Kansas City, MO (October 25, 2017) – Stock Hill, Bread & Butter Concepts’ Kansas City steakhouse, has promoted Kelly Conwell and Spencer Knipper to Co-Executive Chefs. These talented chefs bring a wide range of culinary experience to the back of the house, and exciting potential to Stock Hill’s menu.
Chefs Conwell and Spencer both helped with menu development prior to Stock Hill’s opening on December 1, 2016, and were integral in training the original Stock Hill team. Their expertise and professionalism are expected to bring a boost to Stock Hill’s prestige as a premier dining destination in Kansas City and they are excited to roll out their first new menu together, beginning tonight (October 26) at dinner. The second phase, featuring new entrées, seafood, pasta, and sides will roll out on Tuesday, October 31 at lunch.
“This is the first time we’ve had two people sharing an Executive Chef position, and we’re excited to see what their combined creativity and talent brings to the table,” said Alan Gaylin, Bread & Butter Concepts’ Founder and CEO.
Bread & Butter concepts is thrilled to have one of the few female Executive Chefs in Kansas City, and the fact that Conwell and Knipper have so seamlessly transitioned to this shared role speaks to the truth of Bread & Butter Concepts’ stated Vision: “Together, as a team we will respect and provide for our employees, always pleasing our consumers through total guest focus, honoring the value of our craft and the needs of our business.”
In addition to this month’s new menus, Chefs Conwell and Knipper are working on special holiday menus for Thanksgiving, Christmas, New Year’s Eve, and Valentine’s Day, as well as Stock Hill’s infamous Library Series Dinners, which will start back up in early 2018.
Chef Kelly Conwell studied Culinary Arts at Johnson County Community College, where she graduated in 2009, and was honored with the prestigious “Best Young Chef in the Nation” award from the American Culinary Federation. Conwell continued her culinary education in Germany before returning to Kansas City as a Pastry Chef at Bluestem, working under Chef Megan Garrelts. Later, at Jax Fish House, she oversaw the Kansas City location as well as several locations in Colorado.
Chef Spencer Knipper studied at the Culinary Institute of America in Hyde Park, NY, and has worked in iconic kitchens, including that of Le Bernardin. In Kansas City he has worked under award winners Debbie Gold and Alex Pope at The American Restaurant, and Colby Garrelts and Joe West at Bluestem. Chef Knipper also opened Port Fonda’s second location, in Lawrence, KS.