In every issue of PVCL, we play 21 Questions with an esteemed Valley chef. This month, we’re hanging with Chef Erika Gonzalez of Hi Noon Hospitality, the culinary force behind Scottsdale’s Mediterranean-inspired Pinyon. Known for coastal flavors, live-fire cooking, and ingredient-driven menus, Erika brings calm intensity and creative depth to everything she does.
1. Where did your culinary journey begin?
Growing up watching my family, especially my grandmothers, cook meals that brought everyone together.
2. Did you always know you wanted to cook professionally?
No. It happened organically when I got my first kitchen job, and once I started, I never looked back.
3. Who are your culinary influences?
The people I cooked alongside every day. We learned from each other constantly.
4. When did you realize food was your path?
Subconsciously as a kid, but consciously once I entered a kitchen and became obsessed with technique and growth.
5. How did you become involved with Pinyon?
Mediterranean cuisine aligned naturally with our philosophy of fresh ingredients and intentional cooking.
6. Which Mediterranean region speaks to you most?
Eastern Mediterranean. It’s honest, confident food where technique supports the ingredient.
7. What lesson from Mediterranean food culture stayed with you most?
Simplicity as a discipline. Food is about connection, seasonality, and letting ingredients speak.
8. What does community mean to you in cooking?
Cooking creates belonging. In the kitchen and at the table, it’s about connection.
9. What is it like cooking on the Josper Grill?
It’s controlled fire. Deep smokiness, intense heat, beautiful caramelization.
10. What does live-fire cooking unlock?
Bold, charred, juicy food full of character.
11. Which dishes are transformed most by the Josper?
Proteins, vegetables, and fish. It elevates simplicity.
12. First-time visit: what must guests order?
The hummusiya with house-baked pita, then something off the grill.
13. What inspired the Hummusiya menu?
Hummus is a centerpiece in the Mediterranean. It’s communal, fresh, and rooted in tradition.
14. Which dish feels most like you?
The grilled vegetables. Simple, restrained, and ingredient-led.
15. How do you balance bold spices, smoke, and coastal freshness?
Balance. Nothing dominates. Everything works together.
16. What sparks your creativity?
Letting the ingredient lead and editing until the dish feels honest.
17. What are you obsessed with right now?
Live-fire cooking, preserved citrus, cultured dairy, fresh herbs, and great olive oil.
18. How do you want guests to feel after dining at Pinyon?
Nourished, inspired, and genuinely seen.
19. What kitchen culture do you aim to create?
High standards without ego. Hard work, generosity, and memorable food.
20. What is one leadership lesson you value?
Listening is just as important as directing.
21. What’s something people don't know about you?
My mornings are very intentional. I start with meditation and a walk with my dogs.
pinyonrestaurant.com