In every issue of PVCL, we play a game of 21 Questions with one of the Valley’s standout chefs. This month, we’re hanging with JING Scottsdale’s Corporate Executive Chef Thomas Griese.
JING Scottsdale recently opened following an $11 million transformation at Scottsdale and Shea, bringing its signature blend of globally inspired cuisine, subtle Asian influence, and high-energy dining to the Valley.
At the helm is Executive Chef Thomas Griese, whose training under Thomas Keller, André Rochat, and Michael Mina brings a refined edge to the experience.
1. What early memory still shapes your cooking?
Growing up around strawberries. We had a small garden, and I’d spend hours picking berries sometimes getting completely lost.
2. When did cooking become your career path?
In a home economics class. I realized I was excelling compared to others, and that felt different.
3. What drew you to The French Laundry Cookbook?
There were dishes in there that weren’t just food, they were experiences... things that evoked memory and emotion.
4. What was your first day at Bouchon like?
Intimidating in the best way. I was 21, walking in at 5am, and everything was immaculate. You’re surrounded by people operating at a completely different standard. I remember thinking, these guys are better than me; how do I close that gap?
5. What stands out from your time at The French Laundry?
Surreal. I made it, but I had to prove I belonged.
6. What stayed with you from those kitchens?
You learn that passion alone isn’t enough.
7. What sets elite kitchens apart?
The intensity, the expectation, and the attention to detail.
8. Did you feel pressure to prove yourself early on?
You’re constantly trying to validate yourself to your peers, your mentors, and even your family. Sacrifice goes into this career.
9. What standard do you never compromise on?
Taste your food.
10. Which stop shaped you the most?
Michael Mina 74 at the Fontainebleau. I was young, but I was put in a position where I had to lead. I learned how to manage people, and also how to read a P and L statement.
11. What did Las Vegas teach you?
Vegas taught me to cook for the guest, not for yourself.
12. What did Miami teach you?
How much talent exists everywhere. You can never assume you’re the best in the room.
13. How did test kitchens shape your approach?
Research and development. You’re constantly adjusting, tasting, rewriting.
14. Chef vs corporate executive chef... what’s different?
Not as different as people think. I’m still in the kitchen, still cooking, still tasting. The difference? I now support multiple teams through their chefs.
15. What do you look for in a new market?
The people. You have to understand the community; what they already love, what they’re missing, and how they dine.
16. What did you want JING Scottsdale to do differently?
We wanted it to feel more intentional at every level.
17. What does that look like in practice?
The kitchen equipment, the sourcing of ingredients, the menu... everything had a purpose. We're raising the standard and building something very complete from the beginning.
18. First thing you notice in a restaurant?
If the glasses are polished.
19. Must order at JING Scottsdale?
Alaskan king crab with ponzu butter, tuna pizza, Brussels sprouts, and Colorado lamb chops.
20. Your go to meal?
The hamachi crunch and snow crab... or a bone-in ribeye.
21. Favorite item on the menu?
That’s like asking me to pick a favorite child... I love them all.
jingrestaurant.com