Stephen Marshall

Stephen Marshall joins HOA as Director of Food and Beverage
We are so pleased to announce that Stephen (pronounced Steff-en) Marshall has joined the HOA Management staff here in PebbleCreek. In his role, Stephen will oversee all aspects of Food and Beverage in the community. This includes our two full-service restaurants, Eagle’s Nest Restaurant and Westwind Tavern, and Portofino Coffee Bar, Ed’s Dogs, and our Banquets/Catering/Events Department. Jon Cowan, Director of Restaurants and Melissa Gonzales, Director of Banquets & Catering, remain in their roles.

Stephen brings a wealth of experience to this leadership position. He started his career in San Francisco where he graduated from the Culinary Academy of San Francisco with honors. A city known for fantastic restaurants, Stephen worked in some of San Francisco’s most iconic restaurants and private clubs. His passion for food and wine drove his career, and his next step was a move to Europe where he worked at Michelin Star restaurants in France, Italy, and Switzerland.

Upon his return to the U.S., he worked at The Ritz-Carlton Hotel Company for more than 20 years in various posts in California, Maui, and Cancun, Mexico. One of his most rewarding experiences was teaching at Le Cordon Bleu in Las Vegas, before moving to the Willamette Valley in Oregon and spending almost 10 years as a regional chef for Landry’s hospitality group.

Recently Stephen opened the prestigious Grand Bohemian Lodge in Greenville, South Carolina as the Food and Beverage Director. He launched the company's first Bourbon Bar concept that has quickly become the city's hot spot. When not working, Stephen enjoys traveling, entertaining, and dining with his wife and daughter. He is also passionate about golf, and is looking forward to playing the local courses in Arizona.

We hope you will introduce yourself to Stephen when you see him in one of these venues. He is already hands-on in his first few days, training new Tavern staff, getting to know existing staff, and he has even been spotted in the kitchen cooking on the line at Eagle’s Nest Restaurant - no better way to get to know the new job than to jump right in. You might consider asking him about one of those Michelin Star restaurants he worked at, what it was like teaching at Le Cordon Bleu or if the Pinot Noirs from the Willamette Valley really are the best.

Source: Traci Baker, Director, Community Activities and Communications