Steven Hubbell has opened restaurants at Michelin-starred tables, at beloved neighbourhood restaurants, and at full hotel openings across New York and Dubai., and spent fifteen years solving every problem a professional kitchen can produce. He brings all of it to your project, a menu that works on paper and on the line, a kitchen designed for the team that will actually use it, a food cost that makes the numbers work, and a culture that keeps good people in the building. Restaurant consulting with Steven is not advisory. It is hands-on, specific, and built around the reality of what you are making from the first conversation about concept to the first full week of service.