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Bringing Knowledge, Experience, & Passion

To Your Table

Executive Staff

Mark Small

Mark Small, Owner / President

His personality fills a room, his laughter lifting its occupants, his excitement contagious. There is nothing small about him, other than his name. Everything Mark Small does is big. Forty years ago he assumed the financial leadership of a Mentor, Ohio, construction company founded by his father. Along with his four brothers, they grew Cleveland Construction Inc. into a national firm employing hundreds, with multiple offices in several states

Relying on hard work, on-the-job training, and his natural business acumen, Mark successfully oversaw all phases of Cleveland Construction’s accounting, insurance, bonding, self-insured programs, banking, and financial risk management while actively participating in business development and project administration. And, as he has been quoted saying, “I’m also the person who put out fires!”


In 1996, Mark served as president of the Northern Ohio Chapter of the Associated Builders and Contractors, a national U.S. trade association of 69 chapters with more than 22,000 commercial contractors and construction-related firms among its members representing the construction industry. He later served as the national executive vice president for the ABC, winning the group’s Contractor of the Year award in 2003. Mark also served on the following boards, including acting as the Chairman to: Construction Legal Rights Foundation; Trimmer Education Scholarship Foundation; National Center for Construction Education and Research and participated is a board member of Lake Hospital; Richard G. Small Foundation. At age 36, Mark was listed by Cleveland Crain’s as a 40-Under-40 recipient.

Lauded for his leadership in several educational foundations, and philanthropy for youth-oriented concerns, Mark also pursues his avid interest in offshore racing as owner of the Cleveland Construction offshore racing team.

Mark brings his larger-than-life approach to A Cut Above, employing his years of financial experience and business leadership to assemble a top-notch team offering top-quality meat and provisions in a top-of-the-line facility.

Jeff Sternshein, Sr.

Jeff Sternshein, Sr., Executive Chef

Upon graduating from the Florida Culinary Institute with an Associates of Science Degree in Culinary Arts, Jeff began a 28-year career encompassing hotel and airport food service, private club food service, and catering. In management positions as Executive Chef or Food and Beverage Director for various entities, Jeff garnered experience in budgeting, capital improvement planning, and employee training and retention, along with traditional culinary tasks such as concept planning and menu development.

For several years he owned and operated Marc Jeffries Catering, skillfully handling groups of up to 2,000. Jeff attended to all aspects of concept development, client relations, and event execution.

A decade spent at Fort Lauderdale’s Tower Club honed his management skills as he was responsible for all aspects of the operation. During his tenure there he was awarded ClubCorp’s Rising Star Award and its Superstar Award.

Becky Dewald

Becky Dewald, Executive Chef

As a graduate of the Culinary Institute of America, where “Food Is Life®”, Becky brings a true passion for food to A Cut Above Butcher and Provisions. Deemed as the world’s premier culinary college, it is located in Hyde Park New York, majestically overlooking the Hudson River. 

Becky brought her talents to South Florida 20 years ago and has been dazzling palates for some time now. Some of her accolades include opening the Conrad Hotel and also serving as the Assistant Director of Food and Beverage at The Dalmar, Fort Lauderdale, a Tribute Portfolio Hotel. 

She also brings a wealth of knowledge when it comes to fine wines. She is a certified, Level 1 Sommelier and plans to continue studying in the field.   

Anna Young

Anna Young, Executive Pastry Chef

Graduating from the International Culinary Academy with an associate degree in Specialized Technology in Pastry Arts, Anna began her career experience in upscale resorts and restaurants by securing a position as Pastry Supervisor for the Arizona Biltmore Resort and Spa, part of the Waldorf Astoria Collection, where she assumed operational responsibilities for pastry and baking departments for five outlets.

Moving northward, Anna became the pastry assistant and expediter at Tru in Chicago, Illinois. She maintained an elegant and high volume dessert program, creating and implementing new items and honing her skills in expediting and plating.


When the Hilton Orlando opened in 2009, Anna was the pastry supervisor. She assisted the chef with all the tasks of pre-opening the 1,147 room AAA Four Diamond hotel with its $35m food and beverage budget and 225,000-square-feet of meeting and event space. Anna led the entire pastry operation across the resort’s seven outlets.

Anna rose to the position of executive pastry chef at the Sofitel Chicago Magnificent Mile, revitalizing the entire pastry program for the award-winning restaurant.

Now an accomplished executive pastry chef, Anna relocated to Fort Lauderdale to accept a position opening the Conrad Fort Lauderdale Beach, a luxury resort with over 20,000-square-feet of banquet and meeting space. The hotel was a host for the 2018 South Beach Winter Food and Wine Festival and Anna played an active role in the event.

Randy Fitchhorn

Executive Chef

Astrid Contreras

Executive Pastry Chef

Beatriz Chiong

Pastry Chef