From Machu Picchu to Charleston, Chef Jason Stanhope has worked in many notable kitchens throughout his culinary career. After playing Division II football at Washburn University, Stanhope decided to pursue his culinary dream, graduating from Le Cordon Bleu in San Francisco and later working throughout Peru with the Orient Express Hotel group. Stanhope then moved to Kansas, where he worked with James Beard award winning Chefs Michael Smith and Debbie Gold as Chef de Cuisine at 40 Sardines.

In 2008, Stanhope moved to Charleston and began working as Tournant Chef at FIG Restaurant for James Beard award winning chef, Mike Lata. Stanhope was appointed Executive Chef at FIG Restaurant in 2014.