Stephen Fass has been involved in the fancy food business, on both the wholesale and retail sides, for over 25 years and has worked for a variety of major stores including Macy's, Bloomingdale's, and ABC Carpet & Home. Fass has run extensive food halls, restaurants, and retail food departments in both the flagship stores along with branches all over the United States and was also President of William Greenberg, Jr. Desserts & Cafes, one of the finest bakeries in the United States. He has also had extensive experience in wholesale operations with Ferrara Foods, AM Candies, and Fauchon.

During his years at Macy's and Bloomingdale's, Stephen Fass was integrally involved in developing such resources as Crabtree & Evelyn, Silver Palate, David's Cookies, Pasta & Cheese, Famous Amos cookies, Neuhaus Belgian Chocolates, Coach Farm Cheese, Forman Scotch Salmon, and Wagner Foods. In his years at Macy's, he took The Marketplace from a volume of $4 million to over $30 million. In addition, he brought Macy's Private Label Program to $10 million in Macy New York and to $15 million in Macy Corporate.

As President of William Greenberg Desserts and Café, Fass wrote the business plan that took the company public. He helped expand the retail locations from 3 to 7. At the same time expanded the wholesale side from $500,000 to over $2,500,000.

At ABC Carpet & Home, Stephen Fass designed, built and developed the food halls and restaurants. Working with Douglas Rodriquez, New York Times three-star chef, he developed the concepts and menu for the ABC restaurants, Chicama and Pipa.

At Chef's Theater a Broadway production featured star chefs and musical entertainment. The chefs created a three course meal which was on stage, then the meal is served to the audience of 150 to 300 people nightly. Stephen Fass oversaw all phases of the food operations from purchasing, beverage selection, food preparation and service, Fass worked with such notable chefs as Michael Romano (Union SquareCafe), Todd English (Olives), Tom Valenti (Cesca), Tyler Florence (Food Network), Two Hot Tamales (Border Grill), Michael Lomonaco (Noche), Rick Moonen(RM) and David Burke (Burke and Donatella).

At Ciao Imports Fass started as a consultant and was elected to the Board of Directors in 2008. In the last two years Ciao Imports has more the doubled its volume and has expanded its selection from 5 or 6 lines to now importing and representing close to 20 lines including Laboratorio Tortellini, fresh frozen artisanal pasta from Emilia Romagna, LA Organic EVOO and specialty Balsamic Vinegars from Spain designed by Phillipe Stark, Brookfarm all natural Macadamia muesli, oil and snacks as well as Will Goldfarb's WillPowder, Zac Pelaccio’s Fatty Crab and Jean-Francois Bonnet's Tumbador Chocolate.

In December 2011, Fass became the founder and President of Seth Greenberg's Original New York Brownie Crunch. The new product line was introduced at the Winter Fancy Food Show where its reception was outstanding with inquiries from a cross section of supermarkets, specialty stores, big box stores, gift packers and airlines.

In January 2012, Fass was elected to the board of Crumbs Bake Shop, a publicly traded company, with over 50 stores in 5 states. Crumbs cupcakes have received numerous acclaims and awards.

Fass will continue his responsibilities as board member of Ciao Imports.