Steven Lania the new executive chef at Struck Catering
As a chef, Steven Lania of Framingham has years of professional culinary experience in high-end hotels on the East and West Coasts. On May 1, he joined Struck Catering in Worcester as new executive chef after longtime chef Russell Stannard retired.
Struck’s owners Derek Grillo and mother, Barbara Cotter, officially introduced Lania at Stannard’s retirement party at the end of April, attended by family, friends and colleagues.
The first week on the job, the highly motivated Lania reveled in the challenge of preparing food for hundreds of people. “It was a very busy month,” said Cotter, who recalled how Lania on his first day readied food for 300 people and then 200 for two consecutive days. “Not only was Steven getting to know his way around our kitchens, he also was meeting and working with a new team,” said Cotter. “His experience and dedication shined through.”
Lania, who grew up on the North Shore, said he loves cooking and has worked hard to master his craft. As a teen, Lania’s first industry job was at the deli counter of New Deal Fruit in Revere. He has worked at restaurants in Massachusetts and five-star hotels, studied at the Le Cordon Bleu Cambridge and considers himself a “back of the housetrained” chef. He has spent most of his professional career as an executive chef in event catering and was employed at The Barn at Gibbet Hill in Groton, an award-winning wedding venue, before coming to Worcester.
Lania said after the pandemic he wanted a job that would offer more work-life balance. “I wanted to continue with my culinary career and at the same time have more time to spend with my
wife and family. Family time is super important,” said the dad of a 3-year old and an 8-month-old baby.
This summer, Struck’s owners and the chef plan to “refresh” menus, keeping the most popular classic options open. “New flavors and fresh seasonal ingredients bring new life to a menu and make it fun,” said Lania, who enjoys creating and developing menus. He’s also health conscious and easily adapts recipes for people with special requests or allergies. “We have an enthusiastic team at Struck,” said Lania, “and great communication with clients. At buffet meals, the staff serves the food and is able to answer any questions guests may have. I like that.”
When he’s not working, Lania plays “a little tennis or golf” and cooks at home. He’s one of five siblings and often hosts family parties. This professional cook also is into making desserts. It’s a creative outlet, he said. His favorite cuisines are Mediterranean and French.
About Struck Catering: The focus of Struck’s scratch kitchen is authentic, artisanal food. Cotter, who has been in the food business since 1979, said ingredients and products are purchased locally in support of business and growers, such as Foppema’s Farm in Northbridge, Westfield Farm in Hubbardston and Smith’s Country Cheese in Winchendon, to name a few. Struck uses all natural sustainable and humanely raised poultry and meats.
In 2001, Grillo and Cotter purchased the building at 130 Hamilton St., Worcester, turning it into Struck Catering’s permanent home. The business serves clients (corporate events, weddings, special parties, etc.) throughout Central Massachusetts and is a preferred vendor for many Worcester venues that include Mechanics Hall, the Worcester Art Museum, Tuckerman Hall, the Hanover Theatre and Conservatory for the Performing Arts, Worcester Historical Museum and New England Botanical Garden at Tower Hill in Boylston. Visit www.struckcatering.com for more information.
In 2019, Struck’s owners opened Eastern Shores Club, a newly renovated event space located at 206 South Quinsigamond Ave., Shrewsbury. Struck Catering builds client packages for special parties, such as showers, business meetings, anniversaries and birthdays held there. Visit www.easternshoresclub.com for contact info, etc.
Lania said he hasn’t been in the city long enough to check out local restaurants, but he’s looking forward to new dining experiences. “Best restaurants in the city?” he asked. Tough question as the restaurant scene is constantly evolving, but we shared several personal favorites. He jotted names down, of course.
A warm welcome to Steven Lania, a chef who thinks outside the box.
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