Steve DeShazo

Steve started working in restaurants in 1983 at the age of 15. He has loved the culinary and hospitality industry ever since. He served five years in the US Navy as a cook, purchasing agent and food service recordkeeper. Following the military, Steve worked for several years as an accountant and Controller and then followed his passion by starting a personal chef service and catering company in Dallas called Gourmet on the Go. After five years of entrepreneurship, he found his calling as a culinary arts educator at Wylie High School. Steve spent eight years in Wylie and then at Byron Nelson High School in Trophy Club for three years. After seven years as Director of the Culinary, Pastry and Hospitality program at El Centro Steve moved into his current role at Dallas College. Steve counts over 38 years of experience in business and public service in the culinary and hospitality industry. He is a Certified Executive Chef, Foodservice Management Professional and a Master Teacher. Steve maintains strong ties to the industry and community through active participation in several industry organizations including the American Culinary Federation, receiving the 2022 Cutting Edge Award at the ACF National Convention in Las Vegas, Nevada. He also serves on numerous boards and advisory committees throughout the education and workforce communities including Vice Chair for the Greater Dallas Chapter Texas Restaurant Association, the DISD Industry Leadership Council and as a Trustee and member of the President’s Circle of the Texas Restaurant Foundation.