Stephan Juliusburger Email & Phone Number

Syntuitive is a diverse food and beverage advisory company, providing long-term services from total creative and developmental oversight to strategic advice, within the retail, education, and tourism sectors. Syntuitive builds long term relationships; we are committed to deliver your project on time and on budget, large or small, ensuring your success in the marketplace.Featured Projects:Bermuda Government, Bermuda• Consulted with Tourism and Education Ministries on developmental initiatives:• Created and implemented an ACF apprenticeship program in the hotel industry across Bermuda• Developed and produced the annual Bermuda Culinary Arts Festival• Developed a culinary curriculum for middle and secondary school systemsF&B Reinvention, Seven Stars Resort, Providencialis, Turks & Caicos• Developed new concept with elevated island cuisine, Seven, receiving rave reviews upon opening• Increased F&B revenues 145% year to year as a result of rebranding

London, Gb

Nassau, Bs

• Calculated demand and concept metrics• Wrote F&B master plan for development to deliver anticipated volumes while ensuring theme and price point diversity in this destination resort• Led design for kitchens to support a 200,000 sq. ft. convention center and 41 outlets• Developed the forecasted F&B pro forma, showing over $250MM in revenues• Hired and managed all F&B design contractors, resulting in on time and budget design delivery• Advanced F&B operations for the Wyndham Nassau Resort & Crystal Palace Casino, Radisson Cable Beach & Golf Resort and Nassau Beach Resort, having a combined revenue of $40MM• Renovated and reopened 4 outlets during reflagging of the Radisson to the Sheraton Cable Beach Resort• Reinvented catering menus and sales systems resulting in revenue and catering profit increases of 40%• Developed new authentic Chinese concept, Moso, and workhorse buffet, SeaSide, at Wyndham, resulting in combined 80% cover and 25% average check increases over their previous base

Newton, Massachusetts, Us

• Designed, developed, and opened 4 successful new restaurant concepts• Created a first-class off-site catering division, resulting in successfully attracting • Increased revenues by 35%, F&B profits by 30% while directing F&B division, from 2001 - 2003• Sat on island-wide collective bargaining team, creating effective change in union environment

Bethesda, Md, Us

Promoted and transferred five times, leading first class hotels in downtown, airport, and convention sectors – from 5-star luxury at the Mandalay, Dallas, to the $55MM revenues of New Orleans. Also held roles as Senior Banquet Chef, Stamford, CT; and Executive Chef in Houston, Chicago and Buenos Aires• Appointed to Marriot’s Culinary Board of Directors, meeting quarterly to drive culinary creativity• Developed new restaurant concepts, authentic Chinese to casual French, upscale Cajun/Creole• Trained other Marriott executive chefs in the field for systems control and new culinary concepts

Directed catering nationwide to the touring arm of the music industry. Designed and operated location catering events for 40 - 10,000 people including the Amnesty International Conspiracy of Hope Concert, Bill Graham's Biggest Party in History, Willie Nelson's 4th of July Party, and the reopening concert for the Statue of Liberty, as well as national tours for the Grateful Dead.

Created, developed, and opened six restaurants as opening chef/operator; concepts varied from upscale to casual, included authentic French, Italian, Cajun, and seafood themes.

Ma, Cordon Bleu Master Of Arts In Gastronomy

Education record