In true PVCL fashion, every month we play a game of 21 Questions with an esteemed Valley chef. This time, we sat down with Chef Richard Rodriguez, Executive Chef of Mastro’s City Hall Steakhouse.
Here, he opens up about family traditions, hidden gems on the menu, and what guests can expect when they dine at his table.
1. You’re originally from New York. What influences from there still show up in your cooking today?
The big city hustle gave me my sense of urgency.
2. What drew you into the kitchen?
My grandfather and uncle were chefs. Cooking has always been a family tradition.
3. What’s one dish on the Mastro’s menu that feels the most personal to you?
Love our 22 oz. Ribeye.
4. Scottsdale has such a distinctive dining scene. How do you approach putting your stamp on a classic steakhouse?
Offering exclusives like Kobe, Wagyu, and dry-aged steaks.
5. What’s a hidden gem on the menu that's often overlooked?
Our Pork Chop is the unsung hero of the menu.
6. If you had to describe your food philosophy in three words, which ones would you choose?
Classic, Elegant, Decadent.
7. What’s the most surprising or memorable request you’ve had from a guest?
Guests often ask for a picture with the Chef, which is always a fun moment.
8. Steakhouse lightning round: ribeye, filet, or tomahawk?
You can't go wrong with a tomahawk!
9. Mastro’s is famous for its sides. Which one is your personal favorite and why?
Our Scalloped Potatoes complement any steak perfectly.
10. After a long shift, what’s your ultimate comfort meal?
A bowl of ramen does the trick.
11. Who’s one chef you’d jump at the chance to share a kitchen with, living or not?
Emeril Lagasse, his passion has always inspired me.
12. How do you balance the legacy of a name like Mastro’s with your own creativity as a chef?
We get creative with special requests as well as private events.
13. Every kitchen has its soundtrack. What’s usually playing when you’re in the zone?
Early 2000s rock gets me pumped.
14. If you weren’t a chef, where would we find you?
Most likely in the military.
15. Is there one ingredient you find yourself reaching for more than any other?
Soy sauce is always close at hand.
16. And on the flip side, what ingredient or trend would you happily leave behind?
Ranch dressing doesn't need to be on everything.
17. Looking back, what’s been the most pinch-me moment of your career so far?
Becoming Executive Chef at Mastro's City Hall.
18. When you’re off the clock, where in the Valley do you like to grab a bite?
My kids and I love trying new burger joints.
19. What’s one lesson from the kitchen that’s shaped how you live outside of it?
The importance of being organized.
20. For people trying to bring a little steakhouse magic home, what’s your insider tip?
Don't be afraid to undercook your steak a little. You can always bring it up a bit, but once it’s overcooked, there's no going back.
21. Would we catch you hiking Camelback, hitting the golf course, or chilling poolside?
Definitely chilling poolside.
mastrosrestaurants.com/location/mastros-steakhouse-city-hall-scottsdale
"Insider tip? Don't be afraid to undercook your steak a little. You can always bring it up a bit, but once it’s overcooked, there's no going back."