Stephen Cordell

Pastry Chef

1789 Restaurant’s Pastry Chef, Stephen Cordell, brings a wealth of experience and a refined approach to dessert craftsmanship. A graduate of The Culinary Institute of America, Cordell has honed his skills in some of the country’s most esteemed kitchens, including the two-Michelin-starred Pineapple & Pearls. Most recently, he led pastry operations at D.C. Taste Catering and served as Corporate Pastry Sous Chef at 101 Hospitality, overseeing production for multiple restaurant concepts. His career also includes pastry roles at Husk in Nashville and Tavernetta in Denver. Stephen’s desserts celebrate seasonal ingredients, balancing classic techniques with modern creativity to create memorable dining experiences. His passion for innovation and attention to detail make him an invaluable part of the culinary team at 1789. Under his leadership, the pastry program continues to elevate the restaurant’s reputation as one of Washington, D.C.’s most distinguished dining destinations.