Steven earned a B.A. in Environmental Science with a concentration in Law & Regulations from Franklin Pierce University before beginning his career in shellfish aquaculture on Cape Cod, where he grew clams and oysters and developed a lasting connection to food and coastal stewardship. Today, he continues to volunteer with the Town of Marion, helping to maintain local shellfish populations and supporting recreational harvesters.

At Profishant, he works with food manufacturers and seafood processors to strengthen their food safety systems. He is a registered consultant with SQF and BRCGS and has extensive experience with Global G.A.P. and Primus standards. His work includes HACCP plan development, audit preparation, compliance gap assessments, and support for facilities operating under FDA, USDA, and GFSI frameworks.

His career spans multiple sectors of food manufacturing. He has served as an SQF practitioner in the seafood industry, overseen HACCP programs and daily operations at a seafood processor, and managed quality, safety, and compliance at a food packaging manufacturer, where he led the company through a successful SQF certification while also implementing required OSHA compliance programs.

These roles gave him a strong foundation across both seafood and broader food manufacturing before stepping into consulting. Teaching is also a central part of his work. He is an AFDO- and Seafood HACCP Alliance–approved trainer for FDA-recognized Seafood HACCP courses and has held training across the country, including in Massachusetts, Maryland, and Texas. He has completed ISO 22000 Lead Auditor Training and is a candidate to become a Preventive Controls for Human Foods (PCQI) trainer.

At the heart of his career, he is passionate about food safety and supporting both industry and community. Whether guiding a company through an audit, leading a HACCP course, or planting oysters in local waters, he focuses on building programs and people that keep food safe and accessible.