Chef Rochelle Daniel established her restaurant Atria in 2021 as a way to showcase fresh produce, meat and local craftsmanship in Flagstaff. But Phoenix native Daniel’s tastes travel further than Leroux Street – she is also the current executive chef at Fat Ox in Scottsdale and former executive chef at L’Auberge de Sedona.
Atria’s dual meanings – a reference to the upper arteries of the heart and the Latin word “atrium,” which translates to light and airy – represent its versatility of serving fresh, whole and hearty dishes that mix American, Asian and French influences. Daniel shares her plans for this year’s Dish Fest, taking place in Scottsdale on Sunday, March 9.
What are you preparing for Dish Fest?
Linz beef tartare with pinecone syrup and spruce. While we rotate our beef tartare seasonally, it’s always a crowd favorite. At Atria, we emphasize hyper-local and seasonal ingredients, and this version of the tartare is inspired by the landscape of Flagstaff.
What is the most important part of this dish?
The most important part of this dish could be the balance of flavors and textures. The pinecone syrup brings a unique sweetness and complexity, while the spruce adds earthy, aromatic notes both representing the ingredients northern Arizona has to offer.
Who is another Arizona chef/restaurant you admire or are inspired by?
Flagstaff has such a diverse and underrated dining scene, and there’s an incredible amount of culinary talent throughout Arizona that deserves more recognition. Lately, one of my go-to spots for lunch is Joejoebob’s. It’s simple but never disappoints. Their chef, Joe Rodger, is very talented and takes his skills from fine dining to elevate his sandwiches. Plus, they focus on high-quality ingredients, making everything in-house and sourcing locally, which is important to me.
What are you most excited for with this year’s festival?
As for what I’m most excited for at this year’s festival: showcasing the utilization of traditional and foraged ingredients [and] highlighting the connection to nature. Also, the opportunity to engage with the community and other chefs.
