{"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 &amp; A. Get to know Chef Doug Robson of Phoenix&#8217;s 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&#8211;tuna 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&#8217;t think its a scene more of a restaurant culture. We have much more choices than in 1996 when I came here. I think it&#8217;s 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&#8217; markets, travel by road, meet other chefs even if you don&#8217;t 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 v27.4 - 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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