ABOUT US
Venice Steakhouse was born from a love of exceptional food and the unmistakable spirit of Venice Beach. We set out to create a place where the energy of the neighborhood meets the timeless pleasure of a great steak — simple, honest, and unforgettable.
Here, quality comes first. Our beef is sourced from some of the finest ranches in America, dry-aged to perfection, and cooked with care to highlight its natural flavor and tenderness. Every dish, from the sides to the sauces, is crafted in-house with the same respect for ingredients and balance.
In the kitchen, Chef Sydney Hunter III leads with passion and precision, combining classic technique with a modern California sensibility. The result is food that feels both refined and effortless — comfort elevated through craftsmanship.
Venice Steakhouse is more than a destination; it’s a gathering place. A place where locals, travelers, and friends come together to share good food, good wine, and that easy coastal rhythm that makes Venice unlike anywhere else.
Chef / Partner
Chef Sydney C. Hunter III
A Southern California native, Chef Sydney C. Hunter III brings passion, precision, and over two decades of culinary excellence to Venice Steakhouse. After training at Le Cordon Bleu College of Culinary Arts in Pasadena, he completed his externship at L’Orangerie, one of Los Angeles’ most prestigious fine-dining institutions, where he worked under Chef Ludovic Lefebvre.
He later joined Bastide, spending six formative years honing his craft alongside celebrated chefs Alain Giraud, Lefebvre, and Walter Manzke. During his tenure, Bastide earned both 5-Star Mobil and 4-Star L.A. Times accolades — recognition of the team’s relentless pursuit of excellence.
Sydney’s career includes opening Fraîche in Santa Monica and collaborating once again with Chef Lefebvre on the acclaimed LudoBites pop-up series, where he contributed recipes and co-authored the LudoBites cookbook. He later returned to Bastide as Executive Chef, before leading Café Pinot for Joachim Splichal’s Patina Group.
In 2014, Sydney opened Petit Trois as Chef de Cuisine, where his leadership helped the restaurant earn a James Beard nomination for Best New Restaurant, placement as #3 on Bon Appétit’s “Hot 10: America’s Best New Restaurants”, and glowing reviews from both Jonathan Gold and LA Weekly.
At Venice Steakhouse, Chef Sydney continues to express his belief that simplicity, balance, and respect for ingredients reveal true flavor. His cooking bridges classical technique with a modern California sensibility — food that is refined yet effortless, crafted with integrity, and driven by a lifelong passion for excellence.
