Stephen Hopcraft, Chef
Bringing bold creativity and seasonal flair to the plate, Stephen Hopcraft leads the culinary vision at STK Las Vegas as Executive Chef for The ONE Group. Hopcraft oversees one of the Strip's busiest kitchens, bringing his extensive fine-dining background to STK's signature combination of premium steaks, contemporary dishes and energetic "vibe dining." His philosophy centers on teamwork, consistency and culinary integrity, viewing a professional kitchen much like a team sport where timing and collaboration are essential.
His approach is simple but powerful: keep it fresh, keep it surprising, and always deliver dishes that excite every palate. At STK, that philosophy comes alive in every bite.
A native of Shaker Heights, Ohio, Hopcraft developed his passion for cooking at an early age, influenced by his mother's adventurous approach to food. He began working in restaurants at just 14 years old. After moving to California, he studied at the California Culinary Academy in San Francisco, where he earned an Associate of Occupational Studies degree in culinary arts.
Following culinary school, Hopcraft pursued an internship with legendary Chicago chef Charlie Trotter, an experience that profoundly influenced his culinary philosophy. He later spent approximately two decades working with acclaimed San Francisco chef Michael Mina, contributing to several of Mina's restaurants, including Aqua, Arcadia, StripSteak and SeaBlue.
Hopcraft is also a familiar face in television, having competed on Bravo's Top Chef and appeared on the Food Network's Chefs vs. City. His cooking is characterized by a creative interpretation of familiar flavors, often incorporating his Midwestern roots with contemporary culinary techniques and unexpected ingredients.
