Service. Experience. Creativity.
Quality. Professionalism.

Services

About

Stephen has been in the hospitality business for over 30 years, ever since he took a job (at the tender age of 13) behind the counter at his neighborhood seafood market. Raised by a single mother, he learned the values of hard work and economy at a young age. Always the self-starter, Stephen took great pride in helping his mother both around the house and in the kitchen. Oftentimes, he would prepare full meals for himself and his younger brother when she could not muster the energy to do so. His boss at the seafood market taught Stephen most of what he needed to know about basic meal preparation, food safety, and customer service. He also educated Stephen on the importance of using fresh ingredients, and how seasoning, portioning, and pairing are critical to creating healthy, balanced, and satisfying meals.

Later, as a student at the French Culinary Institute in New York City, Stephen would apply these basic skills to more sophisticated ones, employing the classic cooking techniques used by many of the world’s greatest chefs. At the Institute he discovered a wealth of international cuisines and cooking styles, many of which have had great influence on his own. The education he received in those formative years, both as student and later as an apprentice in the small, gritty restaurant kitchens of Manhattan, gave Stephen the knowledge and confidence to tackle anything the hospitality world could throw his way.

His first real test came at the age of 29, when he was offered a sous-chef position at Allred’s in Telluride, Colorado, one of America’s best and most beautiful restaurants, which sits high (10,500’ high) above one of America’s best and most beautiful towns. There he lived, worked, and skied for 14 years, honing his various skills as manager, mentor, administrator, athlete, valued employee and community leader. Stephen’s eventual appointment (and very successful run) as Vice President of Culinary Services for Telluride Ski and Golf (parent company to Allred’s) is testament to his extraordinary talent and work ethic, and have brought him full circle to where he is today: a private chef, business consultant, and consumer food product entrepreneur.

Stephen is enthusiastic about sharing his knowledge with others, not just to improve the bottom line, but to encourage higher levels of joy and satisfaction among all stakeholders: superiors, subordinates, and clients alike. As a facilitator of good times and memorable experiences, nothing motivates or gratifies him more. His motto: Have Knives, Will Travel.

For further details, review Stephen’s resume here, or just scroll down.

“Although I have experience in all aspects of restaurant management and administration, I will always be a chef at heart. I believe this comes from some of the great cooks in my family. I think we all share this to some extent: an aunt who makes our favorite dessert, or a grandparent who prepares the best roast turkey on holidays. My influences are my father and my maternal grandmother. Grandma was from Palermo and made the best raviolis I’ve ever tasted. My dad, whom I spent many summers with as a kid, gave me my love of seafood, as he was always bringing home fresh fish and cooking it on the grill. It’s no surprise that my first job was in a seafood market.”

—Stephen Roth

Private Events

Both ***Table d'Hôte*** (prix fixe, with limited menu options) and ***Family Style*** Meal Services Available

*Please contact me for event specifics, including meal plan options, location and facility options,
amenities, and per person fee schedules.

Experience

Stephen A. Roth

SUMMARY

French Culinary Institute-educated leader with 32 years of industry experience encompassing all facets of front and back-of-the-house operations. Proven ability to effectively lead, manage and operate a range of concepts, from seasonal pop-ups, to fast casual high-volume, to exclusive fine dining establishments, and in a variety of facilities and physical settings, including large hotels, private clubs and stand-alone restaurants; all while delivering high quality product, exceptional service, and organizational excellence. Strong business skills including, but not limited to: the development/implementation of comprehensive food and beverage programs; the creation of innovative solutions for guest services; the development of responsible employee food and alcohol service programs; the complete review and analysis of all current (and potential) revenue streams; and the ability to identify and minimize losses while searching for ways to maximize profits. Comfortable taking (measured) risks, working closely with both internal and external stakeholders, and influencing and supporting the decision-making responsibilities of others. A vocal and effective communicator of procedures, protocols, regulatory requirements, new concepts, existing concepts, and fresh ideas. At once a confident leader and humble student of this exciting, fluid, and ever-evolving hospitality world.

