Stephen Lyons Email & Phone Number

Annapolis, Md, Us

Washington, Dc, Us

I lead CRG’s culinary vision, overseeing menu development, chef training, and food procurement. I am ultimately accountable for the direction of all CRG menus and ensuring the company’s ability to execute consistent quality across all locations. Additionally, I oversee kitchen design for new concepts, ensuring functionality and efficiency in operations. I manage the sourcing, contracting, and supply chain of all food items, optimizing vendor relationships for seamless operations. I also oversee food cost budgeting and analysis, ensuring that expenses align with financial targets without compromising quality.

Washington, Dc, Us

Responsible for Clyde's Restaurant Groups' (CRG) culinary leadership, guidance, and chef development. CRG is one of the nation’s most successful and enduring restaurant companies. In 1963, the original Clyde’s opened in the Georgetown neighborhood of Washington, DC. The brand has expanded to include 12 properties in Northern Virginia, suburban Maryland, and the District of Columbia: Clyde’s of Georgetown, Clyde’s of Reston, Clyde’s of Chevy Chase, Clyde’s at Mark Center, Tower Oaks Lodge, Clyde’s of Gallery Place, Clyde’s Willow Creek Farm, Old Ebbitt Grill, The Tombs, 1789 Restaurant, The Hamilton, and The Soundry.

Ashburn, Us

Responsible for directing, strategic planning, and goal-setting for the culinary operations of the company in support of its goals. The company owns and operates Matchbox, Teds Bulletin, and DC-3 restaurants. Directly accountable for menu creation and the implementation of culinary standards for the group. Ownership awarded the 2014 Ernst & Young entrepreneurs of the year for the Greater Washington area. Recognized by Restaurant Business in their 2016 annual 'The Future 50,' restaurant concepts on the rise.

Washington, Va, Us

Responsible for all food and beverage operations of the Relais & Chateaux country-house hotel and fine dining restaurant. Opened in 1978 by Chef/Proprietor Patrick O'Connell, The Inn is the first establishment ever, to receive 5 Stars and 5 Diamonds for both the restaurant and hotel, and remains the longest tenured restaurant to receive both awards. Currently rated 5 Stars by Forbes Travel Guide and 5 Diamonds by AAA for both the restaurant and hotel, The Inn was rated 29,29,29 in the 2013 Washington DC Zagat Survey and has been a Wine Spectator Grand Award winner for 18 consecutive years.

Washington, Va, Us

Responsible for overseeing all culinary operations of the Relais & Chateaux country-house hotel and fine dining restaurant. Opened in 1978 by Chef/Proprietor Patrick O'Connell, The Inn is the first establishment ever, to receive 5 Stars and 5 Diamonds for both the restaurant and hotel and remains the longest-tenured restaurant to receive both awards. Currently 3 Michelin Stars. The Inn was rated 29,29,29 in the 2013 Washington DC Zagat Survey and has been a Wine Spectator Grand Award winner for 26 consecutive years.

Toronto, Ontario, Ca

Responsible for assisting the executive chef in overseeing all culinary operations of this Forbes 5-Star and AAA Five Diamond Award winning resort with 243 guest rooms and suites. Four Seasons Hualalai was among the 100 of Travel + Leisure's world's best resorts awards in a readers poll in 2007, 2008, and 2009,and ranked in several "top lists" by Zagat Surveys. Condé Nast Traveler placed the resort on their "Gold list" for best resorts since 2005.

Toronto, Ontario, Ca

Responsible for assisting the executive chef in overseeing the fine dining restaurant of this Five Diamond luxury property (the first property to be given this distinction in the Caribbean region). In my last year of service I was promoted to senior sous chef, acting as a tournant. The property boasts four restaurants, 196 guest rooms and suites and 40 residence rentals on two and a half miles of Pinney’s Beach. The resort was ranked "fourth best resort in the world" in the Zagat Survey 2004: Guide to the Top International Hotels, Resorts and Spas.

West End Village, Ai, Ai

Responsible for assisting the executive chef in overseeing the signature dining experiences of this AAA 4-Diamond resort perched on 179 acres overlooking the Caribbean sea. Named Island Hideaway of the Year by Andrew Harper's Hideaway Report, Conde Nast Traveler "Resort Hotel Gold List", Travel + Leisure Readers' Poll The World Best Awards: #3 in the Caribbean, #54 overall and #19 for small hotels. Travel + Leisure "500 The Greatest Hotels in the World" - Only resort with "romantic" and "must see." Conde Nast Traveller Readers Choice Awards -Best Caribbean/Atlantic Resort and 19th Best in World.

Associates, Occupational Studies

Bachelors, Business Management