Chef Stewart’s passion for cuisine was developed in his early days in South Philadelphia. He worked as a longshoreman and served as a union representative until the company relocated to Baltimore, MD. At that time, he was forced to seek another career.
He had always been a good cook and came from a family with a love of the kitchen. Baking together was a family tradition. His mother was a wonderful baker and his father always made homemade soups. Chef Stewart began baking, cooking and catering from home.
He drew his inspiration from his ethnically diverse neighborhood and found through them that he truly loved cooking. He enrolled in the Restaurant School of Philadelphia. He apprenticed at La Campagna in Cherry Hill where he eventually worked as a line cook, sous chef and finally Executive Chef. He worked at La Campagna for six years before accepting a job at GG’s Restaurant at the Doubletree in Mt. Laurel as Executive Chef.
During his 16 years, Chef Stewart was awarded the “Wish Dish of the Year” five times, from the Make-A-Wish Foundation. He also displayed his talent in many private events, including a private dinner for the renowned Chef Paul Prudhomme of New Orleans.
Chef Stewart’s philosophy embraces the principle that “cuisine should be simple, using only fresh ingredients, so you can let the freshness of the ingredients speak for themselves.” Embarking on a lifelong desire to own and operate his own restaurant, Chef Stewart has created Crux Café, a cozy BYOB set in Audubon, NJ.
The word Crux has the meaning of essence or most important part of something. In this case, it is the start of a café with great food and hospitality for all his guests.