John Stevenson Email & Phone Number

United States

Stevenson Capital & Co. is a leading business finance and advisory firm backed by over twenty years of experience in operations, development, manufacturing, logistics and agriculture. We help our clients grow their businesses with capital and strategic planning, we look forward to discussing how we can be of service to you.

Greater New York City Area

Operations Design, Program & Buildout30 Hudson YardsFoodService & HospitalityCulinary Management9 West 57th StreetFuture of Food - Published white papers

Greater New York City Area

Stevenson Culinary Works is a hospitality advisory firm based in New York City, founded in 2009. We work with industry leading hotel and restaurant groups. Our expertise is the design of hospitality operations and the effectiveness of management leadership.The Ned Hotel - LondonHoxton Hotel - LondonHoxton Hotel - WilliamsburgNoMad Hotel - Las VegasHotel X - TorontoMarriott Shinagawa - TokyoRuss & Daughters - NYC

Greater New York City Area

Restructure of Kitchen Personal, Operations and Public Relations.

Greater New York City Area

CafeStoreBrooklyn ProductionJewish MuseumGlobal ShippingPublic Relations

Greater New York City Area

Greater New York City Area

Greater New York City Area

Supervised 5 cooks/6 stewardsManaged all banquet services and operations for The Pierre Hotel (NYC) with revenues of 41 million.Sent to Boston to oversee the opening operations of newest American property, Taj Boston (Boston)

Michigan

Managed 6 cooks/4 stewardsOversaw service and operations of Award Winning Fine Dining Restaurant (salad station, sauté, grill and pastry)Executed and help design all menusWorked directly with local farmers and artisans

Washington, District Of Columbia

Operated Garde Manger, Entremetier, Rostier, Poissonier and SaucierWas strictly trained in Classical French Cuisine and it's Demanding ProfessionalismDid events for the Jean-Louis Palladin Foundation, James Beard House and numerous Washington DC Fundraising and Non-Profit OrganizationsHad opportunities to work alongside Chefs such as Michel Richard, Thomas Keller and Patrick O'Connell.Traveled to Paris under the ordinance of the ChefWas named Restaurant of the Year; in 2005

Washington D.C. Metro Area

Was hired as part of the opening culinary team, transforming the historical hotel into a brand new restaurant and banquet facility. Lead line cook for breakfast and lunch services.Prepped and executed garde manger, saute and grill stations.In charge of station inventory and orderingAssisted banquet department.

Washington D.C. Metro Area

Worked directly with celebrated chef Todd EnglishWas trained to prep and execute every station in the kitchen: garde manger, hot appetizers, grill, wood burning oven and pasta station. Extremely busy 260 seat restaurant with revenues over 6 million. Assisted in off premise celebrity events.Assisted on premise private events.

Michigan

Was part of the opening culinary teamStarted as dishwasher and was quickly promoted to pantry/pastry stations, then on to grill and saute stations. Personally mentored by Chef Kelly Johnson, Chef/OwnerAward winning restaurant was honored with AAA Magazine Restaurant of the Year, 2001.

Michigan

Ran busy breakfast, lunch and dinner services of this landmark café.Gained excellent customer service skills and cashier skills while building valuable sandwich and coffee skills.Worked with adjoining business that produced the pastries sold in café to learn pastry skills.Was first experience in minor management skills on how to implement opening and closing procedures of a food service establishment.