Steven C. Gostin, M.Ed

Steve Gostin (Mr. G) is an accomplished educator and has been a leader in the hospitality industry for over 20 years. Having worked his way through the industry; from host to bartender, to general manager, and director positions, Steve has managed multi-million dollar operations with great success. From independent startups to nightclubs and even California gaming, Steve has created a program of development that promotes training, coaching, and motivation in business.


Steve was the Program Chair for Culinary Arts & Management at The Art Institute of California-Orange County, prior to the closing of the campus. Steve continues providing management and leadership training to students in the Culinary Arts and Hospitality Management Programs through his community outreach programs and as an instructor with Santa Ana Community College.  Steve has instructed: Food & Beverage Operations Management, Management & Supervision, HR Management, Purchasing & Costs Controls, and Intro to Hospitality Accounting as well as helped organize and plan many of the events on and off campus. 


Steve continues to work on projects but none more important than Culinary Networking Group.  CNG was created to help those who have a passion and a desire to start and thrive in the world of culinary but don't know where to begin.  These culinarians provide a networking group to help find solutions for a successful startup and future. 


Steve is also the founder and instructor for Intelliserve Responsible Beverage Service training program.  Intelliserve was designed to help servers and licensees of alcohol understand their roles with reasonable effort and is approved for training by the California Alcohol Beverage Control or ABC.


Gostin’s philosophy is one that he teaches and practices; “Managing is about people. We have to start with learning what people want, and then determine the most effective and effecient ways to provide this (service) to them.” Gostin also has said that, “you must learn to manage people; manage your team and your guests, not your business. You operate the business.”


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