Chefs List
Brian Archibald, Tuscany,
JW Marriott Desert Ridge
Paul "P.T." Barnum, 56
East & 98 South
Justin Beckett, Canal
Paul Carter, The Phoenician
Matt Carter, Zinc Bistro
MJ Coe, MJ
Bread
Tammie Coe, Tammie
Coe Cakes
Brandon Crouser, Atlas Bistro
Jackie Cueto, Ninetta's Passion Bistro
Payton Curry, Digestif Urban Enoteca
Tracy Dempsey, Confection
Ron Dimas, The Estate House
Carolyn Ellis, Arcadia Farms
Silvana Salcido Esparza, Barrio
Café
Ivan Flowers, Gallery on Oak Creek, Amara Resort & Spa
Patrick Gaudet, Arizona Kitchen, Wigwam
Resort & Golf Club
Lionel Geuskins, Trente-Cinq 35
Lisa Giungo, Lisa G Cafe Wine Bar
Michael Goralski, Four Seasons Resort Scottsdale
Sean Griffin, Bourbon Steak, Fairmont Scottsdale Princess
Tony Hamati, Bravo Bistro
Olashawn Hasadinratana, Wild Thaiger
Marc Hennessy, Meritage,
JW Marriott Desert Ridge
Vinny De John, Whole Foods Market Scottsdale
Deborah Knight, Mosaic
Greg LaPrad, Quiessence
Danielle Librera, The Sweet Pea
Wendy Little, The Latilla,
The Boulders Resort & Golden Door Spa
Ehren Litzenberger, Taggia, FireSky Resort
Aaron May, Sol
y Sombra Spanish Kitchen & Lounge
Carlos Marquez, Ninetta's Passion Bistro
Mel Mecinas, Talavera, Four Seasons Resort Scottsdale
Matthew McLinn, Méthode Bistro
Marty Murray, Whole Foods Market Paradise Valley
Sergio Ochoa, Phoenix Art Museum Café
Michael O'Dowd, Kai,
Sheraton Wild Horse Pass
Mary Paganelli, TOCA Food Systems
Anthony Patafio, Four Seasons Resort, Scottsdale
Angelo Petrilli, Javino's
Michel Pieton, The Boulders Resort & Golden Door Spa
Alicia Popple, del-Piero, Queen Creek Olive Mill
James Porter, Tapino
Kitchen
Joshua Riesner, Atlas Bistro
Daniel Roman, C4, The Clarendon Hotel
Roberto Sanchez, Windows on the Green, The Phoenician
Scott Simpson, JW Marriott Desert Ridge
Michael Stebner, The
Greene House
Jack Strong, Kai,
Sheraton Wild Horse Pass
Hiro Taniguchi, KiZake
Mark Tarbell, Tarbell's
Scott Tompkins, Skye Fine Dining
Claudio Urciuoli, Different Pointe of View
Chad Withycombe, Mucho Gusto
Jeffery Yankellow, Simply
Bread
Kurt Zuger, Wigwam
Resort & Golf Club
|
|
Brian
Archibald |
|
Paul "P.T." Barnum |
|
Justin
Beckett |
Receiving formal training from the California Culinary Academy in San Francisco. Brian moved to San Francisco to study and work in the culinary field for a few years thereafter...
|
|
Arizona’s own Chef
P.T. Barnum and Chef de Cuisine Ed Dean have created an original
menu featuring...
|
|
Beckett, a young talent with a long resume, has opened as many as 14 restaurants since graduating from culinary school...
|
 |
|
|
|
|
Paul
Carter |
|
Tammie
Coe |
|
Silvana
Salcido Esparza
|
Chef Carter’s worldwide background has provided him with a culinary
expertise that far exceeds his 17 years of cooking...
|
|
From a four-tiered, multi-colored
wedding cake complete with draped and folded fondant and air-brushed
rose petals made of white chocolate to tasty... |
|
Silvana likes to refer
to her version of taditional and typical Mexican cuisine as
Modern Mexicana... |
|
|
|
|
|
Tracy
Dempsey |
|
Ron
Dimas |
|
Lionel
Geuskins |
Tracy’s ability to turn unexpected ingredients into desserts people
love (especially two creative and exacting chefs), has won her a growing
legion of fans and glowing reviews...
|
|
A native of Phoenix, Dimas planned a career in broadcasting at Arizona State University. To earn college tuition, he took an entry-level prep cook position at The Buttes Resort's Top of the Rock Restaurant in 1986... |
|
Lionel Geuskens, the Chef and owner of Trente-Cinq,
was born and raised in Liege, Belgium. He started his culinary
career with an apprenticeship at the prestigious La Villa Lorraine
in Brussels, Belgium...
|
|
|
|
|
|
|
