The Kitchen at Atomic
Jackson Stamper has two decades of experience in the restaurant and bar business, with 10 years of that experience coming as an Executive Sous and Executive Chef. This long career has seen him work in restaurants of his hometown Orlando (Harveys Bistro), Philadelphia (Hoof & Fin, Federal Donuts, Vintage Bistro), Stone Harbor, NJ (Quahogs), and New York City (Employees Only, La Pulperia). Having spent the previous 5 years Executive Chef at Employees Only he’s expanded his repertoire past operating a successful restaurant to include operating one of the most successful and acclaimed cocktail bars in the world. He now serves as executive chef at The Kitchen at Atomic in downtown Las Vegas.
With almost 20 years of hospitality experience, over a decade of it in New York and Philadelphia, Jackson brings a studied and comprehensive knowledge of all elements of food costs, chef’s practices and kitchen management to Atomic Kitchen. Having recently served for many years as the executive chef for multi-award winning, Employee’s Only (repeatedly on the list of the World’s 50 Best Bars), he also managed kitchens in some of the finest restaurants in the city including Le Pulperia and Hoof & Fin and participated in numerous pop-up projects in and around New York. Jackson is a trusted and respected member of the bar and restaurant community. Not limited to his skills as a chef and his management of staff, Jackson has a strong experience in inventory and cost control. A devotee of the industry, Jackson’s passion for food and beverage lies in the belief that when mixed or made in good company, a drink or dish can become more than the sum of its parts, that it can become a communal experience to be remembered.