Brandon Bozeman has served as the executive chef at the Hilton Scottsdale Resort & Villas’ Blue Fire Grille since last March. He earned a BFA in culinary management from the Art Institute of Jacksonville and began his career in local restaurants in Florida. Bozeman’s culinary style reflects his South Georgia and North Florida roots, with a focus on locally sourced ingredients and supporting small businesses. He aims for balance in his dishes, engaging all five senses. Experience for yourself at the fourth annual Dish Fest on Sunday, March 9.
What will you be serving at Dish Fest?
Honey-bourbon short ribs [and] crispy hatch chile polenta cake [with] tobacco onions, natural jus and purple cabbage kimchi.
What’s one cooking technique you’ve mastered that you feel most proud of?
Cooking techniques are the foundation of every dish, and mastering them is essential for any chef who truly knows their craft. Personally, my favorite technique is braising. I find it especially rewarding because it takes tougher, less desirable cuts of meat and transforms them into flavorful, tender dishes that are nothing short of delicious.
How do you bring your personality into the dishes you create for an event like this?
I’m a big guy who loves bold flavors, but I’m also a bit of an introvert, and I think that comes through in my cooking. I aim to create dishes that make a strong impact, yet remain balanced without overwhelming the palate. One of my favorite additions is pickled ingredients. The acidity they bring helps balance richer flavors, allowing the entire dish to come together in perfect harmony.
If you could invite any chefs to collaborate with you at a food festival, who would it be and why?
I’m not one for hero worship, but I would love the opportunity to work alongside my chef mentor and reconnect with friends I haven’t seen in a while. My former chef, Omar Collazo, is not only an incredible mentor who taught me so much, but also a dear friend. It would be a true pleasure to collaborate with him.
What’s the most rewarding part of being a chef that people don’t always see?
It’s the people that make it so rewarding. Helping someone who is passionate about pursuing a culinary career but lacks the knowledge, and guiding them to become a strong, professional cook or chef is incredibly fulfilling. I always strive to identify at least one person at each place I work whom I can mentor and help grow. After you move on, menus and recipes may change, but the impact you have on the person you’ve mentored will last a lifetime.
