Chef Stephen Jones portrait imageStephen has amassed a wealth of culinary expertise in his 36 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 before 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.

Then Chef Stephen 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 City Scape shopping & entertainment venue in downtown Phoenix after Blue Hound Chef Stephen took to working on a much bigger task and that was becoming the opening chef of DeSoto Central Market located within the Roosevelt Row arts district of downtown Phoenix, here is where Chef Stephen flourished and helped develop 4 outstanding and award winning restaurant concepts; the larder + the delta, Walrus & The Pearl, DCM Burger Joint and Tea & Toasted all located inside of Desoto Central Market.

Currently you will find Chef Stephen developing his Southern concept the larder + the delta in its own location downtown at the Portland on the Park condominium development also location in downtown Phoenix, he plans on opening the new version of his restaurant in the late spring of 2018.