Jason and Julia Scholz have a combined 35 years experience in the
restaurant industry. Both are dedicated, passionate, and have a love for the
business. They are committed to great food, friendlyservice & genuine hospitality.
Jason and Julia met in Charleston in 1999. They married in Charleston in
October of 2006, and moved to the upstate shortly after. 

Jason grew up in Louisville KY, as a child, he helped his mother
with her catering business & soup kitchen volunteering.
Helping Mom out at a young age got him interested in food & cooking.
He then started working in restaurants in high school, and realized he had a
real enthusiasm for the restaurant business. After gaining a wide range of
experience in various restaurants in Louisville, Jason made the move to
Charleston to further his culinary career.  In 1994 he joined Maverick
Southern Kitchens at Slightly North of Broad under the direction of
executive chef Frank Lee. There, Jason worked his way up and was
promoted to sous chef. When Maverick Southern Kitchens expanded
and opened High Cotton in Charleston in 1999, Jason was
named executive chef. During his tenure, Jason was nationally
recognized in numerous publications including, The New York Times,
Bon Appetit, Southern Living, The Washington Post & The Food Network.
After seven successful years at High Cotton in Charleston,
he was relocated to Greenville to open the
High Cotton downtown as the executive chef.

Julia is from Hilton Head Island SC, she grew up on the beach
and on the water. Her father was an avid fisherman, so every
local seafood species hit their dinner table when it was in season.
Having owned a restaurant himself, he took pride in the family meals.
Julia’s appreciation for fresh ingredients & local seafood was part
of her childhood.  As a teen she worked in busy restaurants on the island
and knew then she was hooked! Julia attended Johnson & Wales in
Charleston, where she earned an associates degree in Culinary Arts
& a Bachelors degree in Food Service Management. After
graduating college in 2001, Julia was hired at Slightly North of Broad in
Charleston. She worked her way through serving, bartending, assistant
manager & restaurant manager. In 2006 she moved to Greenville to assist in
the opening of High Cotton as restaurant manager.

The vision for their own restaurant was friendly service & excellent
cuisine served in a relaxed atmosphere. This vision became a reality in
August of 2008, when they opened Stella’s Southern Bistro in Simpsonville, SC.
They are enthusiastic about sourcing as many local ingredients as they
can find, and supporting local farmers. Stella’s cuisine is inspired
by the coastal Carolinas and the American south. Stella’s is the ideal
place for a unique dining experience.

When not at the restaurant, Jason & Julia enjoy exploring the
upstate, dining out, and playing with their black lab, Stella.