Meet Jon and MG Stevens of Foxyco in Design District

Today we’d like to introduce you to Jon and MG Stevens.

Chef Jon Stevens is a 46 years old chef from San Francisco, CA. He is married to MG Stevens and has a 12 years old son, Talan. In 2014, Jon and MG opened the couples first concept, Stock & Barrel. Stock & Barrel is a wood fired, modern American grill located in the heart of Dallas’s Bishop Arts District. Most recently, in 2018, Jon and MG open their second concept, Foxyco. Foxyco is also a modern American wood fired grill located in Dallas’s Design District.

Jon first began cooking in San Francisco, California. He entered his chef uncle Phillip’s kitchen at the Canterbury Hotel at the age of 19. Jon quickly developed a strong passion for cooking and looked to his uncle for advice on how best to further his culinary career. His uncle advised Jon to forgough culinary school, complete his current two years commitment at San Francisco City College (business) while pursuing the vast wealth of culinary expertise in San Francisco. So for the next seven years, this is what he did.

Jon left his uncle’s kitchen and was a line cook from 1994 to 2000. He spent two years with Mecca, two years with Jardinière and three years with the Dining Room at the Ritz Carlton. At the end of 2000, Jon made the move to Dallas and join Chris Ward at the Mercury Grill as Chef De Cuisine. In 2003, Jon joined his now partner, Avner Samuel at Aurora also as Chef De Cuisine. In 2005, Jon moved back home to San Francisco where he took the position of Executive Chef with a Dutch based company called Supperclub. Jon remained with Supperclub for two years before once again deciding to leave his hometown for Dallas. He then became Executive Chef for Mignon restaurant in Plano, Texas. Jon remained with Mignon for three years to then join Nick Badovinus and Neighborhood Services in 2010 where he remained for a short seven months before joining with Nosh until 2014.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The restaurant business is rarely ever a smooth road. It can be a daily struggle to keep 100% of your guest happy. It’s even more difficult to keep your employees happy. This is the daily struggles. Nothing specific.

Alright – so let’s talk business. Tell us about Foxyco – what should we know?
We are a restaurant that specializes in modern American cuisine with a focus on the wood fired grill. We develop our menu completely from scratch. We have an extensive, eclectic wine list and a craft cocktail menu.

Is there a characteristic or quality that you feel is essential to success?
We feel that consistency with our service and products is most important. Diners want great service first. Although the food and drinks are what they come for, the service and atmosphere is what keeps them returning.

Pricing:

• Apps- $7 to $14
• Entrees- $16 to $42
• Desserts- $9
• Wines By The Glass- $10 to $16

Contact Info:

• Address: 921 N. Riverfront Blvd #300
  Dallas, TX. 75207
• Website: foxycodallas.com
• Phone: 214.295.5532
• Email: jon@trickytribeconcepts.com
• Instagram: @foxycodallas
• Facebook: @foxycodallas
• Twitter: @foxycodallas

Image Credit:
WSS_Photography

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