tCapitol Hospitality Solutions - Interactive management executives and consultants for restaurants, specialty markets and hospitality industries - Stephen D. Sappe
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Stephen D. Sappe

A nationally recognized executive chef, Stephen's hands-on experience in the day-to-day operations with kitchens large and small have been invaluable in helping Capitol Hospitality Solutions clients. He has been an executive chef with the Hilton Hotels Corporation, Corporate Executive Chef of a large, multiple-location catering company, and owner of a profitable small business. Stephen is a graduate of the Culinary Institute of America.
His experience includes:


  • Corporate Executive Chef, LFB Enterprises, Inc. One of Maryland's largest hospitality groups including four high-volume catering, restaurant and institutional feeding operations that include Truffles at the Belvedere Catering, Truffle Off Premise Catering, three La Fontaine Bleu catering locations, The Owl Bar Restaurant and the 13th Floor Nightclub, both at the Belvedere in Baltimore. Stephen managed six location chefs, negotiated primary supplier programs, developed new revenue streams, and created new catering events and concepts.
  • Executive Chef, Hilton Hotels Corporation. Stephen was one of the fastest-rising executive chefs in Hilton Hotels' history. First hired from CIA to work at the Myrtle Beach Hilton as a restaurant chef, he quickly was promoted and moved to the New Orleans Riverside Hilton. Promoted again, he was moved back to the Myrtle Beach Hilton as executive sous chef. Once again, he was recognized by Hilton executives and was promoted to executive chef at the Jacksonville Hilton. Under Stephen's stewardship, the 290-room property was twice rated the most profitable food and beverage operation in Hilton's southern region. Three years later, Stephen was promoted again and was asked to oversee the development and operation of the Miami Airport Hilton and Marina. Stephen led a staff of 35 kitchen employees and 30 stewards of the 500-room property. During his tenure, Stephen was involved in all food and beverage management, menu planning, cost controls and development of computerized management systems. In time, the Miami Airport Hilton and Marina was rated one of the top-ten airport properties in the United States. Additionally, Stephen worked three Super Bowl events for Hilton Hotels as the executive chef.
  • Owner and Operator, Gold Rush Bar and Grill. A 50-seat Southern-style bar and grill. Stephen created the concept and developed all systems, controls, purchasing, marketing, accounting and menus. The restaurant was profitable after four months of operation and was eventually sold for a profit.

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