Born and raised in Topeka, Kansas, Jason Stanhope grew up in a family where the ritual of cooking together was an important part of everyday life. He stayed close to home after high school, attending Washburn University and playing for the school’s Division II football team. Stanhope quickly realized his passion lay with food rather than on the field and moved to San Francisco to attend Le Cordon Bleu. After graduation, he spent a few years working in Peru with the Orient-Express Hotel Group under chef Michael Raas, who first taught Stanhope the importance and beauty of high-quality ingredients. Stanhope returned to Kansas in 2005 and joined James Beard Award-winning Chefs Michael Smith and Debbie Gold at 40 Sardines as Chef de Cuisine.

斯坦霍普偶然来到查尔斯顿。他在度假期间爱上了这座城市丰富的美食历史，不久后开始寻找工作机会。2008 年，斯坦霍普搬到东部，加入 FIG 餐厅的厨师迈克·拉塔 (Mike Lata) 和他的团队。FIG 餐厅帮助查尔斯顿引入了从农场到餐桌的烹饪方式，并在 2003 年开业后获得了全国赞誉。从一开始，斯坦霍普和拉塔就发现他们对烹饪和食材有着相似的方法。在 FIG 工作期间，斯坦霍普在个人和职业上都得到了成长，并了解到授权、时机和沟通的重要性。斯坦霍普以 Chef-Tournant 的身份加入 FIG，一路晋升，并于 2012 年被任命为行政总厨。后来，他于 2015 年获得了詹姆斯·比尔德基金会最佳厨师奖：东南区。

Stanhope left FIG in 2023 and soon after announced his partnership with Method Co., the Philadelphia-based developer and operator behind Charleston boutique hotel The Pinch and oyster bar The Quinte. In 2025, he joined Sullivan’s Fish Camp as chef/partner.

不在餐厅工作时，斯坦霍普会照料自家的花园和鸡舍，支持查尔斯顿社区的几家非营利组织，并与妻子和年幼的儿子共度时光。