Chef Pierce Azlin’s menu at his eponymous restaurant at The Clarendon Hotel showcases his dedication to freshness, quality and creativity. By prioritizing locally sourced ingredients, he supports community farmers and producers. His dishes blend traditional techniques with innovative twists, offering a perfect balance of familiar comfort and unexpected flavors. Taste for yourself at PHOENIX magazine’s fourth annual Dish Fest this Sunday, March 9.
What will you be serving at Dish Fest?
We are featuring our chicken fried rice with seasonal veggies, house made yuzu kosho dressing, sambal marinade and fresh herbs.
What’s your go-to comfort food, and does it influence the dishes you create for events like this?
The first professional restaurant I worked at was a Spanish tapas restaurant called Sol Y Sombra and I absolutely fell in love with two dishes called patatas bravas and pan con tomate that are both simple but focus on fresh and great ingredients, so I always try to do the same with all my food.
If you had to pick one dish that perfectly represents you as a chef, what would it be and why?
If I had to pick one dish that represents me as a chef, I’d say it’s my short rib barbacoa with poblano grits. It’s simple but complicated all at the same time.
If you could only cook with one ingredient for the rest of your life, what would it be and why?
Hmm, that’s tough. I’d probably have to pick garlic. You can do so much with it, from cooking it to leaving it raw to enhance flavors.
What are you most looking forward to at Dish Fest?
I’m most excited to showcase what we can do and allow everyone to meet us.
