Steve Zucker of Bix´s

Chef Steve Zucker soul speaks while discussing his culinary background, philosophies, and the creativity of his cuisine. At age 28, Chef Zucker's culinary knowledge equals that of seasoned chefs twice his age.  A North Carolina native, he began his career at age 17 in New Orleans cooking with Alfonso Navia (former chef of the famed Antoine's).  The discipline instilled by "the old world French chef" led Steve to his studies at Johnson & Wales University and a Bachelor's Degree in Culinary Arts.

Chef Zucker's achievements include Certified Chef de Cuisine (American Culinary Federation), Certified Sommelier (Wine and Spirit Education Trust), Salute to Excellence Award (National Restaurant Association), and began his career with Apprentice of the Year (American Culinary Federation, New Orleans).

A protégé of "Hall of Fame" Louisiana Chef John Folse, Zucker was influenced by Folse's "history, knowledge, and pride in Louisiana cuisine."  Further being influenced by the late New Orleans Chef Tom Cowman's "ability to taste and decipher individual ingredients," Chef Zucker accepted the challenge in creative cooking. Zucker gained seven years of diversified experience working with Chefs Navia, Cowman, and Folse in French, Creole, and Cajun styles while in New Orleans, where "every patron is a restaurant critic."

In February 1997, Chef Zucker was recruited by the Rio Hotel to open the Voodoo Cafe & Lounge, where he designed the kitchen and menu in addition to hiring and training 23 cooks and two sous chefs.  His Rio experience also included Specialty Room Chef, Buzio's Seafood Restaurant, and participation in opening the Village Seafood Buffet.

Compatible with his roots in small intimate dining venues, Chef Steve's talents were brought to Bix's, an upscale Supper Club, to create a menu for the discriminating patron. He works 12 hour days creating what he decribes as "global cuisine--a fusion of modern American with French, Cajun, Creole, Asian, and Caribbean influences." Chef Zucker strives for "roundness and full flavor," "fresh ingredients," and to "make it look as good as it tastes," a philosophy that meets the test of two contributing factors to fine cuisine--ingredients and cooking technique.

Half of the chef's innovative menu changes monthly to provide for variety in dining. His creativity can be experienced by ordering his sampling dinner with items such as Tuna Tartare, Soft Shell Crab, Kangaroo, Venison, and Duck, all expertly prepared with flavorful seasonings and sauces and artistically presented.

Chef Zucker modestly stresses that "this is not a solo profession; it takes the support of a full culinary staff to prepare and present the finest in cuisine."  He is assisted by Sous Chef Dan Pinowski, Sous Chef Jimmy Kujawa, and Pastry Chef Stacy Calles, a talented team who working with Steve at the Rio. The amicable wait staff, under the supervision of General Manager/Sommelier Michael Holevar, serves complete meals from 11:00am - 6:00am daily. A full wine list is available. Fine dining is one of life's greatest pleasures, and can be experienced at Bix's, 4455 South Buffalo Drive.  For reservations, please call (702) 889-0800.