Summer dining in the Valley is about to get a lot more exciting as Uchi Scottsdale brings back its highly anticipated chef collaboration dinner series. Known for inventive Japanese cuisine and elevated dining experiences, Uchi is once again inviting some of Arizona’s chefs into its kitchen for a series of one-night-only collaborative dinners.
Running from June through September, the series pairs Chef de Cuisine Blake Luecke with a lineup of culinary talent representing a diverse range of cuisines, techniques and cultural influences. Each dinner is designed to blend the guest chef’s signature style with Uchi’s approach.
The series begins June 9 with Chef Digby Stridiron of Latha. Born in the U.S. Virgin Islands, Stridiron is known for weaving together African, Caribbean, Brazilian and Southern influences through modern techniques and storytelling. At Latha, his modern pan-African restaurant, the chef explores ancestral foodways and bold flavors — a perspective that will take center stage during his collaboration with Uchi.
The menu for the evening showcases that fusion through dishes like oysters with tomato ponzu and black pepper onion gelée, tempura fried okra paired with asparagus and serrano ham sabayon, and Bigeye tuna crudo featuring trinity herb fish sauce and compressed watermelon.
On July 14, the series continues with Chef Nigel J Lobo of INDIBAR. A James Beard Award semifinalist, Lobo has earned acclaim for balancing innovation with cultural authenticity. His collaboration with Uchi is expected to spotlight a contemporary Indian-Japanese fusion menu.
August 11 shines a spotlight on Chef Jason Alford of Pa’La Wood Fired Cooking. Known for his mastery of robatayaki and open-fire cooking, Alford’s cuisine combines Mediterranean and Japanese influences with an emphasis on locally sourced ingredients and elemental cooking techniques. Guests can expect vegetable-forward dishes, proteins and shareable plates that highlight smoke, fire and simplicity.
The series concludes September 8 with Chef Monique Quinonez of Chula Seafood. As executive chef of the Uptown location, Quinonez brings extensive expertise in preparation and sustainable sourcing. The family-owned company has built a devoted following in Arizona by transporting fresh catch directly from San Diego, and the dinner will focus heavily on seafood handled with both precision and creativity.
Each dinner runs from 6:30 to 9:30 p.m. and costs $175 per person. The series also reflects Uchi Scottsdale’s growing influence within Arizona’s dining scene since opening in February 2024. The series offers something unique: an opportunity to watch some of the Southwest’s most creative culinary minds come together for limited-run menus. Reservations: sevenrooms.com.
