Steven Molczyk – Associate
FOOD AND BEVERAGE, HOSPITALITY SPECIALIST

Expertise: Mr. Molczyk brings over 30 years of hospitality experience including both front of house and back of house. As an expert consultant, he specializes in restaurant layout and design, operational efficiency, menu planning and development, supply chain analysis, back of house process improvement, food/labor costing analysis, and creating service standards.

Education: CUNY Technical College - Hotel/restaurant mngmt SUNY Albany - Anthropology/Archeology
SUNY Oswego - Biology/Environmental Science

Steve Molczyk’s mother’s family is southern Italian and his father’s is Ukrainian, so good food (and lots of it!) has been a part of his life from the beginning. Growing up in and around New York City, Mr. Molczyk was exposed to a wide variety of ethnic cuisines from New York delis to the many varieties of Chinese food in China Town.

After college, for his second job, Mr. Molczyk worked at the 2,200-room Sheraton Center in Manhattan for two years in the pre theater dining room and main kitchen. Next, he opened the Lexington Avenue Grill in the Loew’s Summit Hotel with critically-acclaimed chef David Armstrong. Mr. Molczyk’s next stop was a two-year stint as Executive Chef of the critically-acclaimed Café Melville, an artist café and restaurant in the West Village of Manhattan, featured in New York Magazine. After a summer as the banquet sous chef at the Central Park Boat House, he helped to open Restaurant 9 Jones Street. Under the guidance of New York Times four-star chef, Marcy Basoff, Mr. Molczyk was featured by The New York Times and Gourmet magazines.

The spring of 1994 marked a major change for Mr. Molczyk as he relocated to Telluride, Colorado where he ran his own catering business, acted as private chef for many of Telluride’s “rich and famous,” and for three seasons worked as a snowmobile tour guide for Telluride Snowmobile Adventures. Most recently, Mr. Molczyk has been working as a Food and Beverage Consultant for Elizabeth Blau and Associates. He functioned as PM Sous Chef in the opening the Marriot at River Cree Casino in Edmonton, Alberta. As Food and Beverage Director for the opening of Eagle River Casino in central Alberta, he was responsible for hiring, scheduling, and training new front of house staff. He was also responsible for ordering and for establishing standard operating procedures and service standards for all food service at the casino.
When not working he is an avid backpacker whose favorite spot on earth is the Grand Canyon. He also enjoys mountain biking and river rafting. His favorite cuisines are Italian and Chinese.