Stephen Jones Leaves Blue Hound Kitchen at Hotel Palomar in Downtown Phoenix

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

When Blue Hound Kitchen & Cocktails opened in 2012, the gastro-pub restaurant brought life to downtown Phoenix's CityScape. That was in no small part thanks to then 32-year-old chef Stephen Jones, who quickly won over diners with his contemporary American fare including dishes such as Kentucky fried quail.

But after two years Jones has left his post as executive chef of the hotel restaurant.

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

A post on the chef's Facebook page reads in part:

"It is with sad regret and a heavy heart that I must say that as of today I am no longer the Exec Chef at Blue Hound Kitchen and Cocktails it's been a great run, we had a lot of fun, cooked some great meals together but the time has come for us to separate from each other it's been a long time coming."

In an emailed statement Niels Vuijsters, director of F&B at Kimpton's Hotel Palomar Phoenix, said:

"Chef Stephen Jones has decided to move on from Blue Hound and pursue other opportunities. We are very grateful for the passion, dedication and talent he brought to the restaurant and will be actively seeking a new executive chef who can carry the torch of Blue Hound. In the meantime, our team is still strong and and committed to creating great contemporary American comfort food and warm service our guests have come to know us for."

Jones moved to Phoenix from Chicago in 2008, eventually landing a job as chef de cuisine at Tarbell's. After leaving that restaurant he went on to work at Latilla at The Boulders resort before joining the team at Kimpton Hotel and Restaurant Group's Hotel Palomar.

See also: 32-Year-Old Chef at CityScape's New Hotel Palomar Dishes on Working with Mark Tarbell, Favorite Valley Restaurants, and Changing the Phoenix Food Scene

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.