In true PVCL fashion, we play a monthly game of 21 Questions with an esteemed Valley chef. This month, we’re all about the bourbon (and the bones) with Chef Mutaz Fakhouri—better known as Chef Taz—Executive Chef of Bourbon & Bones Chophouse | Bar.
1. What’s the first food memory that lit a fire in your belly?
Growing up in a Jordanian home, I’d help my mom cook for our big family with ingredients fresh from the farm. Those bold, homemade flavors—especially her stuffed zucchini—are what first lit my love for cooking.
2. When did you know this was your calling?
At 18, I worked alongside Wolfgang Puck and learned from chefs like Eric Klein. Seeing that level of craft and discipline, I knew this was it.
3. What was your first kitchen gig?
My first gig was at a small Greek spot, where I learned the value of fresh ingredients, hard work, and attention to detail. It grounded me with the humility and discipline I still carry today.
4. Who’s been the biggest influence in your culinary journey?
Chef Eric Klein was a pivotal mentor. His dedication and mentorship opened my eyes to the creative possibilities in cuisine and the importance of management and innovation in the kitchen.
5. What’s the best advice anyone’s ever given you?
Always respect the ingredients and the process. Great dishes start with fresh, quality ingredients and a passion for what you do.
6. What’s a lesson you learned the hard way?
Overcooking seafood once taught me the importance of timing and precision. Patience and attention to detail are key.
7. What’s your signature soul dish—and why?
Stuffed zucchini—because it’s a dish rooted in tradition, made with fresh ingredients, and reminds me of home and my roots.
8. What ingredient are you currently obsessed with?
Seafood, especially scallops. I love highlighting their natural sweetness—pan-seared scallops with a touch of citrus and herbs is one of my favorite dishes to prepare.
9. What’s an ingredient you used to hate but now love?
I used to dislike overly prepared ingredients, but now I sometimes appreciate it as it’s useful to ensure balanced flavors when used thoughtfully.
10. What’s something most people don’t know about you?
I’m passionate about art and travel. These interests inspire my creativity in the kitchen.
11. What’s your go-to meal?
A simple, homemade Greek salad and a glass of wine. It helps me reconnect with my roots after a busy night.
12. What does “Bourbon & Bones” mean to you?
It’s about creating a memorable experience—where bold flavors meet a warm, inviting atmosphere, and every meal is crafted with passion and precision.
13. What’s your favorite cut of steak?
Wagyu beef, cooked medium-rare. The marbling and tenderness makes it truly indulgent.
14. What's your ultimate steak + bourbon pairing?
A rich, smoky bourbon paired with a perfectly cooked Wagyu steak.
15. What’s an underrated dish people need to try?
Prime beef carpaccio or our bone marrow with steak tartar.
16. What’s the must-order trio: app, entrée, and cocktail?
- Bacon wrapped blue cheese stuffed dates, our mouthwatering 35 days wet aged prime ribeye and one of our many fine bourbons…OR
- Pineapple glazed pork belly, Chilean sea bass with mascarpone creamy orzo, and our Reserve Vesper cocktail of Nolets Reserve Gin, Beluga Vodka, Lillet Blanc, lemon peel
17. What inspires you outside the kitchen?
Travel and art.
18. Dream dinner guest at your chef’s table...
Donald Trump – sharing a meal of seafood, fresh herbs, and a glass of fine bourbon, celebrating creativity and passion.
19. What’s one dish that’s been living in your head but hasn’t made the menu (yet)?
A Mediterranean-inspired seafood paella—rich, flavorful, and full of fresh ingredients.
20. When you're not cooking, where are you eating in Scottsdale?
I enjoy exploring local spots that share my passion for authentic flavors.
21. What do you hope people feel after a meal at Bourbon & Bones?
I want guests to leave feeling inspired, satisfied, and connected.
With multiple Valley locations, Bourbon & Bones is known for its Prime Elite steaks, fresh seafood, and one of the largest bourbon and whiskey selections in the Southwest.
BourbonandBones.com
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