Featured Chef Scott Tompkins of SKYE Fine Dining & Live Entertainment in Peoria.
How did you get your start in the restaurant business?
I owe my career path to Don & Charlie’s. I then went on to doing prep work at Chez Louis. Also, a big thanks to my father-in-law, Howard Wong, and Trader Vic’s.
What is your favorite Valley restaurant, besides your own?
Elements is a great place to unwind, and I cannot wait [to try] James Porter’s new place, Petite Maison.
What is your favorite dish at your restaurant?
Seared scallops, fennel risotto and carrot-ginger oil. I love showing our guests the great scallops and seafood we can get, even here in Arizona!
What is the most memorable meal you’ve ever had?
Mandarin Hotel in Hong Kong, Mah Wah. It was a 15-course meal with an Oriental/French fusion. That was a fantastic trip and an amazing meal!
If you could have anyone visit your restaurant, who would it be?
My dad. We built SKYE from the ground up. Dad was in construction all of his life, and I would have loved for him to see what we were able to do with the restaurant.
Name three ingredients that you have at home at all times.
Hoisin sauce, rice and beef.
What is your favorite bottle of wine or cocktail?
Desert Wind Ruah. Winemaker Scott Jenkins does a great job on this wine and many of his others. Definitely worth checking out. Really, anyone who knows me, knows that I always enjoy a good boutique gin.
What do you like to do in your free time?
Free time? In this business? When I do find it, I am a hunter and a fisherman. Basically, get me into the mountains and I am one happy chef (just ask the staff at SKYE)!
