This chef and restaurateur has done everything and pretty much seen everything in his time in the industry, ranging from fine dining to cooking on the downlow. Anya chats with DownLow Chicken founder and chef Doug Stephen about fried chicken, confit bacon, creating safe spaces for kids—and snacks, the sepia-toned restaurants of our youth, going from cork dork to slushie nerd, playing Tetris with walk-in fridges, and more.