About Chef Stephen Hurd, CEC
Chef/Owner Stephen Hurd is a Certified Executive Chef with experience working at restaurants and country clubs in Ohio, South Carolina, Washington, D.C. and Chicago. His love and passion for food was fueled at a young age, spending most of his teenage years working his way up in various restaurants. After attending Johnson and Wales culinary school in Charleston, South Carolina he returned to Washington, D.C. for a short stint at the famed Watergate Hotel. There he worked under the late Chef Jean-Louis Palladin, who sparked his interest in food and wine pairings. Chef Hurd continued his education by regularly attending food and wine seminars at the Culinary Institute of America at Greystone in Napa, California. He has hosted numerous wine dinners and gained recognition as a member of the Chaine des Rotisseurs while at The Toledo Country Club. After moving to Tucson in 2004, he continued his career by hosting wine seminars while working as the Clubhouse Manager at The Tucson Country Club. Now after 25 years of cooking and managing, Chef Hurd has finally been able to fulfill his longtime dream of opening his own restaurant where he can showcase his culinary talents and his love for wine. Additionally, he is a professional ice sculptor and has won numerous medals in competitions throughout the world displaying his artistic talents, even in ice.