{"id":20340,"date":"2020-02-26T09:28:00","date_gmt":"2020-02-26T16:28:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=20340"},"modified":"2020-02-26T09:28:00","modified_gmt":"2020-02-26T16:28:00","slug":"chef-chat-jeff-smedstad-of-elote-cafe","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-jeff-smedstad-of-elote-cafe","title":{"rendered":"Chef Chat: Jeff Smedstad of Elote Caf\u00e9"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"541\"  height=\"800\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/02\/20120950\/elote-jeff-54x80.jpg\"  alt=\"\"  class=\"wp-image-20341 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 541px) 100vw, 541px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/elote-jeff.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/02\/20120950\/elote-jeff.jpg 541w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/02\/20120950\/elote-jeff-203x300.jpg 203w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/02\/20120950\/elote-jeff-380x562.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/02\/20120950\/elote-jeff-80x118.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/02\/20120950\/elote-jeff-54x80.jpg 54w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/02\/20120950\/elote-jeff-74x109.jpg 74w\" ><\/figure>\n\n\n<p>Get to know Jeff Smedstad, owner and executive chef of Sedona&#8217;s beloved Elote Caf\u00e9. After 13 successful years, the award-winning\u00a0<a rel=\"noreferrer noopener\" href=\"https:\/\/www.elotecafe.com\/\" target=\"_blank\">Elote Caf\u00e9<\/a>\u00a0restaurant is finding a new home in April in a freestanding, 4,800-sq.-ft. building, only 1.5 miles from the original location.  <\/p>\n\n\n<p><strong>What can guests expect with the new space? Are there certain elements that the last space didn\u2019t have that you\u2019re most looking forward to?<\/strong><\/p>\n\n\n<p>Guests can expect a more inviting space with\nmore refined guest areas, a better entrance with no ramp and no adjacent\nswimming pool. There will be an overall nicer ambiance that will match what we\ndo with where we are, a sense of place and a tie into surrounding Sedona\nbeauty.<\/p>\n\n\n<p><strong>Will the menu change with the move?<\/strong><\/p>\n\n\n<p>The menu will remain much the same for our guests but we always innovate and add or change. With a better kitchen and bar, I expect to add a few more things to keep growing what I love to do.<\/p>\n\n\n<p><strong>How has the culinary scene in Sedona evolved over the past 13 years? In what ways would you like to see it grow?<\/strong><\/p>\n\n\n<p>Sedona has mirrored the rest of Arizona lately\nas the food and restaurants have only gotten better since I moved here 13 years\nago. I would always like to see more chefs opening their own places up here.<\/p>\n\n\n<p><strong>Do you find yourself in the Valley very much? If so, where do you like to dine?<\/strong><\/p>\n\n\n<p>I am in the Valley from time to time; I enjoy\neating at Otro Cafe and enjoy the cocktails at Citizen Public House.<\/p>\n\n\n<p><strong>What has been your crowning professional achievement thus far?<\/strong><\/p>\n\n\n<p>My crowning achievement has been owning my\nrestaurant and putting forth my vision for Mexican and Southwestern cuisine.<\/p>\n\n\n<p><strong>What is the most rewarding part of your career? What about the biggest challenge?<\/strong><\/p>\n\n\n<p>The most rewarding part of my career is the fact that I can take\ncare of my crew and my guests the way that I would like to be treated with no\ncompromises. The biggest challenge is the physical toll 35 years in the kitchen\ncan take on a person.<\/p>\n","protected":false},"excerpt":{"rendered":"Get to know Jeff Smedstad, owner and executive chef of Sedona&#8217;s beloved Elote Caf\u00e9. After 13 successful years,&hellip;\n","protected":false},"author":5,"featured_media":20341,"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":[4661,4664,4971,7235,7236,9472],"class_list":{"0":"post-20340","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-elote-cafe","9":"tag-elote-sedona","10":"tag-featured","11":"tag-jeff-smedstad","12":"tag-jeff-smedstad-elote-cafe","13":"tag-new-location-elote-cafe","14":"cs-entry","15":"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: Jeff Smedstad of Elote Caf\u00e9<\/title>\n<meta name=\"description\" content=\"Get to know Jeff Smedstad, owner and executive chef of Sedona&#039;s beloved Elote Caf\u00e9. After 13 successful years, the award-winning\u00a0Elote Caf\u00e9\u00a0restaurant is\" \/>\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-jeff-smedstad-of-elote-cafe\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Chat: Jeff Smedstad of Elote Caf\u00e9\" \/>\n<meta property=\"og:description\" content=\"Get to know Jeff Smedstad, owner and executive chef of Sedona&#039;s beloved Elote Caf\u00e9. 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