant concepts.