Steve Litke

Coming Up

Steve Litke spent the long arc of his career as chef at Farmhouse Inn in Forestville, California (1999–2022), and that span set the property’s culinary identity with consistency and restraint. Over more than two decades, the inn’s kitchen and Litke’s name became linked to the same place, and the cooking stayed tied to the Sonoma landscape around it. The record is less about a single break point than about steady accumulation: year after year, a point of view clarified until it became the house style.

Where They Are Now

The continuity sits in the chef and the long California chapter at Farmhouse Inn. Forestville is where the Michelin star was earned, where the farm-to-table specialty is rooted, and where the 1999 starting point remains fixed in the record. The setting carries that continuity plainly: one address anchoring a career that unfolded in deliberate time, with the property and Litke developing side by side.

Signature

Steve's signature dishes include Rabbit Three Ways. The name alone signals a kitchen working with texture, contrast, and control rather than surplus. In the context of Litke’s broader approach, it fits: grounded, attentive, and disciplined about ingredient character and plate composition.

In Their Words “Today, anything that is sustainable is what will go a long way.” Taken together, the remarks point to two priorities: the simple pleasure of the table and the methods that outlast a single service. The first is routine, a private way to close the day; the second is principle, a concise statement about what endures in the work.

Honors

The major honor is straightforward: Litke earned a Michelin star at Farmhouse Inn in 2007. It belongs to the restaurant’s chronology, not to a current claim about star status today. Placed in sequence, the recognition reads as formal acknowledgment of work that had already been building for years in Forestville.