Steve-O’s

Specialties

The Steve-​O is a unique, neat to eat sandwich. We place our ingredients between two tortillas, then seal and toast the edges using our custom hot press. The tortillas hold the layers together, so the first bite is as good as the last. We carefully design each layer so the ingredients work together without making a mess.

With a Steve-​O, you get each delicious part of your sandwich in every bite. When you eat a burger, you’ll often find yourself with a few shreds of lettuce and bread at the end. With a burrito, you have extra tortilla at the ends, so when you’re finishing your meal, you’re mostly eating tortilla.

Chef Jed Moreno has been trained in the French style of cuisine, and believes in executing everything to perfection. Rather than giving into trends and expensive techniques, Jed believes in elevating everything he brings to the kitchen to a simple masterpiece.

History

Established in 2014.

The Steve-​O was invented to keep food out of a man’s beard. After our founder, Steve «Steve-​O» Moreno returned from U.S. Army service in Vietnam, he grew a long beard while working in machine shops. Frustrated by the bits of food stuck in his beard, he invented the Steve-​O in the 1980s as a neat to eat solution.

After selling the Steve-​O successfully in the small mountain community of Wrightwood, we decided it was time to bring the Steve-​O to larger markets. The Steve-O’s neat to eat design makes the ideal street food. We want to share the Steve-​O with as many people as possible.

Meet the Business Owner

Jed M.

Business Owner

Early ownership in a small family bakery peaked my interest in the culinary world at the age of 16. From my experience there, I knew my next step must be formal education. Being from a humble upbringing, community college seemed the best route, and little known to me, provided a very realistic look into my future career.

From the minute I entered my first course and mastered my first recipe, a world was opened to me I had only dreamed of. I was home, I was comfortable, I was challenged — and I excelled. With every knife cut and technique I learned, I honed my skills and moved onto the next step.

Now I have the knowledge of a classically trained chef and the instincts of a city hustler guiding me through a very cutthroat and demanding industry. I am ready to accept nothing less than what I know I can achieve, as well as an attitude of perseverance to attain the prestige of a world-​renowned master chef.