If you’ve been waiting for Tempe’s Ghost Ranch to reopen since closing in July due to COVID, mark your calendars for early January 2021. The modern Southwestern restaurant will debut a whole new crew, including executive chef David Mora, who has done stints at The Boulders, Coppa Café in Flagstaff and Mariposa in Sedona, where he worked with chef-owner Lisa Dahl. While Mora and the staff will be adding some new dishes and cocktails, the menu will retain many old favorites, from tacos and enchiladas to mesquite-grilled entrees, including trout, cowboy steak and pollo asado made with local Two Wash...
Gone are the days of bland continental buffets and dry chicken breasts at your hotel's diner. More and more, talented Valley chefs are decamping from standalone restaurants to helm the kitchens of Phoenix's impressive hotels and resorts. But that's old news to Charles Wiley, who's been churning out impossibly fresh, creative and expertly made food at Valley resort restaurants for years.
With more than 40 years of experience under his belt, Wiley’s list of accolades is impressive: Food & Wine magazine named him one of “The Ten Best New Chefs in America,” and the James Beard Foundation recognized him as “One of the Best Hotel Chefs of America.” He worked for a decade at The Boulders before opening Sanctuary Camelback Mountain Resort in 2001. He went down the road to run the Hotel Valley Ho’s dining program in 2005 and opened the revamped Mountain Shadow Resort’s signature restaurant Hearth ’61 as executive chef and director of food and beverage earlier this year.
PHOENIX recently caught up with Wiley to chat about opening a new restaurant, how the Valley’s culinary landscape has changed since he first arrived, and the current trend of why so many top local chefs are working at hotels.*
After Labor Day it’s official: Summer 2017 is over. As Game of Thrones fans would say, winter is coming. (Also in Phoenix, just as in GOT, winter may be coming but it will feel like summer continues to last for approximately six years.)
But before you break out the pumpkin spice, check out these events and discounts happening over Labor Day weekend while Phoenix continues broiling in 105+ degree heat:
Downtown Phoenix has just added another culinary luminary to its roster: James Beard award-winning Chef Alex Stratta has recently taken over as culinary director at MATCH: Restaurant & Cocktails inside the chic and arty FOUND:RE Hotel.
Stratta’s storied career includes stints at Mary Elaine’s at The Phoenician, ALEX and Stratta restaurants inside the Wynn Hotel and Casino in Las Vegas, as well as Prado at the Omni Montelucia Resort in Scottsdale. His accomplishments include a coveted two-star rating by the Michelin Guide (three times over, in fact, for his namesake restaurant ALEX in Las Vegas) and Stratta was once named Food and Wine Magazine’s Best New Chef.
First on his to-do list at MATCH is to completely revamp the menu, which skewed to a "global street food" theme (and didn't wow our dining critic). Ahead of Stratta's menu debut in September, PHOENIX caught up with the guy who most recently raised eyebrows by hanging his hat at the respectable but decidedly un-showy and non-James Beard-y The Herb Box.
"We ate at 35 places in three days," Valley super chef Bernie Kantak (The Gladly, Citizen Public House) says of his recent Seattle excursion with Little Miss BBQ pit-master Scott Holmes. He says it with a faint, rueful chuckle. Translation: Yes, we made pigs of ourselves... but we learned so much.
Fast friends after cooking together at the James Beard House in New York City last year, the duo promised to do a culinary R&D trip in 2017. Ultimately, the settled on Seattle. And planned it on the fly.
"Any time that I'm traveling, I always try to glean as much perspective as I can from other chefs and what they're doing," says Christopher Brugman, chef de cuisine at Hearth '61 at the new Mountain Shadows resort in Paradise Valley.
Visiting his sister in Atlanta last fall, the chef mixed business with pleasure. "[Atlanta has] a really eclectic food scene. There are three [restaurants] that really set it off for me as far as excitement, and thoughtfulness, and playfulness, and uniqueness of represntation of how they dine and how their hospitality is different."