Stephen has amassed a wealth of culinary expertise in his 39 years, which is not surprising when you consider that he comes from a family of master chefs and cooks. A former football player, he trained at Le Cordon Bleu in Pasadena, Ca while working at Watergrill, Table 8, and Nobu in Las Vegas.
One of the highlights of his career was working as a sous chef at Bradley Ogden in Las Vegas. “I draw on the experience of what we did there first and foremost, as we used the best local produce, meat, and dairy,” says Stephen. He then served as Executive Sous Chef of Mk Restaurant in Chicago before moving to Phoenix. Chef Stephen then served as Chef de Cuisine at Tarbell’s, and as Executive Chef at Latilla at the Boulders Resort in Scottsdale, as well as opening chef of the downtown hot spot Blue Hound Kitchen + Cocktails, built within the CityScape shopping and entertainment venue in downtown Phoenix.
After leaving Blue Hound in the spring of 2015 chef Stephen went to work on his own projects including the larder + the delta, Walrus & The Pearl and DCM Burger Joint all within Desoto Central Market located on the corner of Central & Roosevelt in Downtown Phoenix in the heart of the Roosevelt Row arts district. While at DeSoto chef Jones brought a national spotlight to the multi-use space but it was his 8 seat, counter only southern concept the larder + the delta that really took off and became a fan favorite amongst the local community, being named Travel & Leisure magazine’s best farm to table restaurant in 2016 was a highlight of the year for Jones and the larder + the delta crew. With the momentum building for the restaurant to have its own brick and mortar, in the summer of 2018 Chef Jones was able to open the larder + the delta in the Portland on the Park area of downtown Phoenix.