{"id":19841,"date":"2019-11-06T18:44:31","date_gmt":"2019-11-07T01:44:31","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=19841"},"modified":"2019-11-06T18:44:31","modified_gmt":"2019-11-07T01:44:31","slug":"chef-chat-nate-cayer-of-cambria-downtown-phoenix","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-nate-cayer-of-cambria-downtown-phoenix","title":{"rendered":"Chef Chat: Nate Cayer of Cambria Downtown Phoenix"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"533\"  height=\"800\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-19842 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 533px) 100vw, 533px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Chef-Nate-10.2.19.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20115006\/Chef-Nate-10.2.19.jpg 533w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20115006\/Chef-Nate-10.2.19-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20115006\/Chef-Nate-10.2.19-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20115006\/Chef-Nate-10.2.19-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20115006\/Chef-Nate-10.2.19-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20115006\/Chef-Nate-10.2.19-73x109.jpg 73w\" ><\/figure>\n\n\n<p>Get to know Executive Chef Nate Cayer of Roosevelt Row&#8217;s new <a href=\"https:\/\/www.choicehotels.com\/arizona\/phoenix\/cambria-hotels\/az474\">Cambria Downtown Phoenix<\/a>. <\/p>\n\n\n<p><strong>How did you get into the dining realm?&nbsp;<\/strong><\/p>\n\n\n<p>My first job was at a little Mexican restaurant called Julio\u2019s Cantina in Vermont. I started off in the dish area and, like most people, wanted to move up. I was told to pick up a knife, and one thing lead to another until I landed jobs at higher-end venues, improving my skills and refining my palate along the way.<\/p>\n\n\n<p><strong>Tell us about&nbsp;Cambria Downtown\nPhoenix\u2019s&nbsp;restaurant and rooftop bar.<\/strong><\/p>\n\n\n<p>We will serve locally-sourced, globally-inspired cuisine. We will be a scratch kitchen, with bright, home-style dishes, while the rooftop will be cocktail-focused and offer small plates.<\/p>\n\n\n<p><strong>What does an average day look like during the development process of the menu?<\/strong><\/p>\n\n\n<p>At this point, it\u2019s a lot of conceptual banter between my sous chef and I. We\u2019re constantly reading cookbooks, like <em>The Flavor Bible<\/em>, or looking for inspiration from the likes of Sean Brock, Danny Meyer and so on. We spend about two days a week actually cooking, tweaking flavors and identifying the right local ingredients.\u00a0<\/p>\n\n\n<p><strong>What is the most rewarding part of the\ndevelopment process? What about the biggest challenge?&nbsp;<\/strong><\/p>\n\n\n<p>The best part is the breakthrough moment: when you\nfinally figure out how you want all of the flavors to come together. It\u2019s easy\nto write a recipe down; it\u2019s another thing entirely when it comes time to plate\nthe dish.<\/p>\n\n\n<p><strong>There are stellar dining and drinking outposts downtown. In what ways will Cambria\u2019s F&amp;B stand out from the pack<\/strong>?<\/p>\n\n\n<p>We\u2019ll have variety of atmosphere. In the\nground-floor restaurant, diners can expect an approachable menu with a fine\ndining touch, while guests on the rooftop bar will enjoy nice views, an active\nnightlife scene and craft cocktails.&nbsp;<\/p>\n\n\n<p><strong>What are your hopes for the restaurant long-term?<\/strong><\/p>\n\n\n<p>We want to be a neighborhood hangout. To do that, we will support and become a part of the local community.<\/p>\n","protected":false},"excerpt":{"rendered":"Get to know Executive Chef Nate Cayer of Roosevelt Row&#8217;s new Cambria Downtown Phoenix. How did you get&hellip;\n","protected":false},"author":5,"featured_media":19842,"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":[2366,4291,4292,4971,9250],"class_list":{"0":"post-19841","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-cambria-downtown-phoenix","9":"tag-downtown-phoenix-dining","10":"tag-downtown-phoenix-hotel","11":"tag-featured","12":"tag-nate-cayer","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Chat: Nate Cayer of Cambria Downtown Phoenix<\/title>\n<meta name=\"description\" content=\"Get to know Executive Chef Nate Cayer of Roosevelt Row&#039;s new Cambria Downtown Phoenix. How did you get into the dining realm?&nbsp; My first job was at a\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-nate-cayer-of-cambria-downtown-phoenix\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Chat: Nate Cayer of Cambria Downtown Phoenix\" \/>\n<meta property=\"og:description\" content=\"Get to know Executive Chef Nate Cayer of Roosevelt Row&#039;s new Cambria Downtown Phoenix. How did you get into the dining realm?&nbsp; My first job was at a\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-nate-cayer-of-cambria-downtown-phoenix\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-07T01:44:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20115006\/Chef-Nate-10.2.19.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"533\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix\"},\"author\":{\"name\":\"Melissa\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/person\\\/0c2280b0592b5d5806ddcd95ec5cfa9d\"},\"headline\":\"Chef Chat: Nate Cayer of Cambria Downtown Phoenix\",\"datePublished\":\"2019-11-07T01:44:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix\"},\"wordCount\":352,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/20115006\\\/Chef-Nate-10.2.19.jpg\",\"keywords\":[\"cambria downtown phoenix\",\"downtown phoenix dining\",\"downtown phoenix hotel\",\"featured\",\"nate cayer\"],\"articleSection\":[\"Food &amp; Restaurant News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix\",\"url\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix\",\"name\":\"Chef Chat: Nate Cayer of Cambria Downtown Phoenix\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/chef-chat-nate-cayer-of-cambria-downtown-phoenix#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/20115006\\\/Chef-Nate-10.2.19.jpg\",\"datePublished\":\"2019-11-07T01:44:31+00:00\",\"description\":\"Get to know Executive Chef Nate Cayer of Roosevelt Row's new Cambria Downtown Phoenix. 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