Chef Kevin Gage attended the Arizona Culinary Institute and graduated with his degree in 2011. Raised in Glendale, Arizona, he was inspired by his mother and began cooking when he was 15. Shortly thereafter, he started working at Arrowhead Grill in the West Valley of metropolitan Phoenix, where the owner took Kevin under his wing. As a young upstart, Kevin learned the ropes of the restaurant business and ultimately assumed the role of Executive Chef.
Before joining Bourbon & Bones in 2017, Kevin led fine dining establishments and steakhouses throughout the metro Phoenix area, including Preston’s Steakhouse and Steak 44.
Kevin brings his straight-shooter personality style to the kitchen, one he says is similar to that of Anthony Bourdain, with a warmer edge. In the kitchen, he prides himself on establishing a level of trust and building high morale among his team. He enjoys adding creative twists to classic dishes, especially at a steakhouse where he believes room exists for the innovative alongside the tried and true. He welcomes input to ensure that each option, new and old, is prepared with perfection. Guests can expect flavorful, visually pleasing celebrated gourmet dishes with Chef Kevin Gage at the helm at Bourbon & Bones.
Sommelier & General Manager
Sommelier and General Manager Christopher Marshburn began working in the restaurant industry when he was only 12 years old. From humble beginnings as a busser, Chris is now a Level 2 certified Sommelier by the Court of Master Sommeliers and is currently furthering his education to become an Advanced Sommelier. In addition to his certification, Chris gained valuable experience at Arizona Country Club as Dining Room Manager & Sommelier, and at Dominick’s as Manager & Sommelier.
At Bourbon & Bones, Chris hand selects the entire wine selection and enjoys the challenge and adventure of selecting a wine that would please guests or perhaps even a selection that’s outside of their comfort zone. Christopher says he can gauge which wine a guest would enjoy simply by chatting with them for 30 seconds. Whether it’s a delicious ribeye or seared ahi tuna, guests are in expert hands with Christopher making the perfect pairing at our Scottsdale steakhouse.
Assistant General Manager
Virginia native Donavan Bush made his move to the West Coast in 2011, and never looked back. He began his career in the fine dining industry at Morton’s Steakhouse in Seattle, initially as a server, moving on to bartending, and soon after assuming management duties.
While in the Morton’s system, he transferred to Phoenix. Donavan later accepted a position at Mastro’s where he worked prior to joining the Bourbon & Bones team in 2018.