{"id":10452,"date":"2013-09-30T13:18:53","date_gmt":"2013-09-30T20:18:53","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=10452"},"modified":"2013-09-30T13:18:53","modified_gmt":"2013-09-30T20:18:53","slug":"get-know-chef-chris-bianco-pizzeria-bianco","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/get-know-chef-chris-bianco-pizzeria-bianco","title":{"rendered":"Get to Know Chef Chris Bianco of Pizzeria Bianco"},"content":{"rendered":"

\"chris<\/a>
\nIn the September issue of 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 Chris Bianco of Pizzeria Bianco, Pane Bianco, Bar Bianco and Trattoria Bianco
\nHas the culinary arts always been your passion?<\/i><\/b>
\nNo, I don’t think so. I never really thought of it in those terms ‘culinary arts.’ Tt has always been a part of my being, harnessing the gifts of nature and not messing up what was offered.
\nTell me about your first culinary job.<\/i><\/b>
\nIt was at a pizzeria when I was 13 working after school. The glamorous task of hauling flour for the the pizza man and folding boxes. Ha, real glamorous. I’ve been looking for a real job ever since.
\nWhat is your favorite part of your job?<\/i><\/b>
\nThe relationships. I always tell my chefs this is a relationship business. Relationships mean everything to me, those I work with, mine with my farmers, theirs with the land and, ultimately, those I get to serve.
\nWhat is your tastiest dish?<\/i><\/b>
\nHmm, \u00a0my tastiest dish? I guess you’ll have to ask others. For me, I’d be a toss up between a simple spaghetti with a little chili, garlic and a top-shelf extra virgin olive oil or a simple marinara pizza.
\nWhat inspires your dishes?<\/i><\/b>
\nIngredients. Season. Memories.
\nHow do you keep creative in the kitchen?<\/i><\/b>
\nI never start out to be creative, I start out to show the most respect to the ingredients and the intent. If there is creativity, it is inspired from an organic place.
\nPhoto by John Hall Photography<\/em>
\nGet to know another one of the Valley’s Top Chef, Conor Favre of Sheraton Wild Horse Pass<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"In the September issue of Arizona Foothills Magazine, we unveiled the top 11 chefs in the Valley 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