Steven Goldstein
With over 25 years of experience in both the foodservice and consumer packaged goods industries, Steven brings a depth of knowledge and practical application to the strategic development of new food ideas, products and processes.
Education & Training:
Following graduation from the University of Houston with a degree in Hotel & Restaurant Management, Steven earned a culinary degree from the Culinary Institute of America in Hyde Park, New York.
Professional Highlights:
Steven served as Director of Culinary Services for The Schwann’s Food Company, which provided him with a deep understanding of food manufacturing processes.
Steven’s career in culinary consulting extended from his role as the head of Creative Food Solutions, a division of The Food Group. Steven facilitated “targeted innovation,” which involves a blend of both creativity and brand strategy resulting in sustainable R&D processes that grow a business’ bottom line.
To this day, Steven continues to serve in an advisory capacity for The Culinary Institute of America, having managed the creation of The Ventura Foods Center for Menu Research & Development at their Greystone campus in St. Helena, CA. He is also a featured speaker at many industry events and conferences each year.
At The Culinary Edge, Steven provides a strategic perspective to all of the projects that we do. His ability to link strategy and creativity lends itself to impactful solutions for restaurant and manufacturing clients alike.