SHUN CUTLERY BLOG: BEHIND THE BLADE

From Family Kitchens to Local Tide: Chef Victor Steinbrueck

Chef Victor Steinbrueck’s culinary journey began at home in Seattle, learning from his grandmother and discovering how food can create connection, presence, and care. Today, as chef and owner of Local Tide, he brings that same respect for ingredients and community into his kitchen. In this edition of Behind the Blade, Victor reflects on the family memories that shaped him, the importance of consistency, and how a well-loved Shun knife became part of his earliest cooking story.

Tell us about yourself.

Victor Steinbrueck: My name is Victor Steinbrueck. I am the chef and owner of Local Tide. I’m a lifelong Seattleite, and I love what I do.

 
How long have you been in the culinary space?

Victor Steinbrueck: I would say I’ve been in the culinary space my whole life, at times more aware of it than others. Whether it was cooking at home with my grandmother, eating out at restaurants, or working in restaurants front or back of house, I’ve always been surrounded by food and hospitality.

 
What brought you into the cooking world?

Victor Steinbrueck: First and foremost, cooking has always been a way to spend time with my family and connect in a way that forces you to be present. Second, I’ve always loved cooking for others and the connections that come from it. And lastly, I got a little push from a friend to explore a career in food more seriously.

 
How did you learn to cook? Were there any early food memories that inspired your love for cooking and hospitality?

Victor Steinbrueck: I learned a lot from my grandmother. I spent countless days cooking with her, and I remember driving her to different grocery stores to find just the right ingredients for whatever she wanted to make. She would spend what felt like hours carefully picking through fruits and vegetables to find the perfect ones. Then we’d head home and cook, where I helped prepare dishes that required that same level of care and attention.

Through that process, I developed a deep respect for ingredients and how they should be treated. I also supplemented that hands-on learning by watching a lot of YouTube and Food Network back when it was good.

Who were your biggest influences in the culinary space?

Victor Steinbrueck: I always enjoyed watching chefs like Morimoto and Masa Takayama, but my biggest influence was definitely my grandmother.

 
What was one of the most valuable lessons you learned during your training?

Victor Steinbrueck: Two lessons come to mind. The first is consistency. Showing up every day with the same attitude matters, especially in chaotic kitchen environments. People need to know what they can expect from you.

The second is that relationships matter. Learning to work with people from different backgrounds and perspectives is essential.

 
What are you most proud of in your career so far?

Victor Steinbrueck: More than opening a restaurant, I’m most proud that we’ve created a space where my team feels safe, proud to work, and able to grow.

 
How important are the tools you use in the kitchen and why?

Victor Steinbrueck: The tools we use are extremely important. I look at a good knife the same way I look at a new pair of sneakers. It gives you confidence. If you look good, you feel good, and you cook better.

How has your relationship with knives evolved over your career?

Victor Steinbrueck: One of my family’s most-used knives was an old Shun knife. I remember watching my grandmother pull it from the drawer and use it to cut, slice, and chop with precision. It was the first knife I ever felt comfortable using.

To this day, it still lives in the same place, and it’s just as reliable and consistent as it was back then.

What makes a great knife?

Victor Steinbrueck: A great knife feels good in your hand, stays sharp, and allows you to execute tasks with precision and ease. I appreciate a knife that clearly has thought and care put into how it was made.

What is your go-to knife?

Victor Steinbrueck: My go-to knife was a 9-inch gyuto I bought from a small maker in Sakai, Japan. It was recently stolen, so I’m currently in the process of finding my next go-to. Maybe this is where Shun comes in.

What advice would you give to aspiring chefs who are just starting out?

Victor Steinbrueck: Learn how to become inspired. Inspiration is everywhere, and being open to finding it is a skill. That inspiration is what keeps you moving forward and continuing to learn.

 
Are there specific cuisines or traditions you feel especially connected to?

Victor Steinbrueck: The tradition I feel most connected to is simply sharing food with others. Any meal that allows people to gather, connect, and be present is special.

And when I talk about nourishment, I don’t just mean food. I mean the nourishment that comes from being around people you love, creating memories, and appreciating life.

 
What do you love about Seattle’s food community?

Victor Steinbrueck: I love how passionate, creative, and caring the community is. People care deeply, not just about food, but about their cultures and their communities. That shows up in how they support each other, their guests, and the causes they believe in.

 
What was a pivotal moment in your career that helped shape your culinary identity?

Victor Steinbrueck: Honestly, every day feels like a pivotal moment. Showing up ready to learn, adapt, and grow isn’t easy, but it creates space for others to do the same.

I still feel like I’m figuring things out. There’s so much more to learn, and I don’t think my culinary identity is fully formed yet.

 
What’s your go-to meal?

Victor Steinbrueck: Either a Dick’s Deluxe: two cheeseburgers, fries, and a chocolate shake, or a bowl of pho.

 
If you could make a meal for anyone in the world, who would it be and why?

Victor Steinbrueck: I wouldn’t choose just one person. I’d cook for all my friends and family. It’s rare these days to gather everyone together, and I’d love to create that moment to share food and time.

If you had to describe your hospitality journey in one word, what would it be?

Victor Steinbrueck: Organic. It’s never felt forced. It’s something that naturally unfolded, with small affirmations along the way that kept me moving forward.