What began as a childhood curiosity has developed into a full-time passion for Stella chef John Kirk. Raised in Greenville, Mississippi, the self-proclaimed "heart and soul of the Delta," Kirk's love for the culinary arts began from his perch on his mother's kitchen countertop.

Kirk fed his love for cooking by working in several restaurants while earning a degree in psychology at the University of Mississippi in Oxford . It was not until after graduation and at a crucial juncture in his career as a youth counselor that Kirk entertained the notion of becoming a professional chef. Faced with either returning to Oxford for graduate school or pursuing a full-time career in the restaurant business, Kirk chose the latter, and in a matter of months had moved to Charleston, South Carolina, to join Johnson and Wales University's culinary arts program.

After completing his degree at Johnson & Wales, Kirk returned to Memphis and spent several months under the guidance of renowned chef José Gutierrez at the famed Chez Philippe in the Peabody Hotel. He spent a year working at a Memphis favorite, Ronnie Grisanti & Sons, before taking over as chef at Blue Moon Restaurant. Most recently he was the chef at the popular Downtown Memphis eatery McEwen's on Monroe.

Now, after over a decade in the restaurant world, Kirk has teamed up with partners Clive and Cindy Preece to bring Stella to the sophisticated Memphis dining scene.

Kirk offers progressive Southern cuisine - global flavors and ingredients infused with Southern essence. A true reflection of his own personality, Kirk's food is innovative, fun, and never intimidating. It is eclectic and global. It is genteel and Southern and has caught the attention of famed gastronomic organization James Beard Foundation which named Johnny 'A Rising Star of American Cuisine' in June 2005.