Steven was born in Providence, Rhode Island to first generation Italian parents. In the Marsella household, food was an important part of celebrations and holidays, as well as daily life. As a teenager, Steven’s love of food drove him to begin work at neighborhood restaurants, starting at the bottom as a dishwasher, and eventually working his way up to cook.
Steven went on to attend & graduate from one of the best art institutions in the world, the Culinary School at Rhode Island School of Design.
While at RISD, Marsella worked in Providence at the Blue Point Oyster Bar and Restaurant, an eclectic seafood bistro. He was introduced to ingredients like geoduck, whole Dover sole, Belon oysters, locally caught finfish & shellfish, and Petrossian caviar, for which he learned a great deal and gained an appreciation for out of the ordinary ingredients. He also studied wine from the best – Blue Point received multiple Wine Spectator Grand Awards. Steven never strayed too far from his roots, however, as he also spent time working at Al Forno, a contemporary Italian restaurant in Providence. Al Forno is credited as the creators of wood grilled pizza and know for its many unique baked pasta dishes.
After much success in his hometown, Steven was ready to move onto a new challenge: New Orleans. Since his move he worked at Emeril’s, Brigtsen’s, & Food Art Catering. From each, he took a piece of knowledge that he continues to incorporate in his culinary career.
Emeril’s influence taught Steven about the importance of a well-run kitchen, while Frank Brigsten exemplified how to expertly showcase the flavors of New Orleans. The New York/Creole combo of Thomas Gamache and Lois Bernard at Food Art Catering educated Steven on how to produce local and global foods in challenging settings & locations, without ever compromising quality.
After his stint in New Orleans, Steven decided to take what he had learned back home to Providence, as the Executive Chef at the Five-Star Diamond Award-Winning, Gatehouse Restaurant, a riverfront fine dining restaurant featuring American cuisine. While at the Gatehouse, he went on to open Gatehouse Catering Company and two casual concept restaurants called Cheeky Monkey. One opened in Newport, RI and the other in Merv Griffin’s Blue Moon Hotel in Miami.
From there he moved on to start his own company, Banyan Hospitality, where Steven was a private chef/caterer to various clients and celebrities.
Steven returned to New Orleans in 2011 as Executive Chef of Ralph Brennan Catering & Events and Heritage Grill Restaurant, where he produced banquet and off premise weddings, social and corporate events up to 1200 guests.
In 2016, he moved on to accept the Executive Chef position at Marché, a brand new special events space in the French Quarter. The Creole Cuisine Restaurant Concepts family has welcomed him with open arms as an outstanding addition to an unbelievable team!