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Chef's Corridor

Steven Richard, Executive Chef

Steven Richard, Executive Chef

As a Massachusetts native, seafood is part of Chef Steven Richard’s DNA. Some of Richard’s earliest memories involve driving around New England with his grandfather and trying out different lobster rolls together at all kinds of places, from eateries located on the side-of-the-road to upscale restaurants. His grandfather’s love of seafood and of cooking for friends and family were both contagious.

Once in college at Northeastern University, Richard often found himself cooking for his roommates at any opportunity he could. After graduating and embarking on a successful career in the pharmaceutical industry, Richard decided to change course and follow his passion for cooking.

In the late 1990’s, Richard moved to Florida and started his journey to becoming a chef. He began at Wolfgang Puck Grand Café as a pantry chef and worked there part-time while taking every culinary class available at Valencia College. For the next seven years, he quickly worked his way through the ranks and became an Executive Sous Chef. In 2007, Richard was named Executive Chef for Portobello Yacht Club. While there, Richard worked closely with James Beard Award-winning Chef Tony Mantuano on the transformation of the restaurant into Portobello Country Italian Trattoria. Richard was named regional chef for Levy Restaurants in 2011 and is excited to bring his talents to Paddlefish.

Jimmy Kraus, General Manager

Jimmy Kraus, General Manager

With more than 20 years of experience in the restaurant industry, Jimmy Kraus has a passion for taking care of guests and creating timeless, memorable experiences for them. Raised in Santiago, Chile, Kraus’ fondest memories growing up involve gathering around the table with family and friends to enjoy a great meal. That sense of togetherness and bonding over food and drinks is what inspired Kraus to get into the restaurant business.

Kraus spearheaded the development of Paddlefish’s impressive beverage program. For Kraus, wine has a spiritual aspect like a song and can take people back to a different moment in time, so he took his job crafting Paddlefish’s extensive, 179-bottle wine list seriously.

The father-of-four holds a degree in hospitality management from Florida International University and put himself through school by waiting tables. Prior to joining Levy Restaurants, Kraus held leadership positions at Grand Luxe Cafe and Rare Hospitality. He took over as General Manager for Fulton’s Crab House in 2011 and is excited to steer the restaurant in a new direction with Paddlefish. Along with Executive Chef Steve Richard, Kraus hopes to establish Paddlefish as the best seafood house in Central Florida.

Marian Ream, Director of Sales, Levy Restaurants

Marian Ream, Director of Sales, Levy Restaurants

Marian Ream handles private events and group sales for Levy Restaurants’ Orlando properties located at Disney Springs: Paddlefish, Portobello and Wolfgang Puck Grand Café. Ream has been with the Chicago-based restaurant and foodservice company for more than 23 years and has experience handling events of all sizes, from 20 people to 1200. Her approach to working seamlessly with her guests and the team to make sure each event is unique and special has earned her three Levy Legends, which are awarded to employees who go above and beyond their job responsibilities.

Prior to joining Levy Restaurants, the Pennsylvania native worked as a food and beverage manager for restaurants at Walt Disney World. When she made the move to Levy in 1993, she managed the sales department for Fireworks Factory, Portobello Yacht Club, Wildhorse Saloon and Fulton’s Crab House. Currently, she plans private and group events for Portobello, Wolfgang Puck Grand Café and Paddlefish.

Ream is an active member of Meeting Professionals International (MPI), Visit Orlando, Experience Kissimmee, Party Partners of Orlando, The Private Dining Collection and the Walt Disney World Participant Association.


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