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Featured Chefs

Q&A with Celebrity Chef Scott Conant

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The azcentral Food & Wine Experience is a feast for the senses for Valley food connoisseurs. From Nov. 4-6, this culinary spectacle will feature 60 restaurants and counting, grand tastings, various dining experiences and famous chefs, including the highly anticipated celebrity chef and restaurateur

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Chef Chat: Get to Know Chef Alex Stratta of Prado

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With more than 30 years of experience in the kitchen, Chef Alex Stratta (you may know him from his most recent posts as executive chef of ALEX and Stratta at Wynn Resorts in Las Vegas) has been named the new chef de cuisine at Omni Scottsdale Resort & Spa at Montelucia's Prado restaurant. Read on to learn about the Valley's newest addition to its culinary scene.

How does it feel being back in the Valley of the Sun? I’m very happy to be back. I loved my past 18 years in Las Vegas, but I always considered Scottsdale home. It’ll be a great place to raise my 8-year-old twins, Marco and...

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Q&A with Chef Paul Bartolotta

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Chef Paul Bartolotta is a two-time James Beard Award-winning chef from Wauwatosa, Wis. He trained in both Italy and France, and later returned to the United States, where he opened a restaurant with his brother. The two of them now operate a restaurant group, The Bartolotta Restaurants, with 11 different eateries. Bartolotta will be leading the all-star chefs panel at azcentral Food & Wine Experience on Sunday, Nov. 8 outside of Scottsdale Fashion Square.

AFM: How did you get involved with azcentral Food & Wine Experience?

PB: A good friend of mine in Chicago had friends in the...

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Featured Chef: Stephen K. Eldridge of Pink Pony

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Meet Executive Chef Stephen K. Eldridge of Pink Pony in Scottsdale.

 

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Featured Chef: Matthew Taylor of Gertrude's

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AFM: We are finally catching up with you since you took over as executive chef of Gertrude’s at Phoenix’s Desert Botanical Garden in March of 2014. How are things going?

MT: So far, so great! We have created an excellent, positive, passionate team over the past few months. The support from the public has been awesome. Our fall menu started in October and has been well received. We are super excited moving forward.

AFM:  You obviously have a passion for fresh, wholesome ingredients, and you get to take advantage of what’s growing at...

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