Chef Beau MacMillan and Chef Peter McQuaid, a celebrated culinary duo, are unveiling their highly anticipated debut menu at Scottsdale’s The Americano restaurant.
With sophisticated dishes showcasing their signature blend of bold flavors and refined techniques, the menu marks the first offering by the Food Network stars and longtime collaborators since taking the helm at the upscale Italian-inspired steakhouse, where MacMillan serves as director of culinary and McQuaid as executive chef.
We caught up with Chef McQuaid for a fun game of 21 questions. Here’s what he had to say about, food, life, the holidays and beyond.
1. What’s your claim to culinary fame? I’m a three-time Chopped Champion and Chopped Grand Champion from Chopped Spin It to Win It, and finalist on Cooking Channel’s Battle of the Decades. I also competed in Chopped Legends, hand-selected by Chef Maneet Chauhan.
2. Dare to share your age? I’m 26 and feel like I’m just getting started.
3. Born and raised in Scottsdale, how do you feel being an esteemed chef in your home stomping grounds? It’s honestly surreal. I grew up with such admiration for the culinary scene here, and now being a part of it comes full circle.
4. Describe your cooking style. Bold, seasonal, and ingredient-driven. I want the flavors to speak for themselves, but I also love to experiment with modern techniques.
5. Any fun cooking routines? Blasting music with my team and crushing our prep.
6. What drives your culinary inspiration? The seasons. I’m obsessed with what's fresh and in peak condition. I also draw from my travels.
7. What was your most memorable Food Network moment? Winning Chopped the first time was unforgettable, but the most memorable moment was probably that first big adrenaline rush cooking on TV on that center stage. My first dish on Chopped was my strongest performance of the whole competition and hearing the judges' feedback was awesome.
8. What was your first thought when becoming a Chopped grand champ? Pure disbelief. It was a wild journey, and that feeling of accomplishment was overwhelming.
9. What makes your youthful success innovative in the culinary market? The willingness to take risks. I’m always pushing boundaries.
10. Did you always have big dreams of becoming a famed chef? I’ve always had big dreams, but I didn’t set out to become “famed.” I simply wanted to be great at what I do, and the recognition has come along with that.
11. What’s your fave go-to ingredient? Fresh herbs. I love the depth and pop a few herbs can bring to a dish, especially Dill. And of course, butter! Butter makes everything better.
12. If you could cook dinner for any celeb, who would it be? Although I'd be nervous, I’d cook and converse with Anthony Bourdain. It would be amazing to hear his perspective on life, travel, and food.
13. What is your favorite food? A simple roasted chicken with Yukon gold potatoes, charred lemon and dill.
14. Describe your friendship and camaraderie with Chef Beau. Beau is family to me. We push each other to be better chefs and better people. Iron sharpens iron.
15. What should we order off the revamped Americano menu? The Wagyu Beef Carpaccio and Braised Pork Shank served with a creamy sage polenta and a pickled cherry pepper jus.
16. Why do you love living in AZ? I love our food scene. We have a close community of Chefs that I sincerely appreciate and value. I also enjoy driving to Flagstaff for snow and Sedona for the red rocks.
17. Where do you see yourself in 10-15 years? I see myself continuing to push The Americano forward and maybe expanding into new ventures and exploring more competition cooking when the opportunities arise. Down the road, I’d like to mentor the next generation of chefs while still staying hands-on in the kitchen.
18. If you could choose a theme song for your life, what would it be? “Live Like You Were Dying” Tim McGraw. The song encourages listeners to focus on what truly matters: love, family, and personal growth. It’s a powerful reminder to approach life with gratitude and a sense of purpose.
19. Any cherished holiday traditions? I love cooking for family and friends around the holidays. It’s nice to be in the kitchen in a different way—more relaxed and focused on connection. My mother wants everyone over by 6am Christmas morning and I have a Christmas decoration problem that always gets out of hand.
20. What’s on your wish list for Santa? More hours in the day would be great. But seriously, maybe new kitchen gadgets. And a new patio set would be nice, too!
21. What’s your go-to holiday cocktail? I love a hot apple cider and spiced rum. Thankfully I know someone who makes a great one.
IG @chefpetermcquaid