Director of Operations
Stefen Bosworth has spent more than 30 years in the industry of “pleasing people”. His personal passion and professional career have focused on hospitality. One of the things Amy most loved about him when they first met was their shared philosophy: they approached a dining room "as if they were hosting a dinner party in their own home.” Bosworth, born and raised in Seattle, worked with some of the greats, including prestigious French Chef, Gerard Parrat, at his namesake restaurant, Gerard’s Relais De Lyon. There, Stefen managed the wine list while overseeing operations, and he credits this restaurant with defining his elevated outlook on dining experiences. After relocating to the Chicago area in 1996, he took the helm at Chicago’s Italian mainstay, Coco Pazzo, followed by 7 years at the legendary Lawry’s The Prime Rib as General Manager and Wine Buyer, orchestrating yet another brand of classic hospitality. In 2013, Stefen joined Morton’s team at Found Kitchen and Social House as General Manager and then worked with her to open The Barn Steakhouse in 2016. The atmosphere he curates, informed by decades spent in the fine dining industry, maintains lofty service standards while folding in a casual, welcoming nature that creates a vibe similar to that of an intimate dinner party.