Sage Restaurant Group

Steven Grostick, Executive Chef at the Toasted Oak Grill & Market, is an award winning Chef with more than 15 years of experience as a progressive culinary professional.

Born and bred in Michigan, Chef Grostick’s passion for cooking was ignited at an early age in his family’s kitchen. He went on to earn a Culinary Arts Degree from Livonia’s Schoolcraft College, where he quickly found his niche in butchery and charcuterie. Chef Grostick honed his culinary skills as the Executive Chef of the award-winning Five Lakes Grill in Milford, Michigan, where studied and trained under James Beard nominated Chef Brian Polcyn for 11 years.

Under Chef Grostick’s leadership, Five Lakes was named “Restaurant of the Year” in 2005 by The Detroit Free Press. Chef Grostick has won several restaurant prestigious industry awards, including a silver medal in the “Culinary Super Team Challenge” in Orlando. He most recently served as the Executive Chef at Table 5 in Northville, Michigan. Chef Grostick is heavily involved in several local food charities, including the Gleaners Community Food Bank of Metro Detroit, Taste of the NFL and Share our Strength.

Danny (aka “the ultimate host”) comes to Toasted Oak after spending four years with the Palm Restaurant Group managing steakhouse locations in Atlanta, Chicago and San Diego.  During his tenure, his stores consistently rated among the highest in the chain for guest service!

Prior to that, he was a consultant and owner-partner of Atlanta’s acclaimed Grappa Restaurant where he made various appearances on Food Network television shows, and hosted wine pioneers Joe Gallo and Robert Mondavi.

Danny and his family recently relocated to Michigan to be near their in-laws.  During his off time, he loves golfing and cooking for his friends and family!

(He once combined these two loves by cooking at the “Unofficial Masters Dinner!”)