Rick Stephens

My name is Richard Stephens, though most people know me as “Red.” I grew up in Georgia

and have over 20 years of experience in the culinary industry. I began my career at a local diner,

washing dishes alongside some older friends who introduced me to the fundamentals of cooking

while the chef was away.

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Years later, a friend invited me to Colorado to work at Game Creek Club, where I started on the

PM service team and worked my way up to the position of Sous Chef. I later joined the

Sonnenalp Hotel, where I eventually became the Sous Chef of the Swiss Chalet. After several

successful years there, I felt it was time to pursue a new challenge.

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That journey led me to Mountain Standard, where I am proud to have found my new culinary

home. Over the past two decades, my passion for cooking has continued to grow, shaped by

hard work, mentorship, and a commitment to creating exceptional dining experiences

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