Stephanie Finigian is a passionate chef with more than a decade of experience in the culinary industry. Born and raised in Massachusetts, she has been interested in cooking pretty much since she was tall enough to see over the kitchen counters. Growing up she was often inspired and encouraged by her family’s love of food – and their willingness to be her guinea pigs for her various culinary experiments.

Finigian pursued her passion by attending the Culinary Institute of America, where she earned her Associates degree in culinary arts. She then went on to work in several prestigious restaurants including Hamersley’s Bistro in the South End and Talulla in Cambridge, honing her skills and developing a unique culinary style that blends traditional techniques with modern twists.

In her current role at The Stones Common House & Kitchen, Finigian uses her vast repertoire of recipes and techniques to create delicious and innovative dishes that delight guests. She is also committed to fostering a positive and supportive kitchen environment, where her team can learn and grow without fear of harsh criticism or undue stress.

Outside of the kitchen, Finigian, who lives in North Reading, is an avid crafter and environmentalist. She enjoys knitting, sewing, and weaving, and is passionate about reducing her impact on the planet. She abhors fast fashion, harmful commercial farming, and other major industries that are joyously destroying the planet for profit and committing human rights atrocities in the name of the bottom line. 

She is also inspired by historical cooking techniques and  “old school” cooking shows like Two Fat Ladies and The French Chef. She has a particular admiration for the effortlessly gorgeous desserts of Pastry Chef Caroline Schiff at Gage and Tollner in Brooklyn.

Finigian’s love of food and commitment to sustainability make her a unique and talented chef who is sure to continue making waves (and lots of delicious food) in the culinary world for years to come.