BEST CHEFS IN AMERICA
from 'Food & Wine'
(A Restaurant Guide to America's Best Chefs)

ARIZONA

Besides talent, creativity, and ambition, these star chefs share one more distinctions: they're all former F&W 'Best New Chefs'. Arizona is the current home base of some of these 'superchefs'. Ask our Culinary Specialists to help you with your travel and dinner reservations!

Paradise Valley    Phoenix     Scottsdale

PARADISE VALLEY

Elements
Charles Wiley, F&W 1994

Wiley complements stunning Paradise Valley views with lively and unpretentious dishes like artichoke and roasted garlic casserole and sake-cured salmon. (5700 E. McDonald Rd.; 480-607-2300)

PHOENIX

Christopher's Fermier Brasserie
Christopher Grosse, F&W 1989

A veteran of Paris, London, and L.A. kitchens, Gross offers wood-oven roasting and 100 wines by the glass. (2584 E. Camelback Rd.; 602-522-2344)

SCOTTSDALE

Mosaic
Deborah Knight, F&W 2002

Knight's internationally diverse menu reflects a light, sophisticated touch and a passion for distinctive flavors. (10600 E. Jomax Rd.; 480-563-9600)

Restaurant Hapa
James McDevitt, F&W 1999

Stacey & James McDevitt, Co-Owners/Chefs

"Pan-Asian contemporary" describes McDermitt's spare, appealing food, such as crisped sweetbreads with tamarind glaze. (6204 N. Scottsdale Rd.; 480-998-8220)

Roaring Fork
Robert McGrath, F&W 1988

Chef-Owner Robert McGrath's new cookbook

Beef tenderloin "shellacked" with coffee-molasses is one of the playful dishes at McGrath's ranchlike home base.  (480 N. Scottsdale Rd.; 480-947-0795)

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