{"id":14171,"date":"2016-04-04T12:37:04","date_gmt":"2016-04-04T19:37:04","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=14171"},"modified":"2016-04-04T12:37:04","modified_gmt":"2016-04-04T19:37:04","slug":"az-wine-dine-chat","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/az-wine-dine-chat","title":{"rendered":"AZ Wine & Dine Chat: Dushyant Singh"},"content":{"rendered":"

\"DushyantSingh_Artizen\"<\/a>
\nIn preparation of this\u00a0Thursday’s\u00a0fifth-annual AZ Wine & Dine<\/a> event, an upscale celebration of the region\u2019s top resort restaurants taking place from 5 to 8 p.m. at Scottsdale Quarter, get to know a few of the participating chefs.\u00a0Meet\u00a0Dushyant Singh of the newly opened\u00a0Artizen, Crafted American Kitchen & Bar<\/a>\u00a0at Phoenix’s The Camby Hotel<\/a>.
\nRestaurant Name: <\/strong>Artizen, Crafted American Kitchen & Bar <\/a>
\nResort Name: <\/strong>The Camby Hotel<\/a>
\nWhat are your favorite resort restaurants, in the Valley and otherwise?\u00a0<\/strong>Kai. It might be a bit biased answer, but I think being the only five-star, five-diamond restaurant and doing it all organically without a celebrity chef name is a huge accomplishment.
\nWhen people are choosing a vacation or staycation destination, how do you think the resort\u2019s restaurant factor into their plans? <\/strong>I think people do want to know what their options are going to be at the resort, especially if you have kids or you don\u2019t want to pick up your car and drive outside.
\nMany hotels are focusing packages on food adventures. Why is this so popular?\u00a0<\/strong>People like behind the scene action. They want to feel part of something exclusive and also want to hear the thought process of how chefs think and create. It\u2019s no different than people watching behind the scenes of movies.
\nMany incredible chefs got their start at a hotel restaurant. Why are hotels such a breeding ground for talent?\u00a0<\/strong>I got my start at a hotel and am so thankful. I think hotels attract talent due to the opportunity of learning so many different areas under one roof.
\nWhat are your hopes for resort restaurants in the future?\u00a0<\/strong>I really feel the future is bright for hotel\/resort restaurants. I feel instead of having multiple options resorts have moved to one restaurant which helps them to have a singular focus.<\/p>\n","protected":false},"excerpt":{"rendered":"In preparation of this Thursday’s fifth-annual AZ Wine & Dine event, an upscale celebration of the region\u2019s top resort restaurants taking place from 5 to 8 p.m. at Scottsdale Quarter, get to know a few of the participating chefs. 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