Steven Gonzales Email and Phone Number

Production project management leading the Gartner Security & Risk Management portfolio operating in North America, U.K., Japan, UAE, India, & Australia. Overseeing the creation of keynote and conference creative assets providing creative direction and management of multiple production partners and designers.

Initially elected Director of Fundraising and now the Second Vice President, I’ve been provided the opportunity to lead the event revitalization project. Consulting on current fundraising projects while introducing fresh event concepts in order to appeal to a new target demographic. Planned and executed the annual Masquerade Ball resulting in the highest-grossing event to date. Currently planning the Bethel, CT Historical Society’s version of the International Fête en Blanc event to be held late summer, 2018.

Perfecting the art and appearance of culinary related photography and video. Coordinate with chefs, photographers, and videographers to provide a perfect culinary presentation that maintains its integrity while being photographed and recorded. Meet client design specifications in order to achieve the desired appearance. Clients include Jarlsberg Cheese and Kristen Jensen Productions, LLC.

Created and curated a modern, artisanal café concept featuring artisanal breads and pastries. Consulted, planned, and oversaw the conversion of a 250-year-old colonial home into the Fika Café. Produced original recipes with locally sourced ingredients, food items, and beverages resulting in a refined, curated menu. Converted the original kitchen into a designated space for exclusive events and culinary workshops.

Oversaw production while supervising chefs to uphold the Jean-Georges, three Michelin star standard. Responsible for coordinating cost-effective assembly while utilizing truly seasonal, locally-sourced, farm-to-table ingredients whenever possible. Created a world-class dining experience to warrant the repeat celebrity clientele. Coordinated with clients and event planners to produce world-class product while maintaining Jean-Georges brand standards. Ensured consistency when meeting the desires of 500+ daily guests.A casually elegant restaurant ensconced in the picturesque town of Pound Ridge, New York. Here, Jean‑Georges cultivates a truly seasonal, farm-to-table cuisine, with ingredients sourced from the Hudson Valley and New England, whenever possible. Constructed in 1833 as a residence and serving later as an inn, the building has been painstakingly renovated to preserve as many of the original materials as possible, including four working fireplaces. Thomas Juul-Hansen designed the restaurant’s interior with a modern yet rustic sensibility; zinc and marble accent stone and reclaimed wood. The restaurant’s lighting, artfully conceived by Hervé Descottes, employs paper shades and Edison fixtures to create warmth throughout. The down-to-earth food and contemporary country feel makes the Inn at Pound Ridge a convivial, family friendly restaurant frequented by neighbors and tourists alike. Stop in for a glass of wine and a pizza, or come out for a special occasion dinner. With two dining rooms, two full bars, and a candle only illuminated wine cellar for private dining, we are equipped to accommodate events of all sizes, from intimate dinner parties to full-scale weddings. Jean‑Georges welcomes you, to the Inn at Pound Ridge and looks forward to providing you with a thoroughly enjoyable culinary experience.

Planned and executed an ocean front restaurant concept. Designed and constructed the commercial kitchen, dining room, and bar areas. Coordinated various contractors, building inspectors, and health department officials in order to satisfy strict building and health codes. Created a coastal menu of seafood, meat, and produce sourced from local fisherman and farmers.

Efficiently operated a full service, high-volume restaurant with annual sales of 3-million dollars located in the Downtown Arts District. Modernized the restaurant menu and introduced new, Mexican-fusion menu items. Developed the largest Cinco De Mayo event in Ohio with sales of $30,000 per day. Redesigned and marketed the private event space to increase revenue by 200%. Pioneered downtown restaurant and bar participation in the Green Spot recycling program.