STOCK & BARREL represents, quite simply, Chef Jon Stevens lifelong dream as a chef. He has put his heart and soul into the creation of Stock & Barrel, not in hopes of being the next “it” restaurant, but rather with the end goal of becoming a mainstay on the Dallas dining scene for years to come.
Jon chose Bishop Arts not only because of the people and sense of community in the neighborhood, but also because it has truly become Dallas' most exciting dining destination. Positioned right on the “main drag” on West Davis Street, S&B has 2,800 square feet of indoor space and features an oasis like, dog friendly patio, and an open kitchen designed with 11 counter seats for those that want to watch the action in the kitchen up close. Stock & Barrel is open for dinner Tuesday – Sunday and brunch on Saturday and Sunday.
Expect to see various fish, fowl, and game from the rotisserie and custom wood fire grill, as well as house made pastas and dumplings. Finally, Jon has dedicating an entire section of the menu to the art of, his favorite comfort food, fried potatoes.
Consistent with everything else in Stock & Barrel, the beverage program will be approachable without sacrificing quality. You'll see many locally crafted beers, great American whiskeys, seasonally crafted cocktails and a well balanced, value oriented wine list.
CHEF JON STEVENS was born in Mendocino, California and raised in San Francisco, California. He began his culinary career in San Francisco at the age of 19 working in his Uncle Phillip’s kitchen at the Canterbury Hotel. Almost immediately, Jon felt a strong passion for cooking and turned to his uncle for advice on how to turn his passion into a career. Rather than take the somewhat traditional route of culinary school, he advised Jon to pursue a business degree from San Francisco City College while simultaneously tapping into the vast wealth of culinary expertise in the area.
Content to pay his dues and learn the art of cooking from the ground up, he spent the next seven years as a line cook at stalwarts Mecca, Jardinière, and The Dining Room at the Ritz Carlton. At the end of 2000, Jon decided to make a move to Dallas and join Chris Ward at The Mercury as his Chef De Cuisine. This was also his introduction to Mico Rodriguez – a friend and mentor of Jon’s to this day. After three years at The Mercury, Jon joined Avner Samuel at now defunct Aurora as his Chef de Cuisine.
In 2005, Jon was offered and accepted the position of Executive Chef with Dutch based Supperclub, which also meant a return to his native California. The desire to focus on a smaller restaurant environment and to return to his new hometown brought Jon back to Dallas two short years later. He held the Executive Chef position at Mignon in Plano for three years then had a short stint with Nick Badovinus and Neighborhood Services.
An exciting opportunity to reunite with Avner Samuel presented itself, prompting the duo to open Nosh to wide acclaim in September 2010, earning rave reviews from virtually every notable food publication. While that partnership was very successful, Jon was ready to pursue his lifelong dream - owning his own restaurant.
He served as chef consultant with Mico Rodriguez on his most recent project, Mesero Miguel, while working on plans for his own restaurant launch as well. Jon’s dream came to fruition in late spring 2014 with the opening of Stock & Barrel, an American wood fired grill located in the bustling Bishop Arts District.
In the Summer of 2015, Jon married MG, his best decision yet. When not in the kitchen, Jon is traveling, working out, grabbing a concert, dining out with MG or spending time with his son, Talan.
CHAD MILLER began working in the hospitality industry as a teenager and continued to work in upscale restaurants and hotels throughout his high school and college careers.
In 2008, Chad graduated from Iowa State University with a Bachelor of Science in Hotel, Restaurant, and Institution Management. Following graduation, Chad was awarded an esteemed internship with Boston Culinary Group, which then lead to the Event Catering Manager position with BCG as well as its sister company, Distinctive Gourmet.
In 2009, Chad relocated to Dallas where he accepted the position of Food and Beverage Manager for the acclaimed Warwick Melrose Hotel. There he managed the Triple-A Four-Diamond Landmark Restaurant and the nationally renowned Library Bar.
Chad left the Melrose in 2012 to join the James Beard Award winner Chef Stephan Pyles at his namesake restaurant. At Stephan Pyles, Chad began his journey of upscale service, culinary inspired mixology, and award winning Southwestern Cuisine.
After close to a year with Stephan Pyles, Chad accepted the position of Beverage Manager for the Hilton Anatole Hotel. There, Chad oversaw the beverage programs for all food and beverage outlets, which in that year were awarded the Hotel Food and Beverage Program of the Year for Hilton Americas.
In 2016, Chad joined NL Group’s, Cedar Grove as Assistant General Manager/Sales Manager. For one year, Chad contributed to cultivation of the service and wine program in the LGBTQ friendly neighborhood restaurant before its closure in May 2017.
Most recently, In August of 2017, Chad joined the Stock & Barrel Team as General Manager. He brings his passion and enthusiasm for hospitality to Stock & Barrel guests and staff alike! Chad and his fiancé have recently purchased their first home in the Oak Cliff area and they overjoyed to become permanent residents of this diverse and friendly community.
MG STEVENS grew up in East Texas. However, she considers Dallas her home and has lived in Dallas since 1998.
She graduated from Texas A&M University in College Station with a Bachelor of Science in Community Health. With 20 years experience in sales, marketing and customer service in the healthcare field, MG is a welcome addition to Stock & Barrel to ensure that the customer experience is exceptional.
“The customer experience in any business is EVERYTHING. The food can be flawless, but I won’t return if I don’t enjoy the experience. It directly relates to the emotion you feel while dining and goes way beyond great service and food.”
When outside of hospitals and Stock & Barrel, MG is involved in various charities and volunteer work. She and Jon’s current non-profit focus is Mosaic Family Services, which provides shelter, medical, legal and counseling services to survivors of Domestic Abuse and Human Trafficking.
MG serves on the events committee, Co-Chair of the 2015 Annual Gala and on the Board.
Traveling, working out, art, live music and spending time with her tribe, favorite Chef and their fur baby Simon, helps to create balance in light of a busy bee schedule.