SickKids Innovators Q&A: Steven Salm
From one big city to the next, Steven came to Toronto from his hometown, New York City, as a trendsetting foodie and passionate philanthropist. Steven serves as the President of the Chase Hospitality Group, a leader in the Toronto dining scene, including restaurants such as Colette Grand Café and Kasa Moto, popular among socialites and young professionals.Q: Why SickKids? What attracted you to the Innovators Program?
I felt there was a huge void in the foundation for young and well networked individuals to not only raise money and awareness, but to donate their time.
Q: Through the Chase Hospitality Group, your commitment to SickKids has gone beyond the Innovators Program to support the Centre for Brain and Mental Health with a ‘Chase An Idea Grant’. How has being part of this new initiative deepened your relationship with SickKids?
For us, it’s never about one thing or one initiative. There is a lot of work to be done, and we have an engaged and amazing loyal guest base who greatly appreciate the efforts we make inside and outside of our restaurants.
Q: Do you have a personal connection or experience that makes you exceptionally passionate about paediatric health?
I believe so strongly in helping our youth in every way possible. Fortunately, I have never needed SickKids for personal reasons.
I believe so strongly in helping our youth in every way possible. Fortunately, I have never needed SickKids for personal reasons.
“I believe so strongly in helping our youth in every way possible.”
Q: Who is your mentor/are your mentors?
I try to get as much advice from people in all walks of life and business. Fortunately, I had a lot of great years with my dad who taught me much of the foundations I practice today.
Q: What are your top 3 holiday destinations?
East Africa, Cabo San Lucas, Muskoka.
Q: Which food trends do you prefer?
Gourmet ice cream cones OR over-the-top milkshakes?
Milkshakes, hands down.
Sushi burritos or Poke bowls?
Sushi burritos
Outdoor markets OR food trucks?
Outdoor markets
Q: How do Toronto and New York’s culinary scene defer and how are they the same?
Similar, great customers, but the energy and competitiveness in New York is unlike anything I have ever experienced.
