Born and raised in a small town in Louisiana, Chef Logan Stephenson grew up hunting and fishing for his food, but slowly got away from that as his career advanced in more metropolitan areas. Logan’s dedication and natural talent for his craft has led him to a number of opportunities on the West Coast, from making his way to the San Francisco Bay Area to exploring ingredient-driven inspiration at Osteria Locanda . He also spearhead the pasta program at FiAMMA Trattoria in Phoenix, and most recently served as the Chef de Cuisine at Blue Hound Kitchen & Cocktails at Kimpton Hotel Palomar Phoenix.
Now in Sedona, Chef Logan is ready to re-embrace the slower pace of life and take a foraged approach by partnering with local wineries, fisheries and farmers to bring more indigenous ingredients to the SaltRock cuisine.
