Stephen Coblentz

Stephen Coblentz is a distinguished chef with a rich history of culinary excellence and leadership. Originally from Biloxi, MS, Stephen has dedicated his career to perfecting his talents through many styles of dining establishments. With a foundation in classic culinary techniques and a keen eye on market trends, he has been instrumental in crafting innovative menus that highlight local and seasonal ingredients.

Currently serving as the Executive Chef at Chart House at the Golden Nugget Lake Charles, Stephen excels in developing seasonal menus, organizing wine dinners, and coordinating high-profile public events. His previous tenure at Charthouse in Daytona Beach demonstrated his ability to manage food operations efficiently, ensuring budget compliance and staff training.

Stephen’s culinary journey began at the grassroots level, working his way up from a stocker/dishwasher to a lead cook at the New Palace casino. He honed his skills further as a sous chef at local establishments such as Golden Nugget Casino and Treasure Bay Casino, where he developed operational standards and executed new culinary concepts.

A graduate of the University of Southern Mississippi, with a bachelor’s degree in marine biology and chemistry, Stephen brings a unique perspective to his culinary creations. His professional skills extend beyond the kitchen, with expertise in culinary IT and staffing solutions, enhancing the operational efficiency of his teams.

Recognized for his contributions to the culinary world, Stephen has been featured on various media platforms and numerous culinary events such as Chefs of the Coast and Toast the Coast. His accolades include being a Landry’s Iron Chef Medalist and a participant in the 2023 King of Louisiana Seafood competition.

Stephen’s passion for culinary arts is matched only by his dedication to mentoring his staff, fostering a collaborative and innovative kitchen environment that consistently delivers exceptional dining experiences.