UPDATE: Chef Stone has left Vallone’s to pursue other opportunities.
Vallone’s, the hot new steakhouse project from the team behind Tony’s, has named Jay Stone as its Chef de Cuisine. Vallone’s is a collaboration helmed by Tony’s executive chef Grant Gordon and Tony’s GM Scott Sulma. Tony Vallone, Houston’s legendary restaurateur, is rumored to be consulting on the project as well.
(Tony Vallone has a storied history of discovering and nurturing great culinary talent, including top Houston chefs Mark Cox [owner and executive chef of Mark’s], Marco Wiles [owner and executive chef of Da Marco] and Olivier Ciesielski [owner and executive chef of L’Olivier], who all perfected their craft under Tony’s watchful eye.)
|Chef Jay Stone|
Chef Stone was formerly executive chef at Spectrum Catering, and was the driving force behind the Wicked Whisk food truck, cited by Houston Mayor Annise Parker as her favorite food truck.
(He also collaborated with Corkscrew BBQ’s pitmaster Will Buckman on the groundbreaking Wicked Corkscrew pop-up experimental dinner, the first to combine the techniques and recipes of a classically trained chef with the award-winning meats of one of Texas’s top BBQ joints.)
We’ve been big fans of Jay’s innovative cooking since we first got to sample it, and are looking forward to seeing what he’ll produce in collaboration with the consummate culinary professionals of the Vallone organization.
Having Jay Stone and Grant Gordon collaborate in the kitchen reminds me of the friendship (and rivalry) between the two great 20th century artists Pablo Picasso and Henri Matisse. The collaboration and creative tension that can result from having this much culinary talent under one roof promises to make Vallone’s one of the city’s most exciting kitchens.