THE CHEF DE CUISINE: JEREMY STEPHENS
Born and raised in a small village in Louisiana called, Maurice, Chef de Cuisine Jeremy Stephens always knew he was meant to cook. As a boy, not yet even tall enough to see the stove top, he spent his weekends cooking with his Grandmother. His job, stir the roux!
After high school, Jeremy wanted to move closer to his brother who was a Marine stationed in Kingman, Arizona. In 2008, he took the plunge and moved to Phoenix and started to attend culinary school at the Art Institute of Phoenix, this is where his love for food began to bloom. Jeremy spent his mornings, nights and weekends, learning about food. As a first year student he succeeded in the almost impossible, he was given the chance to be on the schools Culinary Competition Team, where he was the captain of the cold platter and the alternate for hot food.
Jeremy was then given the opportunity to study abroad in China. In his three weeks there he taught Chinese culinary students the art of American cuisine. In return he was taught Chinese techniques, such as noodle pulling and wok cookery. In 2010, Jeremy was given another chance to competitively cook on an international level. In Austria he competed in the "Big Cooking Competition", where cooks (under the age of 25) from all over the world come and compete against each other in a "Chopped"-style of competition. Receiving second place overall, he was the first American to place in this international competition.
Jeremy quickly realized he needed a job, but as a young student who had never worked in a restaurant before this was a difficult task. Chef Joshua Hebert gave him a chance, Jeremy started off as a dishwasher at POSH and the rest is history. He showed hard work and a passion for food is a great foundation for learning. Over the last 4 years Jeremy has worked his way up the ranks, from dishwasher to prep cook, then to fish cook and Sous Chef and now has earned his position as Chef de Cuisine. He still spends his mornings, nights and weekends with food, but now he is able to bring his vast knowledge of food and flavors to the plates and palates of POSH diners.