In true Paradise Valley City Lifestyle fashion, we play 21 Questions each month with an esteemed Valley chef. This round features Blake Luecke, Chef de Cuisine at Uchi Scottsdale.
Originally from Michigan, Blake’s love for food runs deep—rooted in family traditions and flavored by an impressive resume that includes creameries, boutique hotels, and vineyards. Now at the helm of Uchi Scottsdale, he’s bringing his signature mix of precision, creativity, and heart to the Valley’s dining scene.
1. What shaped your approach at Uchi?
Working in everything from ice cream shops to vineyards gave me a broad skill set. That range prepared me for Uchi’s growth—and brought a different perspective to the team.
2. Early lesson that still guides you?
Take the emotion out of feedback. It helps you grow without taking things personally.
3. Can’t-miss dish on the Uchi menu?
Kinoko usuzukuri. Mushrooms that eat like noodles, a bright sauce, and fried shallots. It just hits.
4. Unexpected ingredient you love?
Liquid shio koji. Packed with umami—like a vegetarian fish sauce.
5. Uchi in three words?
Energetic. Culture. Home.
6. Wildest savory ice cream flavor you’ve made?
Pear and blue cheese. Sweet, funky, and surprisingly addictive.
7. Top 3 flavors if you opened an Uchi ice cream window?
Miso chocolate with toasted marshmallow fluff and oat crunch.
Strawberry cheesecake with umeboshi plum jam and pistachio.
Thai tea ice cream with salted whipped cream.
8. As a kid, what did you want to be?
An NHL player.
9. Family recipes still influence your cooking?
Definitely. It’s not just the ingredients—it’s the care and love that went into them.
10. Flavor that brings you back to childhood?
Cinnamon. Reminds me of my grandma’s coffee cake—or a bowl of Life cereal.
11. What would your family say about you as a chef?
That I care deeply. Sometimes too much. I’m all in for my team.
12. How does aquascaping connect to cooking?
Both are about flow and composition. It’s artistic—and you’re always refining.
13. Hidden hobbies?
Used to swim and ice skate, but with new twins at home… free time’s a luxury.
14. Comfort food?
Pho—or any soup with sourdough, sea salt, and butter.
15. Dream dinner party?
My wife and parents. Watermelon margaritas, wood-fired tri-tip, roasted veggies, and homemade ice cream by the fire.
16. Teleport for one meal—where and what?
Spain. Tapas all day, every day.
17. Advice to young chefs?
Fail constantly. Ask questions. Keep learning.
18. Kitchen MVP?
Scissors—for clean precision. And fresh lemon juice—brightens everything.
19. Your cooking theme song?
“Kings of Summer” by Ayokay and Quinn XCII. It’s fun, light, full of feeling—like food should be.
20. How do Arizona ingredients inspire you?
Still learning—but my philosophy is the same: focus on what’s local, fresh, and in season.
21. If not a chef?
A handyman. Or a photographer—I studied it for a bit.
uchi.uchirestaurants.com/location/sushi-scottsdale
"Personally, I love the kinoko usuzukuri. The mushrooms eat like noodles, the sauce is bright and refreshing, and the fried shallots bring that perfect umami."