Leading our culinary staff at SmokeHouse 54 is Executive Chef Steven Muhlbaier.  A native of South Jersey, Chef Muhlbaier started his pilgrimage in the culinary industry at the age of 15 as a dishwasher.  He rapidly fell in love with the pace and atmosphere of the restaurant’s underbelly, the Kitchen.  During his formative years in high school, food became a passion.  This intense desire would see him gradually rise in responsibilities from prep cook to line cook.

Chef Steven attended Baltimore International Culinary College right out of high school, where he excelled in all aspects, culminating with him being bestowed the Honors Externship in County Cavan Ireland.  Following Culinary School, Chef found a home as the Sous Chef at Travaglini’s Italian Restaurant in Deepwater, NJ.  There he would hone his skills running a high volume from-scratch kitchen.

Afterwards, he began work for the Marriott Corporation in Orlando and Kansas City, learning the important skill of high volume catering.  It was his time in Kansas City that sparked his love for BBQ. A burgeoning barbecue aficionado, Chef Steven would go on to travel to the BBQ hot spots across the U.S. to learn the different regional styles, and decide what his favorite flavors from each area were.  He took this knowledge of smoked meats and began to display it through his food as the Executive Chef of Kloby’s Smokehouse in Laurel, MD. Chef Steven has had recipes featured in multiple cookbooks, including the ManBQue Cookbook series.

When Chef is not conjuring up the next great BBQ flavor, you can find him spending time with his wife Liz and their dogs or watching live sporting events.