From humble beginnings as a dishwasher, to baker, and essentially every other position in a kitchen, Tarbell never lost sight of his goal often shared by many young chefs -- opening his own restaurant.
This fun, new sake and sushi-focused establishment emphasizes flavor-forward nigiri and sashimi and has an expansive menu and depth of sake and Japanese whiskies.
Maggiore’s passion as a chef and restauranter makes him a culinary wizard, consistently evolving ideas and food tropes to provide a lively atmosphere with delectable and captivating dishes.
Kraus, owner of the Crêpe Bar in Tempe, has been serving up food creatively around the Valley since 2010, back when he operated a food truck, Truckin' Good Food.
Chef Dushyant Singh has taken the reigns of the restaurant, with a focus to combine globally-influenced dishes with local Sonoran seasonal ingredients.
With Lorrie Glaeser at the helm, the neighborhood eatery will continue to grow along with the Valley and do what it does best: serve their communities with love and a shared passion for food.
Chief of Culinary Chef Edgar Teran for long-standing Phoenix joint Someburros, and its new sister restaurant Isabel's Amor, will be proudly representing Arizona in this 17th annual event taking place in New Orleans.
Aside from the humbling views, the cozy retreat also offers a top-notch restaurant and bar led by seasoned and ambitious chefs looking to push culinary and beverage boundaries while still serving up dishes their guests have come to love for years.
