Steven Ripley

Steven Ripley

BOM Hospitality Group

Native Houstonian Steven Ripley serves as the director of operations for Barrel of Monkeys Hospitality. He has been with Monkey’s Tail (Barrel of Monkeys first concept) since its inception in 2019. He oversees all of the concept’s daily operations, management, and the creation of all food menu items like the award winning chango burger.

Chef Ripley decided to move into the culinary field after transferring to the Art Institute of Houston from The University of Houston where he had been working toward completing a degree in chemical engineering. While attending culinary school he dove head first into the Houston restaurant scene as a prep cook at Branchwater Tavern alongside Chef David Grossman. It was here that he fell in love with the science of cooking and the art of running a kitchen. His resume includes working at renowned Houston eateries such as Downhouse, D&T Drive Inn, Elegant Events by Michael, Helen Greek Food & Wine, and Jonathan’s the Rub. Prep Cook, Sous Chef, Bar Manager, Assistant General Manager, and now Director of Operations. Talk about a jack of all trades, that’s Chef Ripley.

Even with his busy schedule, he will tell you himself that the best part of his job is to test all of his new menu items at home with his wife Emily and their 2 young daughters Kathleen and Lucy.