CHEF STEVEN WOLF

CHEF STEVEN WOLF

Passion is not learned but a trait that comes deep from within your soul….

To say that Chef Wolf has a passion for cooking is an understatement. He was born into a family focused on culinary arts and fine dining.

He learned at a young age the meaning of hard work and dedication working alongside his father, Helmar Wolf, Owner and Executive Chef of The Mill on the River, South Windsor, CT.

As his passion grew so did his desire for knowledge — He enrolled and graduated from The Culinary Institute of America, Hyde Park, New York.

After graduating, Steven apprenticed with David Bouley at Bouley’s in New York. He was the manager of Bouley’s Bakery and then the Sous Chef at the Danube. He later worked with Chef Gordon Ramsey at the famed London Hotel in New York. In 2008 he was recruited by Hubert Keller to be the Executive Chef of Fleur De Lys at Mandalay Bay Resort and Casino in Las Vegas, Nevada.

Missing his family in Connecticut, he returned home in 2011. In 2012, opened the Republic Gastropub in Bloomfield, CT, with his good friend, Jared Cohen.

As the Republic’s reputation grew, they turned their talents and vision to opening a second location in Hartford, The Republic at the Linden, 10
Capitol Avenue Hartford, CT.


Chef Wolf’s passion is evident the minute you walk into either of the upscale Gastropubs. The ambiance has a modern industrial feel. His choice of the Gastropub concept is to offer an exciting twist on familiar dishes.

His goal is to bring his love of food into each meal that goes to the table.

Steven is also a co-owner of the MRG Restaurant Group, LLC, which consists of: The Mill on the River, South Windsor, CT; Abigail’s Grille & Wine Bar, Simsbury, CT; Cal’s Wood Fired Grille, West Springfield, MA; Market Grille, Manchester, CT; Republic, Bloomfield, CT; and, The Republic at the Linden, Hartford, CT.