Steven Geddes

The Path

Food-and-beverage leadership is built on range, and Steven Geddes has worked across the room, the cellar, and the kitchen. In 2025, he stepped into the role of Vice President of food and beverage at Carver Road Hospitality, bringing together years spent on service detail, beverage structure, and kitchen timing. The throughline is practical: how flavor is framed, how pacing is managed, and how a meal is made legible to a guest. Andre's French restaurant in downtown Las Vegas was the first ground of that work, where Steven Geddes began his career as a restaurant career starter and learned the rhythm of service from the inside. From 2004, director of beverage operations at Gastronomy Management Group (Andre Rochat) placed him in the mechanics of beverage program management, where the task is not just selection but fit — how drink support can shape the meal around it. Wine program creation at Southern Glazer's Wine & Spirits in Las Vegas pushed that focus further, putting structure and selection at the center of the brief. Later, executive chef at Local 127 from 2009–2013 marked a shift into the kitchen without losing the beverage discipline that had shaped the earlier years. From 2013, consulting master sommelier at Local 127 kept that front-of-house fluency in view, with the work moving between service language and culinary execution. The 2025 Vice President of food and beverage role at Carver Road Hospitality reads as the consolidation of those parts into one position.

The Work Today

Pairing remains central to the way Steven Geddes approaches food-and-beverage work. In 2025, his move into Vice President of food and beverage at Carver Road Hospitality kept the focus on coordination across disciplines rather than on any single department. His own line — “And wine to me is a food itself.” — is a plain statement of method: beverage is not an add-on, but part of the meal’s construction.

In Their Words “This (job) is the crowning glory of my 45 years of hard work in all departments.” “And wine to me is a food itself.”

Acclaim

“This (job) is the crowning glory of my 45 years of hard work in all departments.” For Steven Geddes, that line lands as a summary of cross-training rather than a finish line. It sits beside the executive chef years and the beverage roles before them, a record of work that moved from service floor fundamentals into broader food-and-drink oversight.