Management Team

Managing Partner/President – Stephen J. Ezell

Stephen is a hands-on director with a strong history of successful leadership. He has built management teams that are talented, energetic and dedicated, with strong focus on profitability, hospitality and employee productivity. Stephen has established sound strategies, positioned businesses strongly in their markets, effectively maximized bottom line potential and raised guest, client and member satisfaction while dramatically improving on multiple operations.

Stephen started his journey in the restaurant industry when he was thirteen years old as a dishwasher/busboy in a local Italian institution in the South Bronx called Yolanda’s. For the next eighteen years he heightened his skill set by working his way up earning titles such as: Sous Chef, Executive Chef, Maitre D’, Assistant F&B Manager, Assistant Director and more.

As Director of Operations for Dona, a modern southern European restaurant in New York City, Stephen designed, structured, opened and maintained the concept from the ground up. Dona was awarded Three Stars from: New York Magazine, Crain’s, The Epoch Times, and The Observer. The New York Times awarded Dona a stellar two stars and put the restaurant on its list of The Best of 2006. The number of accolades that Dona received under the direction of Mr. Ezell was remarkable.

As Director of Food & Beverage Operations at the Harvard Club of NYC, he directed a tenured unionized staff to a higher level of team oriented, hospitality driven service with a strict emphasis on providing a superior experience to their 11,000+ members.

As Director of Multi-Unit Operations with Culinart, Stephen managed a multi-unit food service, branded concept, catering and executive dining operations with a defined mission to raise standards and regain financial accountability.

As General Manager of Cucina & Co., with Restaurant Associates, he had significant experience in a multi-faceted business with direct responsibilities for $7.9 million in annual sales and a substantial profit plan.

Executive Chef – Edwin Leone

Edwin Leone is a first generation immigrant to the United States. Edwin was born into a culinary rich family in Sicily and at the age of 12 his parents relocated to Argentina.

Having an Italian Father and an Argentinean mother lent itself to very creative and diverse family meals. This is where Edwin received his “food foundation” as he likes to call it.

After several other positions around the city, including Sous Chef at the Four Seasons Restaurant, First Cook at Tropica under the tutelage of Chef Ed Brown and Line Cook at Piatte Pronti, Leone accepted a line cook position at The Harvard Club of NYC and was quickly promoted to Chef de Cuisine.

Edwin has been the Chef de Cuisine of The Harvard Club for the past four years. His training and experience lend him to being a regimented and detail oriented professional. The cuisine at The Harvard Club is International.

Leone will lead and develop the culinary team at The Market Kitchen.

To view Mr. Leone’s complete resume, please refer to the Appendices section.