Our Team

Steven Marsella, Director of Culinary Operations, has over 30 years of experience leading high-volume, multi-unit restaurant, catering, and hospitality operations. He has overseen culinary programs across independent restaurants, event venues, hotels, bars, and private estates, consistently delivering on food quality, cost control, and team performance. In his senior leadership role, Steven supports culinary and BOH excellence across all RBRG properties by working closely with Executive Chefs, kitchen teams, and operations leaders to ensure outstanding execution, consistency, and the staff and guest experience. He plays a key role in standardizing kitchen systems, championing sanitation and safety, training and mentoring BOH teams, coaching profitable and creative menus, and optimizing food cost and labor performance across the company.

From 2011 to 2016, Steven served as Executive Chef of Ralph Brennan Catering & Events and Heritage Grill, overseeing a la carte service, off-site events, and in-house bakery production. His work included designing menus for both restaurant and catering operations, leading kitchen teams, and ensuring the highest levels of food safety and hospitality in an out of house.

After Steven’s initial tenure with RBRG, he served as Culinary Director for Creole Cuisine Restaurant Concepts where his efforts translated operational goals into measurable gains across multiple kitchens and units. Notably, Steven implemented standardized BOH systems and SOPs, introduced third-party sanitation audits, supported kitchen design and renovation projects, and partnered with purchasing and marketing teams on menu development. Earlier in his career, Steven owned and operated a private chef and catering business in Miami Beach and held Corporate Chef roles in the Northeast. Steven brings extensive leadership experience and a deep knowledge of RBRG’s culture, strengthening its culinary operations and supporting the company’s continued growth.