Long before overseeing some of the Valley’s most sought-after dining destinations, Adam Strecker was casting lines in the waters of New Orleans. Weekends spent fishing and crabbing near Lake Pontchartrain didn’t just create memories, they quietly built the foundation for a career rooted in quality, patience, and respect for the source.
Today, that same mindset defines Hi Noon Hospitality, the group behind Buck & Rider in Scottsdale and Gilbert. While each concept has its own personality, the throughline remains consistent: thoughtful sourcing, strong culture, and experiences that feel both elevated and approachable, yet relaxed and welcoming, designed to bring people together.
At Buck & Rider, that philosophy is most visible in its seafood program. Fish is sourced globally, timed with natural migration patterns, and flown directly into Phoenix daily. The result is something rare for the desert: seafood that rivals coastal destinations, served just hours after arrival and always at peak quality.
We caught up with Strecker to talk fishing, family, and how those early days on the water continue to shape his approach today, both in life and in business leadership.
Q&A:
Growing up in New Orleans, how did those early fishing experiences shape you?
I fell in love with the water, and the time on it was relaxing.
You’ve fished all over the world. What experience stands out most?
Fishing by myself back in the Louisiana marsh. The silence, just the birds and the wind, that’s something special.
Did you ever imagine that passion for fishing would influence your career in hospitality?
Not at all, but I always loved the buzz, the energy of walking into my father’s restaurant.
Buck & Rider flies in seafood daily. What makes your approach different when it comes to sourcing and quality?
We source seafood from around the world, and it evolves throughout the year much like seasonal produce. As fish migrate, we only buy when they’re in season and at their highest quality. We work closely with fishermen and vendors, and shipments are flown directly into Sky Harbor. We receive deliveries from seven airlines each week to ensure freshness.
That commitment to timing and sourcing doesn’t just elevate the menu, it transforms the dining experience. At Buck & Rider, guests aren’t simply ordering seafood, they’re tasting something that, in many cases, was swimming in another part of the world just hours before, handled with care every step of the way from ocean to plate.
For Strecker, that connection to the water runs deeper than the menu itself. It’s a way of thinking that shows up in everything he does, from leadership to long-term vision.
What has fishing taught you that you bring into business or leadership?
Patience, hands down.
And while the menu evolves constantly, driven by seasons and availability, there are always a few standout favorites.
What are you enjoying most on the menu right now?
It changes all the time, but lately I keep going back to the tuna crispy rice and the pan-fried yellowtail snapper. More than anything, we want guests to truly relax, have a great time, and leave feeling like they had a memorable experience. It reminds me of the seafood restaurants I grew up with in New Orleans, where fresh seafood is just a way of life.
That sense of ease carries into the atmosphere, where the vibe is equal parts polished, lively, and intentionally unpretentious.
If Buck & Rider had a fishing soundtrack, what would be on it?
Probably Kenny Chesney and Jimmy Buffett.
And like any good day on the water, there are moments that stay with you long after they happen.
Is there a fishing memory that still stands out to you?
I got caught in a storm with my daughters in New Orleans. They stayed calmer than I did. It turned into a really special moment as a dad!
For those chasing their own version of success, whether on the water or in business, Strecker keeps it simple.
What advice would you give to someone pursuing what they love?
Believe in yourself. Be brave and just go for it.