We are so excited to announce that we have hired Chef Joe West as our executive chef for Stock Hill. Chef West brings over 14 years of culinary experience to the restaurant opening later this year. Throughout his career West has worked under four Food & Wine “Best New Chefs” and five James Beard award-winning chefs.
At age 16, West started his career at 40 Sardines working under Kansas City’s award-winning chefs, Michael Smith and Debbie Gold. The young chef entered various cooking competitions resulting in a full-tuition scholarship to Johnson & Wales University in Denver, CO where he eventually graduated on the dean’s list.
After graduating, West spent time working at Alinea in Chicago which was named “Best Restaurant in America” by Gourmet Magazine in 2006. He later gained his first exposure to the AAA Five Diamond mentality while working as sous chef at the Wynn hotel in Las Vegas. West also spent three years as chef de cuisine under Chef Colby Garrelts at Kansas City’s Bluestem and was also the executive chef and director of food & beverage of The Cincinnatian Hotel, where he earned an AAA Four Diamond award. Most recently, West created an award-winning pop-up concept in Kansas City named Kusshi that was named “Best New Supper Club of 2015” by 435 Magazine.
West will begin working at Bread & Butter Concepts on the menu R&D in early July and is excited for what is to come at Stock Hill later this year. “Kansas City is known for its steakhouses and is currently missing out on the unique, non-traditional steakhouse experience that Stock Hill will provide,” says Chef Joe West. “I consider my cooking style to be fresh and whimsical, and feel that Stock Hill is going to align quite well with my style.”
Stock Hill is expected to open in late 2016 and will be located at 4800 Main Street, Kansas City, MO 64112. Find us online at Facebook.com/StockHillKC, Twitter: @stockhillkc and Instagram: @stockhillkc