Ryemarkable Stephanie Linehan

Stephanie is the mom of two girls and founder of Dinner by Steph!

Family info: Married to Patrick Linehan for 19 years, two daughters 

Pets: Two Persian cats

Tell us a little about your family and what life looks like for you in Rye:

We moved to Rye 10 years ago from New York City, and we have two daughters, 11 and 15 years old. My girls keep me busy, especially with all their various matches, lessons and rehearsals. What they eat is very important to me, so most nights they have a healthy home-cooked meal. I also have a steady drumbeat of clients who call on me to help them with special celebratory dinners, holiday gatherings, meal train dinners and nibble boards. My family is part of my test kitchen, so when it comes to trying out new dishes it’s not uncommon for me try a Beef Wellington recipe on a Monday night.

Were you always a chef?

Before I moved to Rye I was a corporate communications consultant for 16 years. I helped advise financial services clients during times of change and crisis, and that meant long days and nights.

In Rye I decided to focus on my family and live a more balanced life. I never thought Dinner by Steph would be in my future but my passion for cooking and entertaining lead me down a different path - it was truly organic.

How did your love for cooking begin?

Knowing where my food comes from, seeing my food in its purest form and creating something with it grounds me and gives me a sense of purpose. I’m the kind of person who sees a garden and is moved by the life coming from it. I think I have always looked for ways to be connected to nature through food.

It wasn’t until I started hosting people in our home that I thought I could do something with my love of food. Friends would say, “I would pay you to do this for me,” or comment on how I was so relaxed in the kitchen. They also noted my attention to the details in whatever I prepared — it’s all about presentation.

When did you decide to become a private chef?

When my kids were younger, their schools were always looking for donation items to raise money. There were a lot of experiences being auctioned but no dinner parties. I decided to donate some dinners for the Rye schools, and I was surprised to see people bidding up the price. After a while, I took a leap of faith to see where it would take me.

What do you love most about creating meals for others?

Food is such a basic necessity, but no matter who you are, when someone creates something for you, you feel touched and nurtured. I feel the greatest reward when I cook for others and they come up to me after and say, “Thank you, that was amazing.”

What is your cooking style?

My food is typically locally sourced, always home-cooked from scratch with fresh and healthy ingredients, right down to the dressings, and always stylishly presented. I also don’t serve anything I wouldn’t eat. My menus tend to lean toward Greek or Mediterranean. I grew up spending summers in Bulgaria with my maternal relatives, so I appreciate dishes and ingredients that are from that region.

What’s your signature dish or something your clients always ask for again and again?

I think I’ve done five dinner parties for one client, and they always request my rosemary lamb chops. They are very well seasoned and not overcooked. This dish would convert any non-lamb eater in a heartbeat.

Any tips for hosting a stress-free dinner party (especially for moms juggling a million things)?

Try to avoid cooking something that requires you to stand over the stove, such as risotto. Pick something that can be prepared in advance and can be thrown in the oven when you are serving cocktails.

What are your favorite go-to ingredients or pantry staples you always keep on hand?

In my kitchen, you can always find cumin, tahini, chicken stock, bone broth, olives, sherry and champagne vinegars, and Maldon salt.

How do your kids inspire what you cook at home?

My kids push me to think about ways I can present food in a more appetizing way. I could cook a standard burger for them, but how can I compete with Shake Shack? So, I thought, why not lose the bun, season it with garlic and cumin, and put the meat on a stick like they are eating a popsicle? And voila, they loved it!

What’s your favorite family meal or tradition around the table?

In the winter, we love fondue. I cut up cooked chicken and steak, along with steamed broccoli, cauliflower and raw peppers, and everyone gets a fondue skewer. It’s entertaining, interactive and delicious all at the same time.

How do you find balance between being a mom, running a business and still making time to enjoy what you do?

If I make excuses and simply talk about things I want to experience but don’t actually do them, I’ll miss out on the experiences of life. Instead, I try to encourage myself to commit to things – whether it is taking on a client I feel I may not have the bandwidth to handle because of family demands or planning that girls’ trip I always talk about but have trouble pulling the trigger on.

What’s one thing food has taught you about life, motherhood or connection?

Food is the biggest gift you can give – and the greatest connector. For example, making a meal for a friend during a challenging time is rewarding for both the people preparing it and the people receiving it. A couple of years ago, I made a meal for a friend who was mourning the loss of a loved one.  To this day, they still tell me what they loved about that meal, and they even remember how it was presented. That’s a special memory we will both share forever. 

Do you have a piece of advice for other moms looking to turn a personal passion into a business or creative outlet?

Think about the feedback that people have shared with you over the years. For me, it was my mother-in-law saying, “You have a flair for entertaining.” Comments like that can be a clue for your next chapter. 

If this is a second “career” for you, do you have advice regarding reinventing yourself?

If you do something you love, you will do it well, no matter what it is. Find what fills your heart, and the clients will follow you. 

Other fun details about you?

I know a lot of people critique the Netflix show “With Love, Meghan,” but I just can’t stop watching it. With that Californian gorgeousness as the backdrop and the gardens that I dream of having one day, the show speaks to me. I think to myself: One of these days, I’ll have my own lemon tree.

Check Stephanie out at @dinnerbysteph