Ongoing GM Support
From quick-serve to fine dining, we bring proven systems and expertise to maximize your potential and grow your brand.
Restaurant & hospitality consulting in North Georgia to take you to the next level
Transform your restaurant’s performance with expert guidance. We help you streamline operations, boost profitability, and create exceptional dining experiences.
Expertise
Why Work With Steve?
With a prestigious education from CIA and Cornell, I possess over 30 years of culinary experience. My leadership has spanned continents, allowing me to bring a global perspective to local hospitality challenges.
Proven Track Record
Very diverse International experience
Global Experience
Led teams of 10 to 110 across multiple countries.
Local Expertise
Deep connections and knowledge of North Georgia's hospitality landscape.
Integrity First
Reputation for delivering consistent results and building trust.
Steve’s Experience Map
Struggling with inconsistency, shrinking margins, or staff churn?
I help restaurants and vineyards install simple, reliable systems that lift guest experience and profit. From menu and kitchen to people and processes, you get practical changes that stick across shifts and locations
Services
Restaurant and Vineyard Consulting Services
Unlock your potential today.
Full Operations Review & Optimization
We streamline operations, build strong cultures, and solve inefficiencies so your business runs smoothly and profitably.
Menu Assessment
Decades of global culinary and hospitality experience, now focused on helping North Georgia restaurants and vineyards thrive.
“As a chef, I’ve learned that a kitchen is only as strong as the team behind it. Team building isn’t just about getting along –it’s about creating a culture where every team member takes ownership, trusts each other, and pushes toward a shared goal: excellence. When my team feels pride in their craft and pride in representing our restaurant, it shows in every plate we serve. I make it a point to lead by example, not just with skill, but with respect and high standards, because when everyone feels valued and inspired, we don’t just cook-we elevate each other. Someone that I respect very much told me years ago that ‘in the restaurant, everyone can have a good or even great day but very few are successful at delivering excellence every day.’ I have never forgotten that, and we always keep that philosophy in the forefront of our minds.”
Real stories, real results
What Our Clients Say
Trusted by restaurants and vineyards who’ve seen lasting improvements in their business.
Expertise
Global Experience, Local Trust
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.
Nonna Maria’s Stockbridge, GA
Family-style, 120-seat Italian restaurant. Brought in to change and implement concept, staff and train the team.
Georgia Institute of Technology
Ran successful catering operation serving Greek Houses in Midtown Atlanta
Le Vigne Restaurant
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.
Acqua Pazza, Caribe, Ponce Puerto Rico
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
La Piazza – Formia, Italy
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.
AFRC-Europe / Edelweiss Bavaria
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
Thon Hotel Bristol Stephanie
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.
Stars Restaurants Napa Valley & Bay Area, California
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.
Culinary Institute of America
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.
Ritz Carlton Buckhead, Atlanta, GA
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.
Let’s Take Your Restaurant to the Next Level
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.