From Culinary School to Co-Chefs: How LCI Set Jennifer and Stephen Jones on the Path to D.C.'s Top Kitchens
LCI Alumni and husband and wife chef duo, Jennifer Castaneda and Stephen Jones, have cooked in Michelin-starred restaurants, led kitchens at some of Washington D.C.'s most celebrated dining institutions, and are now opening a new restaurant concept with partner Elli Benchimol.
It's a career that has taken shape over more than a decade, and none of it happened by accident.
It started with the decision to pursue culinary degrees at Louisiana Culinary Institute in Baton Rouge. Their time at LCI gave them the skills, discipline, and drive to go after everything that followed.
Discovering a Passion for the Culinary Arts
Jennifer and Stephen met in high school in Rockville, Maryland, but took separate roads before landing at the same destination.
Stephen graduated a year ahead of Jennifer and went to art school, while she finished high school and enrolled in nursing at Montgomery College. Both were working in restaurants on the side, and for both of them, that's where the real pull was.
It didn't take long for both of them to change course. Stephen decided art school wasn't where he wanted to be. Jennifer found that the fast pace and constant energy of the restaurant fit her in a way nursing never did. "I was working in restaurants at the time, and I realized that I liked doing that way more," she said.
They were ready for something new and ready to get out of Maryland.
Why LCI Stood Out Among Top Culinary Schools
A Louisiana-born chef Jennifer worked alongside during nursing school pointed her toward LCI.
Stephen and Jennifer had been weighing their options for culinary school, and until that point, the Culinary Institute of America was their frontrunner.
After researching Louisiana Culinary Institute, their choice became clear. LCI checked every box: strong curriculum, great reputation, affordable tuition, and a reason to go somewhere they’d never been.
They packed up and headed to Baton Rouge. "We wanted to do something completely different," Jennifer said.
Mastering the Fundamentals Before Advancing
Ask Jennifer and Stephen what stands out most about their time at LCI, and both reach for the same answer: the instructors.
Chef Mike and Chef Colt left a lasting impression, not just in the classroom but also as mentors who pushed them beyond what was required and prepared them for the realities of a professional kitchen.
"They reminded us that just because we graduated from culinary school doesn't mean we walk out the door and become amazing chefs," Jennifer said. "We still have to work hard for it."
Beyond the classroom, they took advantage of every opportunity to gain real-world experience, such as attending LCI-led demonstrations at the New Orleans Food and Wine Festival, assisting Chef Colt with food service on a film shoot, and working in local restaurants around Baton Rouge.
The most valuable thing they took away? A strong foundation. Their instructors kept them focused on fundamentals when it would have been easy to chase flashier techniques, and both Jennifer and Stephen are glad they did.
"If you don't know the basics or the fundamentals, you can't necessarily execute the fun stuff correctly," Stephen said.
Jennifer added, "Now looking back, I'm glad I was able to learn those fundamental techniques."
Building a Successful Culinary Career After Graduation
Jennifer and Stephen graduated from LCI's Savory program in 2015 and returned to the D.C. area almost immediately. What followed was more than a decade of work in some of the region's most acclaimed kitchens under Chef Robert Wiedmaier.
Jennifer landed at Marcel's, the French fine dining landmark in Foggy Bottom, where she spent nearly nine years, rising from line cook to sous chef to chef de cuisine.
"Marcel's is where I really grew and learned how to be a chef," she said.
Stephen started off at Brasserie Beck before moving on to other Wiedmaier concepts like Wildwood Kitchen and Siren.
When the pandemic hit in 2020, Stephen was presented with the unique opportunity to join Jennifer at Marcel’s. They both remained there until the D.C. staple closed in May 2024 after 25 years.
Jennifer now serves as executive chef at Elli Benchimol’s Georgetown concept, Apero and La Boheme, overseeing a French bistro downstairs and a themed fine dining tasting menu upstairs.
Expanding Into New Culinary Ventures
Their next chapter is already taking shape. Jennifer and Stephen are partnering with Benchimol to open Ellizabetta/La Strega, an Italian restaurant named after Elli's grandmother, complete with an apothecary-style cocktail bar.
The space itself is meaningful: it's the former Marcel's location, a kitchen Jennifer knows better than almost any other.
"We already know the ins and outs of it," Jennifer said. "Doing all the remodeling has been a little bit easier knowing what we were walking into."
And further down the road? For that, they have a simpler dream: a small neighborhood spot outside the city, centered on smoked meats, great food, and a place where people just come to enjoy each other's company.
Lessons Learned From Years in Professional Kitchens
A combined two-plus decades in professional kitchens has given Jennifer and Stephen a clear perspective on what it takes to build a culinary career, and they're happy to share it.
Formal training, Jennifer says, signals something that experience alone can't always convey.
"Higher-end places see culinary school on a resume, and they know you're more likely to have that discipline. It also shows this is what you want to do as a career, not just a job."
Stephen's advice for new graduates is just as direct: walk into that first kitchen ready to learn from anyone in it.
"You can learn from the chef or the dishwasher; it doesn't matter. Somebody will always have a trick they can teach you."
Start Building Your Future in the Culinary Industry
Jennifer and Stephen Jones left LCI with the fundamentals, the discipline, and the drive to build careers at the highest levels of the culinary world. Their story is proof that the right education doesn't just teach you to cook. It teaches you how to grow.
Ready to take the first step? Learn more about LCI's programs at a campus tour.
