For SALUT-Edinas new head chef, STEPHEN JONES, farm-to-table is more than a philosophy its biography.

Minneapolis, Minn, Wednesday, February 24, 2014 For years, Stephen Jones was one of the first chefs in the nation who bred heritage pigs by day while preparing them for restaurant guests at night.

As the new Executive Chef at SALUT in Edina, he now focuses solely on the culinary end of the spectrum, but guests still benefit from his devotion to quality sourcing. I learned early that a chef is only as good as the ingredients he works with, says Stephen.

His culinary education began at the age of 17 and led to his earning a degree in culinary arts from Johnson & Wales University in Providence, Rhode Island. After graduation, the Connecticut native honed his skills in restaurants, bars, hotels and country clubs from New England to Colorado, Ohio and Minnesota, where most recently he served as Sous Chef at SALUT in Edina. Among Stephens proudest accomplishments:

Cooking at the James Beard House in New York

The role he played in earning Bostons Salamander restaurant five James Beard Best Restaurant nominations in a row

Having the honor and privilege of meeting and cooking for the late, great Julia Child

Raising one of the worlds great pig breeds, the famed Mangalitsa, at the farm Stephen and his wife operated near Taylor Falls, Minnesota

A whole new chapter begins

Taking the helm at SALUT is exciting, Stephen says. Its great to work at a restaurant that shares my beliefs about cooking in harmony with the seasons and sourcing the best ingredients. After all, having been a supplier myself, I know what kind of quality is available, and what a difference it makes.

Stephen also looks forward to introducing guests to some of his personal favorites from the French culinary canon. For example: I have a background in pan-Asian cuisine as well as a love for French cuisine, and there are a number of great dishes that reflect the intersection of French and Southeast Asian traditions.

Im also excited about all the possibilities surrounding SALUTs new Ensemble Events, custom dining for groups of up to 20 people, says Stephen. For someone who wants to host a truly bespoke gathering, we can do everything from Champagne and oyster tastings to dinners built around a star ingredient.

Chefs love to exercise their creativity, he explains, and thats what makes cooking at SALUT as much fun as eating here.

About Parasole

Headquartered in Minneapolis, Minnesota, Parasole Restaurant Holdings operates SALUT BAR AMÉRICAIN in Edina and St. Paul, Burger Jones in Burnsville and on the north shore of Lake Calhoun in Minneapolis; Chino Latino and Uptown Cafeteria & Sky Bar in Uptown; Mannys Steakhouse, The Living Room & Prohibition at the W Minneapolis The Foshay in downtown Minneapolis; Pittsburgh Blue Steakhouse in Edina and Maple Grove; Muffuletta Café in St. Pauls Como Park neighborhood; the Good Earth Restaurants in Edina and Roseville; and Mozza Mia Pizza Pie & Mozzarella Bar in Downtown Edina.

By joining the Parasole Dining Club, guests have the opportunity to earn points for the dollars they spend and to redeem them for food and drink at any participating Parasole restaurant. Details at Parasole.com.