Today we’d like to introduce you to Stevon Scott Jr.
Hi Stevon, we’d love for you to start by introducing yourself.
I am Stevon Scott Jr, a culinary professional with a deep-rooted passion for the art of cooking and a relentless drive for excellence. My journey began in my early teenage years when I had the privilege of working as a cook for my grandparents’ catering company Fantasy Creations. This early exposure to the culinary world sparked a fire within me and set me on a path of culinary exploration and growth.
In high school, I seized the opportunity to study culinary arts at Golightly Career and Technical Center, further honing my skills and expanding my knowledge. This foundation paved the way for an invaluable apprenticeship at the Sheraton Hotel in downtown Detroit, which, at present, is known as Fort Pontchartrain, a Wyndham Hotel. This experience allowed me to learn from seasoned professionals and gain insights into the inner workings of a renowned hospitality establishment.
Seeking to broaden my horizons and deepen my culinary expertise, I ventured to the Scottsdale Culinary Arts Institute. It was there that I obtained my associate’s in culinary and bachelor’s in business, equipping me with a well-rounded foundation for success in the culinary industry. While attending college in Arizona, I had the privilege of working at Talking Sticks Resort, a prestigious four-diamond resort. This experience not only enriched my culinary skills but also provided valuable exposure to the high standards and demands of the hospitality industry.
With my solid work history and reputation back home, I was able to secure a position as a line cook upon returning to Detroit. It was a testament to my dedication and hard work that I received two promotions within my first year, ultimately becoming the Lead Chef on the graveyard shift. I concluded my tenure at Talking Sticks Resort as the Executive Sous Chef for the graveyard shift, a role that allowed me to showcase my leadership and culinary prowess.
During my time in Arizona, I had the incredible opportunity to cater the prestigious PGA Tour Phoenix Open twice, as well as the renowned Barrett Jackson “The World’s Greatest Collector Car Auction” twice. Additionally, I had the honor of serving food to first responders and servicemen during the devastating California wildfires. These experiences not only challenged me as a chef but also instilled in me a sense of purpose and the desire to make a positive impact through my culinary skills.
In 2014, I embarked on an entrepreneurial journey by establishing SS&S Catering LLC, a renowned catering company in Detroit. Our team of dedicated event planners, culinary experts, and highly trained staff work closely with clients to create unforgettable experiences. Recognized as a leader and innovator in Detroit’s culinary community for over nine years, SS&S Catering is committed to using the highest quality ingredients, with a focus on locally sourced and artisanal products. We take pride in crafting menus and bar packages that reflect our client’s tastes, needs, themes, and budgets. Attention to detail and an unwavering commitment to excellence are at the heart of everything we do.
In 2018, I took another leap of faith and opened Soo Fraîche Grill, a restaurant that celebrated fusion cuisine. Our menu showcased a harmonious blend of Asian, Caribbean, Mexican, Mediterranean, and soulful flavors and techniques. The success of Soo Fraîche Grill led to the expansion of three restaurant locations in Dearborn, River Rouge, and Eastern Market Detroit, as well as four satellite locations in prominent establishments such as Rocket Mortgage, Flagstar Bank Corporate Office, Blue Cross Blue Shield, and Oakland University.
The challenges posed by the COVID-19 pandemic prompted me to adapt and explore new avenues. I purchased a food truck, allowing me to continue serving delicious meals while adhering to safety guidelines. In 2023, I made a transition into a stadium contract feeder, securing a contractual status to provide culinary services for school district lunch programs and government-funded initiatives. It was during this time that I had the distinct pleasure of catering the River Rouge School District’s very first Holiday Party in December 2014. The next day, I was offered the position of Culinary Arts Director, a role that allowed me to combine my passion for cooking with my dedication to teaching, training, and cultivating the minds of my students.
At River Rouge School District, we embrace a trauma-sensitive approach, recognizing that every student, staff member, and situation may have been touched by some form of trauma. Under the leadership of Superintendent Dr. Derrick Coleman, we have been able to impact and change countless lives through our commitment to education and support.
In 2016, I had the incredible honor of marrying my best half, Tiffany Scott, who has been a source of inspiration and unwavering support. Together, we serve as Youth Pastors at Love Life Family Christian Center in Eastpoint, Michigan, under the leadership of Pastor Kevin and Kathy Lancaster. Serving the Love Life Teens community has been one of the most fulfilling experiences of my life. We are driven by the belief in showing God’s love while living Holy lives while reaching all people, all families, for Jesus Christ.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
During the COVID-19 pandemic, I faced numerous challenges that tested my resilience and adaptability. The most significant challenge was the impact of the pandemic itself. I had to constantly make transitions and find ways to keep my business going while waiting for customers to come into my establishment.
