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Stephen Jones

The Larder + the delta 

Stephen has amassed a wealth of culinary expertise in his 37 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, Hollywood &
Highland, Table 8, and Sous Chef of the renowned Japanese Restaurant 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, currently you can find chef Stephen working on his own projects the larder + the delta, Walrus & The Pearl and DCM
Burger Joint all located within Desoto Central Market located on the corner of Central & Roosevelt in Downtown Phoenix