Two familiar names in Arizona dining are teaming up. Award-winning chef Stephen Jones has been appointed Culinary Innovation Chef for Upward Projects, the Phoenix-based hospitality group behind neighborhood favorites Postino, Federal Pizza, Joyride Taco House, Windsor, Churn and the soon-to-open Lado A Lado.
In his new role, Jones will help guide the culinary vision across Upward’s portfolio, taking a hands-on approach to menu development, kitchen operations and research and development. Guests will begin seeing his influence through upcoming collaborations, seasonal dishes and new menu offerings, including continued culinary evolution at Postino.
“Stephen is a phenomenal chef and a special part of the fabric of the Arizona dining scene,” said Lauren Bailey, CEO and co-founder of Upward Projects. “Bringing Stephen into the Upward Projects family is about getting better, more focused, and more chef-driven than ever. His culinary mastery, passion for sourcing, and dedication to kitchen mentorship will elevate our culinary experience to the next level.”
Jones recently led a national collaboration between Grillo’s Pickles and Postino, offering an early glimpse of the partnership’s creative direction. The chef brings more than 27 years of culinary leadership experience to the role. Most recently, he was chef and founder of the larder + the delta, the acclaimed Phoenix restaurant that earned national attention during its five-year run.
His resume also includes executive chef and senior culinary positions at Blue Hound Kitchen + Cocktails, Latilla at The Boulders Resort, Tarbell’s, MK in Chicago and Bradley Ogden in Las Vegas. A three-time James Beard Award semifinalist, Jones also won Food Network’s Beat Bobby Flay and Guy’s Grocery Games, cooked at the James Beard House in New York and earned recognition from Travel + Leisure and Food & Wine.
“My goal is to bring that same hands-on, chef-led energy that drove the larder + the delta into every single kitchen we operate,” Jones said. “We’re doubling down on culinary craft, introducing seasonal rotations and creating shareables that give our neighbors even more reasons to gather at our tables.”
One of the first places diners will notice that evolution is Postino, where Jones is helping develop new kitchen concepts and dinner-friendly dishes designed to complement the restaurant’s signature bruschetta boards with protein-forward shareables and seasonal ingredients. Learn more: Upward Projects.
