dining Archives


Photo courtesy Morning Squeeze   All the news that’s fit to nosh.   Grand Openings: A slew of food-and-bev establishments have recently opened. Some are opening this week! To wit: Morning Squeeze: The local breakfast and lunch joint is opening its third location this Friday, September 17. The Downtown Phoenix outpost is located at the corner of First and Washington streets. The eatery will include an indoor-outdoor bar, wraparound patio and a takeaway-friendly grab-and-go area. Open from 7...


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...


The dining room at Hearth '61 at Mountain Shadows Resort. Photo by David B. Moore.

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.*


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