RELEVANT EXPERIENCE

Managing Director/Senior Executive, Culinary Support Center, Yale University, New Haven, Connecticut (January, 2023 to October, 2023)

Vice President of Culinary Services, Telluride Ski and Golf Resort LLC, Mountain Village, Colorado (August, 2008 to April, 2021)

Served as Executive Chef of Mountain Dining from August 2008 until November 2012. Assumed the Interim Director’s job in November 2012 and promoted to Executive Director in May of 2013. Earned V.P. title in October of 2015. Responsible for staffing, brand management, menu development, training, marketing, purchasing, contracting, infrastructure improvements, and cost control for 13 winter and 8 summer locations. Maintained integrity of profit margin during the off seasons from June through October, while retaining a core amount of employed staff. Successfully navigated the myriad challenges of the 2020/2021 pandemic.

Key Contributions:

Maintained Condé Nast’s highest ranking of ski resort dining programs in North America in 7 of the last 9 years.
Guided a 50% increase in revenue between 2014 and 2019. Increased profit margins from 3% to 12.6% and doubled wedding event revenue in the same period.
Oversaw the growth of the F&B program from 5 to 13 restaurants between 2008 and 2013, employing a wide variety of concepts and physical build-outs.
Implemented new warehouse delivery system to serve all 13 venues.
Researched, negotiated and implemented a new POS system to serve all 13 venues.
Managed direct reports for 17 organizations including those of admin team, event sales team, and all general managers.
Developed and implemented three in-house staff training and recruitment programs between 2016 and 2019
Managed winter season staff of 400+ (including 28 managers), and a summer staff of 250+.
Maintained consistent COGS under 30% for the last 7 years.
Effectively created, implemented, and managed a division-wide Covid-19 safety plan and protocol for all F&B staff and their guests. No employee tested positive, and no contact tracing was linked to the work environment during this period.

Executive Sous Chef, Koi Restaurant Group, Los Angeles, California (March, 2007 to August, 2008)

Participated in Koi’s accelerated leadership track. Trained in New York and Los Angeles locations prior to opening new Las Vegas venue. Recruited and trained staff of 30+ in just three weeks in preparation for Planet Hollywood’s grand opening celebration. Venue was ultimately voted ‘Best New Restaurant of 2008’ by the Southern Nevada Concierge Association.

OTHER ACCOMPLISHMENTS

Founder of Telluride Reserve, A Mountain Village Food and Wine Experience which connected star chefs and master sommeliers with patrons in private homes to create world class wine and food experiences. (2018)
Founder of the Mountain Village Promotional Association to support local restaurant and retail shops. (2015)
Member of various commercial HOA boards.
Supporter/volunteer at multiple local charities such as the One to One Foundation and T.A.S.P.

CERTIFICATIONS

ServSafe Food Manager/Food Handler; ServSafe Alcohol; CPR/AED, 2010

ACTIVITIES AND INTERESTS

Skiing, Golfing, Hiking, Mountain Biking, Ski-Mountaineering, Reading, Travel

Testimonials

“Stephen is a world-class restauranteur. Anyone who knows him and understands the restaurant industry recognizes his experience and expertise. Combine Stephen’s background and skill set with his infectious enthusiasm, and he is an incredible asset to any F&B organization, especially one with a vision to grow and stay relevant.

—Adam Dubroff
Alpha Inn Management/Ridgway Lodge & Star Saloon, Ridgway, Colorado

“I’ve worked in the hospitality industry for 30+ years and have watched Stephen operate in this arena for some time now. Speaking from experience, I can say this: few people are as multi-talented, as energetic, or as fun to be with.”

—David Hewett
Career Bartender/Mixologist/Ski Mountaineer, NYC

Contact Info

cell: 970-708-0389
email: stephen@chefstephenroth.com

Service. Experience. Creativity.Quality. Professionalism.