Meet Chef Esteban Soria, also know around the Onehope property as Chefsteban a passionate and skilled chef who discovered his culinary calling at the tender age of 15. Inspired by the legendary Iron Chef Morimoto, he embarked on a remarkable journey into the world of flavors and cuisines.
With a Mexican father and an American mother, he grew up immersed in a melting pot of culinary traditions. While his dad shared his rich Mexican heritage through delicious dishes, his mother showcased the comforting tastes of American cuisine. This unique combination ignited Chef Esteban's curiosity and ignited a lifelong love affair with the art of cooking. As he saw how it brought people together.
Early on Chef Esteban caught a glimpse of Iron Chef Morimoto on television. Witnessing the esteemed chef's artistry and dedication, he felt an instant connection. Inspired by Morimoto's precision and creativity, Chef Esteban resolved to pursue cooking as more than just a hobby. It became his life's mission to create memorable culinary experiences for others and work for some of most esteemed chefs in the Napa Valley.
Throughout the years, Chef Esteban has dedicated countless hours to perfecting his craft and working for Iron Chef Morimoto, Chef Michael Chiarello and as a Chef of the Four Seasons San Francisco. He has expanded his culinary repertoire by exploring various international cuisines, pushing boundaries, and challenging himself to create innovative and delectable dishes. His commitment to excellence is evident in every plate he prepares.
Today, Chef Esteban continues to inspire and delight through his culinary creations. With every meal he prepares, he seeks to evoke joy, create lasting memories, and bring people together through the universal language of food and Onehope. Through his dedication, talent, and unwavering love for the culinary arts, Chef Esteban has truly become a force to be reckoned with in the world of culinary.
First Recipe - Butternut Squash Risotto
4 c. store-bought or homemade low-sodium chicken broth
- 8 tbsp. unsalted butter, divided
- 1 cup medium white onion, finely chopped
- 2 1/2 tsp. kosher salt, divided
- 1 1/2 c. arborio or carnaroli rice
1 cup dry white wine
4 oz. Parmesan, finely grated (about 1 1/2 c.)
- 3/4 tsp. freshly ground black pepper
- 1 cup butternut squash puree
- 1 cup, butternut squash, diced
In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add rice and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.
Add wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes. Add 1 cup warm broth at a time, stirring, until broth is absorbed and brought to a simmer over medium-high heat. Reduce heat and continue stirring, and simmer until rice is just tender, 10 to 15 minutes.
Add 1/2 cup warm broth. Simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender.
Remove from heat. Stir in Parmesan, butternut squash puree, and remaining 4 tablespoon butter until cheese and butter are melted; season with remaining 2 teaspoons salt, if needed. Add 1 cup diced butternut squash 2 tablespoons chopped parsley stir. Serve immediately.
Butternut Squash Puree
1 large butternut squash bulb (reserve neck for diced squash), halved and seeded (season with salt, pepper and brown sugar)
2 cups chicken or vegetable broth, or as needed
salt and ground black pepper to taste
Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side down.
Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.
Diced Butternut Squash
1 large butternut squash neck (reserved from bulb)
In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil.
Add the butternut squash and boil until tender, about 3 to 5 minutes.
Drain well and immediately plunge into ice water to stop the cooking.