Chef News

Stephen Jones Explains Why Fried Bologna Is on the Menu and Whistling Is Never Allowed in the Kitchen

See also: Well, Gastro My Lounge! See also: Winner of Arizona Cocktail Week is Lead Bartender at Blue Hound

Stephen Jones Blue Hound Kitchen & Cocktails Hotel Palomar, CityScape 2 E. Jefferson Street, Phoenix 602-253-6633 www.bluehoundkitchen.com

This is part one of my interview with Stephen Jones, executive chef of Blue Hound Kitchen & Cocktails. Come back tomorrow to see what he says about cooking at Nobu in Vegas and why Bob Marley's in the kitchen in part two!

Stephen Jones dreamed of being a football star until an injury took him out of the game. But these days, instead of throwing the pigskin, he's more likely to cook it as the executive chef at the recently opened Blue Hound Kitchen & Cocktails. Influenced by his grandmother and a chef uncle at an early age, Jones grew up in the kitchen but never considered cooking as a career. That changed the day he simply decided that attending culinary school made sense for a guy with his predilections.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nikki Buchanan