Profiles
Executive Chef
Jamey Tochtrop
Jamey has been the executive chef at Stellina since its inception in early 2007. He has worked in the culinary field for more than 16 years and has a vast array of experience. A Culinary graduate from St. Louis Community College at Forest Park, he has honed his skills in hotels, private clubs, and independent restaurants. A truly ingredient driven philosophy makes his cooking style unique while maintaining a St. Louis feel. The cultivation of relationships with local artisan producers allows Jamey and Stellina to work with some of the finest local commodities in our area.
Writing daily changing menus is something that Tochtrop has become known for, and the freedom and creativity that flows from his kitchen has kept St. Louis hungry for their next visit to Stellina. Along with savory dishes, his scratch kitchen prepares desserts, infused spirits, and of course fresh organic pasta. He has gradually changed the layout and format of the restaurant over the past 5 years to keep up with current trends and space limitations for the bustling crowds.
In addition to preparing and orchestrating the food, Tochtrop also possesses the vision for the space and its overall feel. From designing the restaurants lay out, interior and exterior (the kitchen goes without saying), to producing the paintings that line the walls, he has integrated his influence on the St. Louis dining scene. The vision to create a comfortable unique atmosphere with distinct flavor and texture has become a reality at Stellina. The freshness of the food and space go hand in hand as he has created a restaurant that appeals to the ever changing St. Louis taste.