Chefstay has been a food enthusiast from a very young age and after takingEchosworks.comChefstayJourney his first Home Economics class in middle school, he knew he had to do something with all of his favorite pleasures and the things that he loved like food, gadgets, fire, and attention.  Getting a VICA (Vocational Industrial Clubs of America) scholorship from The Edison Career School allowed him
to be able to begin his journey into the field of Culinary Arts

at Johnson and Wales University.

Graduating in 1991, Chefstay started his career at the Hyatt Regency on Capital Hill in Washington D.C.  Being in a "melting pot" like Washington was gastronomically exciting for him.  Having a strong work ethic, he took positions at some of the best places in D.C. – The National Press Club, Red Sage, and Vadilla's.  Utilizing the knowledge he acquired, Chefstay went on to becoming Chef de Cuisine at the Vista Hotel.  There he took his expertise to a different level, infusing infusing different cuisine and cultures together.  He went on to facilitating the opening of J. Paul's and Neyla for Capital Restaurant Concepts, a premier restaurant group in the DC area.

Leaving Washington and coming to Boston, getting married, having children, and starting a career in another state, was challenging yet exciting.  Walking in his faith in God and believing that with him nothing is impossible, Chefstay knew that his fortunate career would be waiting for him in Boston as well.  He was the Banquet Sous Chef at the Museum of Fine Arts before landing the position as Executive Chef at Solea, a tapas restaurant in Waltham.  At Solea, Chefstay reached down into his eclectic soul to fuse classical Spanish and Latin American dishes into greater favorite tapas, dinner, and desserts.  In the Spring of 2008, Chefstay left Solea to pursue his passion of opening his own catering business, Echo's Works Catering.  In this new venture he is able to bring all of his talents and expertise to a head serving the greater Boston area and beyond.

 

Expertise
 
Product Development and Research, Creative Menu Development, Team Building and Training, Opening Experience, Organizational Development, Profit Enhancement/Budget Management, Quality Control, Microsoft Windows, Word, Excel, Inventory/Purchasing/Vendor Relations, Large and Moderate Volume Restaurant and Banquet Operations, Equipment Knowledge and Maintenance, HACCP Certified, Special Event Planning, Guest Relations, Internet Research, ServSafe Certified, Allergen Awareness Certified.
Activities
 
Semi-Finalist in Bacardi's Rum's Rum Cake Competition, Featured Chef for Tastoria's Virtual Wine Tasting Event, Featured Chef in Boston Globe, Featured in Where to Eat Boston Magazine, Cooking Classes at Williams-Sonoma, Cooking Demonstrations at Bloomingdale's Chestnut Hill, Organizer of all staging for the Taste of Baltimore Festival Semi-Finalist in the Great American Salad Toss.

 

Reviews

 

Stacy was great and the food was amazing! We had a great night!!
-Jehan W.

Meal was great! Jambalaya was the highlight. The Baja Slaw was also very tasty, even my wife who doesn't'the like slaw usually went bake for seconds. We hope to find a good excuse to have chef Stacy back in the near future.
Dan C.

Stacy provided an amazing overall experience. There were 6 of us and from the time he arrived he set up everything in a very cool way for us to see all of the ingredients and then split us up into two teams. We went with the Cajun Buffet option and it was great. He let us do everything but helped us out all at the same time. He has a great sense of humor and instantly fit in well with our group. The food was absolutely amazing, he kept saying "Well you made it!" but we all knew better, the prep work he did to make this amazing meal was way above what I expected. It was a great time!
Jeff L.

Stacy came fully prepared to cook for our 30 guest event. We ordered his Cajun menu and everything was delicious. We especially liked his slaw and jerk chicken in particular. Our guests enjoyed talking to him about the recipes. I would have him cook for us again.
Perry S.

I had Chef Stacy come to my house to cook a Del Monte inspired 20th anniversary dinner for my husband and I and our friends who also have their 20th anniversary next month. He showed up safely right in the middle of an unexpected snow storm with tons of traffic. He brought all his own supplies and started prepping for dinner. I was so impressed with how effortless he made everything look. We "broke" out the wedding China and celebrated with his delicious food. After dinner he cleaned up and we talked him into sitting with us for a few minutes for some conversation. We had a great experience and loved his creativity!!!! I highly recommend him!!!
Kelly N.

Chef Stacy was absolutely amazing! From the moment he arrived at the apartment with all of his supplies I was impressed. All of the food was delicious. I particularly loved the homemade pasta and cream sauce. He was so friendly and nice. He brought everything up to our third floor apartment, cooked in our tiny kitchen and cleaned up after which we were not expecting. We were celebrating my friends birthday and the entire experience was perfect! Would recommend him in a heartbeat.
Isabel C.

Chef Blount was fantastic – this was my first time on kitchen surfers and I have to say the experience was amazing. A group of 7 of us got together for my birthday – Stacy was prompted and made sure we had a rosemary caprese app while we waited for the main course – delicious. And not to mention the hand stuffed raviolis – to die for. But besides the food. Stacy was personable friendly – and got along great with a group of 7 loud girls. Needless to say everyone left the dinner singing his praises. I know the next time we do this chef Blount will be our #1 choice. Thank you Stacy! See you at the next dinner party!!!!
Brianne B.