I always want to have an equal of males and females in the kitchens that I run. And encourage them in what they're passionate about, help them find the projects that make them happy, try out new recipes, trial run recipes and [provide] constant encouragement.
Although a career in business appeared to be her path, this week’s Dish’n Dames feature, Chef Stacey Jones, realized — after earning a degree in business from North Carolina State — that her true passion resided in hospitality.
She would go after that passion by dedicating her energy to learning the craft. Stacey covered the gamut of front of house positions as her first step. After time perfecting service and finessing guest-facing responsibilities, she moved into the back of house.
It was in the kitchen where Stacey knew her talents would soar. To further her knowledge and provide a foundation from which she could grow, Stacey entered culinary school at Auguste Escoffier School of Culinary Arts in Austin, Texas.
In 2014, she took an externship as a pastry line cook at the award-winning Thai restaurant, Sway. At Sway’s original location, Stacey thrived. It wasn’t long before her skills were noticed. She was quickly promoted to a sous chef position.
When Sway decided to open a northside location, their Corporate Executive Chef, Charles Schlienger, knew Stacey would be instrumental to that opening.
“Chef de Cuisine Stacey Jones has continuously raised the bar at Sway,” says Chef Schlienger. “Evolving Sway’s menu and shaping South Austin’s fine dining landscape with her at the original location has been a great honor, and we’re excited to have Chef Jones take the lead in bringing the concept to life in North Austin.”
Now the Chef de Cuisine, Stacey is in her element and delighting guests with Sway’s innovative and signature dishes with Texas technique and global flavors.