{"id":10347,"date":"2013-09-09T12:34:40","date_gmt":"2013-09-09T19:34:40","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=10347"},"modified":"2013-09-09T12:34:40","modified_gmt":"2013-09-09T19:34:40","slug":"get-to-know-doug-robson-of-gallo-blanco-and-otro","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/get-to-know-doug-robson-of-gallo-blanco-and-otro","title":{"rendered":"Get to Know Doug Robson of Gallo Blanco and Otro"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=10348\" rel=\"attachment wp-att-10348\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-10348 pk-lqip pk-lazyload\"  alt=\"doug robson\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/09\/20065603\/doug-robson-80x49.jpg\"  width=\"448\"  height=\"274\"  data-pk-sizes=\"auto\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/doug-robson.png\" ><\/a><br \/>\nIn the September issue of <em>Arizona Foothills Magazine<\/em>, we unveiled the top 11 chefs in the Valley based on votes by dozens of most talented local culinary luminaries. Here, we reveal each chef\u2019s complete Q & A. Get to know Chef Doug Robson of Phoenix\u2019s Gallo Blanco and Otro.<br \/>\n<strong>Has the culinary arts always been your passion?<\/strong><br \/>\nCooking has always been a big part of our family culture so naturally one of my first jobs was working in a deli\/coffee shop.<br \/>\n<strong>Tell me about your first culinary job.<\/strong><br \/>\nWorking in La Jolla when I was 16. As I mentioned above, it was a little coffee shop that served sandwiches, salads and frozen yogurt back in 1987. I was a cashier when I got hired; soon after, that they asked me if I could learn how to make the sandwiches and the salads\u2013tuna salad, that kind of stuff. I made good money and it paid for the gas (.75\/gal) and insurance plus I had enough left to spend on other fun things.<br \/>\n<strong>What is your favorite part of your job?<\/strong><br \/>\nVery complicated question. Since my first job, I have done all facets of the restaurant from dishwasher to executive chef and know transitioning a business owner which has been a huge learning curve but very gratifying.<br \/>\n<strong>What is your tastiest dish?<\/strong><br \/>\nDepends what I am craving and time of day.<br \/>\nBreakfast or dessert: the flap jacks at Gallo or Otro. Sunday: a bloody Mary. Huevos rancheros. El Espa\u00f1ol at Otro.<br \/>\n<strong>What are your thoughts on the Valley dining scene?<\/strong><br \/>\nWell, I don\u2019t think its a scene more of a restaurant culture. We have much more choices than in 1996 when I came here. I think it\u2019s because you are seeing more and more restaurants using their best efforts to find and procure local ingredients. Most importantly, a lot more restaurants cooking from scratch. That I think has has helped really create a better restaurant scene (culture) in the Valley.<br \/>\n<strong>How to you keep creative in the kitchen?<\/strong><br \/>\nStay out of your comfort zone. Look at your cooking technique and add to them. Talk to chefs, go to farmers\u2019 markets, travel by road, meet other chefs even if you don\u2019t know them. Bouncing things and ideas all the time with other chefs. Share ingredients and sources.<br \/>\n<em>Photo by Cassandra Tomei.<\/em><br \/>\n<em>Check back next week for another Valley Top Chef!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"In the September issue of Arizona Foothills Magazine, we unveiled the top 11 chefs in the Valley based&hellip;\n","protected":false},"author":5,"featured_media":10348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2814,4267,4971,5620,5622,10059],"class_list":{"0":"post-10347","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-doug-robson","9":"tag-doug-robson","10":"tag-featured","11":"tag-gallo-blanco","12":"tag-gallo-blanco-phoenix","13":"tag-otro-phoenix","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Get to Know Doug Robson of Gallo Blanco and Otro<\/title>\n<meta name=\"description\" content=\"Get 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