There’s a new chef in the kitchen at Market Street. After honing his culinary skills in Chicago at the original Weber Grill and the Four Seasons (and following Phoenix stints in the kitchens of Sam Fox’s Bloom Restaurant and Roy’s at the J.W. Marriott Desert Ridge), Michael Hunn took the helm of Market Street Kitchen last month. The Chi-town native nudges the restaurant’s rustic American cuisine (pastas, soups, salads, slow-cooked and wood-fired meats) up a notch with his focus on farm-to-table fare; according to a press release, “Chef Hunn’s favorite part of each day is talking shop with his fishmongers, produce farmers and his meat dude.”

Every chef should have a “meat dude.” And if the thick and smoky bacon in my grilled cheese sandwich was any indication, Hunn’s got a pretty keen one.