Jess Stephens

Jess Stephens is a Pastry Chef whose work has been featured in The Los Angeles Times and Compound Butter. She has cooked at The Modern, Empellón, Four Seasons, Takashi, and Onda. She co-founded the bicoastal recipe exchange Don’t Sugarcoat It and spent too much time studying econometrics in college. Her last meal would be green tamales.