To navigate through these difficult times, I had to make some tough decisions. I was forced to close each satellite location and two restaurant locations, leaving only Eastern Market and the food truck operational. This was a challenging process, but it allowed me to focus my resources and energy on the remaining locations.
One of the key strategies I employed was thinking innovatively and adapting to the changing landscape. Recognizing the need to prioritize safety, I made the decision to purchase a food truck. This enabled me to continue serving delicious meals while adhering to the necessary safety guidelines. It was a significant investment, but it proved to be a crucial step in sustaining my business during the pandemic.
Additionally, I made a transition into a stadium contract feeder, which opened up new opportunities for me. By providing culinary services to school district lunch programs and government-funded initiatives, I was able to make a positive impact on the lives of students and contribute to their overall well-being. This venture not only helped me generate revenue but also allowed me to serve the community in a meaningful way.
Although the road was far from smooth, I believe that the challenges posed by the COVID-19 pandemic have made me a stronger and more adaptable entrepreneur. I have learned the importance of thinking outside the box and finding creative solutions to overcome obstacles. I am confident that these experiences have prepared me to face any future challenges with resilience and determination.
We’ve been impressed with SS&S Catering, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At SS&S, we take great pride in our team of dedicated event planners and culinary experts who are committed to making your wedding an extraordinary experience. With their professionalism and extensive training, they will work closely with you to bring your vision to life and create a truly spectacular event.
For over 9 years, SS&S has been recognized as a leader and innovator in Detroit’s esteemed culinary community. We are known for our unwavering commitment to using the highest quality ingredients, with a focus on sourcing locally grown, made, or produced items whenever possible. Our dedication to excellence is reflected in our exclusive use of Certified Angus Beef®, wild finfish and shellfish, and the freshest seasonal produce. We also offer a selection of artisan food products, as well as a premium assortment of beer, wine, and liquor.
In collaboration with you, we will craft an unforgettable menu and bar package that perfectly aligns with your tastes, needs, theme, and specific budget. Our goal is to ensure that every detail is meticulously attended to, leaving no stone unturned. Rest assured that we will go above and beyond to ensure that your wedding day surpasses all expectations and becomes an unforgettable celebration of love and joy.
What has been the most important lesson you’ve learned along your journey?
Through my culinary journey, I have learned several valuable lessons. First and foremost, I have learned the importance of passion and dedication in pursuing one’s dreams. My love for cooking and the culinary arts has been the driving force behind my success and has kept me motivated even in the face of challenges.
I have also learned the significance of continuous learning and growth. The culinary industry is constantly evolving, and staying up to date with the latest techniques, trends, and flavors is crucial. Through my education, apprenticeships, and experiences working in various establishments, I have consistently sought opportunities to expand my knowledge and skill set.
Another important lesson I have learned is the power of teamwork and collaboration. The culinary world is a highly collaborative environment, and success often depends on the ability to work effectively with others. From working as part of a kitchen team to collaborating with event planners and staff at my catering company, I have come to appreciate the value of communication, trust, and cooperation in achieving shared goals.
Additionally, I have learned the importance of adaptability and resilience. The COVID-19 pandemic presented unprecedented challenges to the restaurant and catering industry, forcing me to pivot and explore new avenues such as food truck operations and stadium contract feeding. Being able to adapt to changing circumstances and find creative solutions has been essential in navigating through difficult times.
Lastly, I have learned the significance of giving back and making a positive impact in the community. Whether it’s through catering events for first responders or serving as a Youth Pastor at my church, I have realized the importance of using my culinary skills and platform to make a difference in the lives of others. It brings me great joy to contribute to causes that are meaningful to me and to use my talents to serve and uplift others.
Overall, my culinary journey has taught me valuable lessons about passion, continuous learning, teamwork, adaptability, and making a positive impact. These lessons have shaped me both personally and professionally, and I am grateful for the experiences and opportunities that have allowed me to grow and thrive in the culinary industry.
Contact Info:
- Website: Chefsteve.org
- Instagram: ssscatering
- Facebook: ssscatering
- Linkedin: stevonscott
