I have spent more than 25 years leading kitchens, building restaurants, and helping teams create exceptional hospitality experiences. Today, I use that experience to guide restaurants and vineyards here in North Georgia so they can thrive with clarity, consistency, and confidence.
I trained at the Culinary Institute of America and Cornell University and went on to build my career in five different countries. Along the way I have led brigades of 10 to 110 people, owned two restaurants in Italy, and created award-winning concepts in the United States, Germany, Puerto Rico, and Belgium.
One of my restaurants in Puerto Rico was named the number one new restaurant on the island. I was honored to be nominated for a James Beard Award in 2008 and I had the privilege of serving as the travelling chef for Queen Paola of Belgium. I was also the culinary expert on a 70 million dollar hotel consolidation project in Germany.
After decades in the kitchen I decided to shift my focus. The pace and physicality of running restaurants at that level were no longer sustainable, but my passion for hospitality was stronger than ever. Consulting allows me to share what I have learned and help owners avoid the same struggles I once faced.
Mission & Values
For me, consulting is not just about fixing inefficiencies. It is about helping restaurants and vineyards build a culture where people want to work and guests want to return.
The values that guide my work are simple:
Over the years my work has been featured in publications and recognized by industry leaders. From a James Beard Award nomination to international restaurant accolades, I am proud of what my teams and I have achieved.
With the onset of the holiday season every year, I always like to reflect on what's important. I have been blessed with so many things that I am thankful for in my life: friends, family, my two amazing boys, and of course...
Learn moreIn Italy, the proportions and technique that create a dish are only as important as the heart that goes into it. Italian cookery is an exquisite alchemy, the measure of which is not knowledge so much as it is experience...
Learn moreFrom casual bites to full-service meals, Edelweiss Lodge and Resort offers a variety of dining experiences—featuring American favorites, regional specialties, and international flavors—all prepared by our skilled culinary team...
Learn moreMontaluce Winery and Estates in Dahlonega, GA, is a truly unique concept that offers everything from private homes to a boutique hotel, wine tastings and cooking classes at the winery and restaurant, and a full-service spa...
Learn moreReal stories, real results
Trusted by restaurants and vineyards who’ve seen lasting improvements in their business.
Expertise
From The Ritz-Carlton and international resorts to family-owned restaurants and local vineyards, Steve has partnered with organizations of every scale, delivering systems, leadership, and results they can trust.
Family-style, 120-seat Italian restaurant. Brought in to change and implement concept, staff and train the team.
Ran successful catering operation serving Greek Houses in Midtown Atlanta
While visiting his father in Dahlonega, GA, Chef Hewins learned about the new Tuscan-inspired winery. Chef Hewins was hired for the concept design and the Executive Chef position at Montaluce’s Le Vigne Ristorante, which officially opened in April 2008.
Chef Hewins was once again called to utilize his “startup” skills as the culinary development designer, and then executive chef of restaurant Acqua Pazza, the flagship Italian restaurant of the Costa Caribe Golf and Country Club opened by the owner of Reebok. Within only one year of the restaurant’s opening, it was rated as the No. 2 restaurant in the entire country
Hewins and his wife found the perfect place in Formia, a sea town of 40,000 on the Mediterranean coast, halfway between Rome and Naples. Although no one had set a foot in the door for years, Chef Hewins worked diligently to turn the space around, and La Piazza was open before the busy summer season began.
Garmisch-Partenkirchen, Germany -- We partnered with U.S. culinary schools and began tapping into those resources and creating a relationship that would be mutually beneficial: students were given a chance of a lifetime to come to Europe expense free and work in a kitchen for thirteen weeks
Brussels, Belgium - With the novelty of being an American working in his favor, Chef Hewins quickly gained a reputation for himself in Belgium, being named one of the city’s 25 best chefs by Paris Match magazine, and he often had the honor of cooking for the country’s Queen Paola.
Worked under the tutelage of Chef Jeremiah Tower, James Beard award winner and one of the innovators of “California cuisine." Chef Hewins helped Chef Tower open four restaurants, giving him a skill set that proved invaluable as his career continued.
Hewins time at the Ritz Carlton motivated him to pursue a formal culinary education, and he chose to attend the Culinary Institute of America in New York.
Chef Hewins grew up in the North Atlanta suburb of Dunwoody and discovered a passion for cooking while in college. He took his first major restaurant position at The Ritz-Carlton Buckhead under Chef Gunther Seeger.
I’ve spent my career helping restaurants and vineyards find clarity, consistency, and growth. Let’s talk about your goals and build a plan to get you there.
