Chef and restaurateur Christopher Collins has built a loyal following throughout the Valley with neighborhood favorites like The Collins Small Batch Kitchen, The Neighborly and Grassroots Kitchen & Tap. Now, he’s bringing that same hospitality-driven approach to an entirely new setting with the launch of One Sixth, an innovative culinary residency inside Bond Phoenix.
Opening in the central atrium of the luxury office destination, One Sixth by Christopher Collins represents a fresh take on workplace dining. Developed in partnership with George Oliver, the concept was created for office developers and property owners seeking culinary experiences without the operational demands of a traditional restaurant. The result is a food destination designed to serve both Bond tenants and the public.
Located at the northeast corner of 32nd Street and Camelback Road, One Sixth is open Monday through Friday for breakfast, lunch and post-work happy hour. The concept also provides full-service catering for Bond’s collection of event spaces, along with a tech-forward market and convenient “room service” delivery directly to office suites through the building’s mobile app.
The name One Sixth reflects the venue’s most distinctive feature: six separate micro-concepts operating under one roof. Together, they offer the variety today’s diners crave while also serving as a testing ground for potential future restaurant brands.
Guests can explore the Sonoran-inspired flavors of Bobo Jefe’s Vecina Cocina, where tacos filled with chipotle-braised chicken and carne asada share the spotlight with bright, refreshing ceviches. At SBK Pizzeria, crisp sourdough pies topped with ingredients like hot honey pepperoni deliver a gourmet twist.
Mediterranean favorites take center stage at Perissa Mediterranean Café, featuring shawarma, rice bowls, hummus plates and za’atar-seasoned salmon inspired by coastal cuisine. Seafood lovers can gravitate toward Saltwater Saint, a sushi and raw bar serving poke bowls, pressed sushi, specialty rolls and fresh seafood preparations. Misfit Cowboy offers hearty smoked meats and stacked sandwiches, while Sweet Provisions rounds out the experience with handcrafted ice cream, pies, cookies and nostalgic desserts.
“We are thrilled to partner with George Oliver at Bond to pioneer a new era of workplace hospitality and expanded catering,” Chef Collins said. “One Sixth was designed to offer high-quality food and drink along with the daily variety where guests can grab a Mediterranean rice bowl one day, meet coworkers over sushi the next, or host clients over handcrafted cocktails and pizza during happy hour. For me, it’s a culinary playground that gives us a real-world sandbox to test future concepts, and I couldn’t be more excited.”
The launch also expands Common Ground Culinary’s catering offerings through Bond’s event spaces.
“We’ve built Common Ground Culinary’s catering program to be an extension of the hospitality guests already know from our restaurants, but with the flexibility to create completely customized experiences,” says Katelyn Stoichkov, director of special events for Common Ground Culinary. “With the addition of Bond’s event spaces, we’re now able to offer everything from executive meetings and dinners to large-scale celebrations in environments that feel elevated, curated, and distinctly different.”
One Sixth offers a glimpse into what the future of workplace dining could look like — one where grabbing lunch at the office feels just as exciting as a night out. Learn more at onesixthaz.com.
