{"id":20356,"date":"2020-03-16T12:42:52","date_gmt":"2020-03-16T19:42:52","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=20356"},"modified":"2020-03-16T12:42:52","modified_gmt":"2020-03-16T19:42:52","slug":"chef-chat-vincent-contreras-of-guacstar-kitchen-and-cantina","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-vincent-contreras-of-guacstar-kitchen-and-cantina","title":{"rendered":"Chef Chat: Vincent Contreras of GuacStar Kitchen and Cantina"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"921\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-65x80.jpg\"  alt=\"\"  class=\"wp-image-20357 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Chef_Vincent_3-750x921.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-750x921.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-244x300.jpg 244w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-834x1024.jpg 834w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-768x943.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-380x466.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-800x982.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-80x98.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3-65x80.jpg 65w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/03\/20121009\/Chef_Vincent_3.jpg 1059w\" ><\/figure>\n\n\n<p>Get to know Chef Vincent Contreras of <a href=\"http:\/\/guacstar.com\/\">GuacStar Kitchen and Cantina<\/a>, which is a one-of-a-kind, plant-based Mexican restaurant and bar concept set to open soon in Tempe.<\/p>\n\n\n<p><strong>How did you get your start in\nthe culinary world?<\/strong><\/p>\n\n\n<p>My first real kitchen job was at the original Christopher\u2019s at the Biltmore. I learned all the basics from making stocks and sauces to making classic dishes like Dauphinoise potatoes\u2026\u2026and I still use many of the same recipes to this day!<\/p>\n\n\n<p><strong>In your 20-year career, how has\nthe culinary industry evolved?<\/strong><\/p>\n\n\n<p>Being in the culinary industry\nfor more than 20 years, I have seen food trends come and go. I believe the\nshift toward eating plant-based is not a fleeting trend, but one that will\ncontinue to grow and remain a permanent change in the way many eat. It\u2019s\nclearly becoming more mainstream every day. We are giving people what they\nwant!<\/p>\n\n\n<p><strong>What is the most rewarding part\nof your career? What about the biggest challenge?<\/strong><\/p>\n\n\n<p>The most rewarding part of my career is observing guests after the food hits the table! If the table becomes silent and everyone is just eating, I know we have done well! As for the challenges, it\u2019s adapting to change and progressing on a daily basis&#8230;and I love the challenge!<\/p>\n\n\n<p><strong>What can diners expect from\nGuacStar when it opens in Tempe?<\/strong><\/p>\n\n\n<p>Our guests can expect a\nhigh-energy, cantina-style setting and a dining destination where the overall\nexperience counts just as much as the food! Guests will not have to sacrifice\ntheir taste buds or their wallets to enjoy our Mexican, plant-based cuisine and\nour innovative restaurant\/bar concept.<\/p>\n\n\n<p><strong>Is there a can\u2019t-miss dish that\nyou can recommend?<\/strong><\/p>\n\n\n<p>You won\u2019t want to miss the Mexican potato skins or the ceviche, but we will have a variety of other shareable dishes, such as nachos, quesadillas, taquitos, elote, queso fundido, and various signature guacamoles. We will also have soups and salads, in addition to our specialty tacos, burritos, and enchiladas. Our unique desserts will all be made in-house. We expect our guests will return again and again, so hopefully they will get a chance to experience everything! As far as my favorite\u2026 I\u2019m a simpleton\u2026 I love rice and beans!<\/p>\n\n\n<p><strong>For those who aren\u2019t vegan or\nvegetarian, why should they give GuacStar a chance?<\/strong><\/p>\n\n\n<p>We have created the flavor\nprofiles and textures of our plant-based meats, cheeses, and desserts to be\nvery close to what non-vegans are used to eating. GuacStar is a restaurant\/bar\nfor everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"Get to know Chef Vincent Contreras of GuacStar Kitchen and Cantina, which is a one-of-a-kind, plant-based Mexican restaurant&hellip;\n","protected":false},"author":5,"featured_media":20357,"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":[4971,6158,6159,15493],"class_list":{"0":"post-20356","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-featured","9":"tag-guacstar","10":"tag-guacstar-kitchen-and-cantina","11":"tag-vincent-contreras","12":"cs-entry","13":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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