i. Biography
From The Culinary Institute of America to Union Square Cafe, Tia Pol, Oaxaca, and Claro in Brooklyn, New York City, T. J. Steele’s work has been shaped by study, movement, and a sustained focus on Oaxacan food. He moved to New York City in 2002, entering a market known for speed and exacting standards. A 2006 trip to Oaxaca sharpened that focus further, bringing the region and its mezcal into clearer view and setting the course for the restaurant he now leads as chef-owner.
Coming Up
Training at The Culinary Institute of America gave T. J. Steele the discipline and technique that anchor the rest of his career. As executive sous chef at Union Square Cafe in New York City, he added pace, rigor, and the responsibilities of a large professional kitchen. Work at Tia Pol and Oaxaca widened the frame again, each stop adding another layer to a practice increasingly defined by place. The result is a point of view built through repetition, travel, and close attention to Oaxacan food. Today, T. J. is chef-owner of Claro.
Where They Are Now
At Claro in Brooklyn, New York City, the kitchen is organized around Oaxacan food with a level of care that keeps regional cooking specific rather than generalized. The restaurant’s focus is carried through technique, sourcing, and attention to memory and tradition, giving the food a directness that reads clearly on the plate. That approach extends to sourcing. Steele works directly with Oaxacan farmers to import non-GMO heirloom corn, making the ingredient part of the restaurant’s foundation rather than a decorative detail. It is a practical link between kitchen, field, and the people whose work begins long before service.
Signature
T.'s signature dishes include Red Aguachile, Green Aguachile, Heirloom Tomato Salad, Red Corn-Lard Chochoyotes, and Mole Rojo.
In Their Words “I think Oaxacan food is one of the great cuisines of the world, so any part I can play in raising awareness for it makes me happy.”
Honors
T.'s honors include Michelin Star and StarChefs Rising Star Chef.
Profile updated July 2026
FAQ
Asked of T.
What is T. J. Steele's current role?
As of 2026, T. J. Steele is Chef-owner.
Where did T. J. Steele train or study?
T. J. Steele trained at The Culinary Institute of America.
What recognition has T. J. Steele received?
Michelin Star.
