Owners Nicholas Campisano and Joshua James - The Clever Koi
Clever Koi is an Asian-inspired kitchen & craft cocktail bar with locations in Central Phoenix and historic downtown Gilbert. Once inside, patrons are warmly greeted by some of the Valley’s most knowledgeable and energetic front of house staff, that are focused and fully geared towards making your experience one of a kind, every time. The mantra of the service staff is seamless hospitality at every turn.
Where do you like to eat? Fire & Brimstone, Joe’s Farm Grill, and Wilderness Brewery.
What do you like about eating there? We enjoy eating at these spots as they are fellow local restaurateurs and love supporting them.
What do you like to eat when you get there? Fire & Brimstone serves delicious pizzas and great specials. We enjoy eating seasonal and fresh ingredients, plus always expanding our knowledge with new dishes.
How did you get interested in a culinary career? Food, beverage and hospitality have always been a part of our lives. We are passionate about creating great places for people to gather and enjoy a great meal through Born & Raised Hospitality.
How would you describe the culinary scene in Phoenix? The Valley food scene is very diverse with a strong culture and community that bring us all together. The culinary scene provides a lot of inspiration to us as restaurateurs.
What is your favorite thing to eat at your OWN restaurant? Bolognese at Fellow Osteria and the Lemon Chicken Ramen at Clever Koi. Both dishes highlight the creativity and sophistication behind each restaurant’s menu.
Chef/Owner Jeff Kraus & Operations Manager Jack Mossler - Crepe Bar
Formally known as Truckin' Good Food, we decided to permanently park our truck, July of 2012, to open Crêpe Bar, Tempe, Arizona where they strive every day to serve a breakfast and lunch experience that raises the bar in hospitality. Their interpretation of crêpes, mindfully sourcing seasonal and the highest quality ingredients, and being dedicated to creating a culture that is vibrant, friendly, and supportive of one another has made Crêpe Bar an award winning breakfast and lunch destination.
Where do you like to eat? One of my favorite places to eat is "The Hidden House" in Chandler.
What do you like about eating there? Great guest services, and a great food and bar program.
What do you like to eat when you get there? I like to get whatever the server recommends.
What do you enjoy about that particular dish? Mostly because it’s seasonal and the server is excited about it.
How did you get interested in a culinary career? My interest started when I was kid. My family cooked a lot so I was always on the kitchen or around the campfire in the summer.
How would describe the culinary scene in Phoenix? I think we are still in an infancy stage. There’s so much more coming. A lot of talent and a lot of community support. I’m excited to see what’s to come.
What is your favorite dish at your OWN restaurant? My favorite thing right now, it changes often, are the mini tacos. We use adobo crêpes that we toast a la plancha and fill them with house made chorizo, and potato & cheesy scrambled eggs. Topped with smoked cotija, cilantro, the house hot sauce.
Chef Aaron Rickel & Beverage director Bobby Kramer - The Brickyard Downtown
We purposefully have created plates sized to have you order a few & share around the table. Our food is unique yet approachable with flavors from around the globe. We believe that your dining experience should be an experience. You should be able to talk about your taste preferences and let tangential conversation move you through the evening.
Where do you like to eat?
My wife and I like to eat at Shimogamo.
What do you like about eating there? The product they offer is fresh and consistent and the chefs are open and happy to discuss any questions one may have. They also have to knowledge to answer questions about their menus and products and their specials board.
What do you like to eat when you get there? The happy hour menu is my wife and I’s favorite. The chefs are willing to create an off-menu item and talk to you about that item.
What do you enjoy about that particular dish? Their dishes contain many contrast in flavors and textures.
How did you get interested in a culinary career? I got into the culinary scene because I needed a job to support my skiing hobby. I started as a dishwasher and moved up from there. The people I’ve met have become family that I didn’t expect.
How would describe the culinary scene in Phoenix? I The diversity of the cuisine in Phoenix has gotten better with a lot of talent flourishing in the city. It could rival other large metropolitan cities for quality of food.
What is your favorite dish at your OWN restaurant? As you may already know, I’m a huge fan of seafood and we have an amazing scallop dish. I love the sweetness and texture, adding a succotash aspect puts it over the edge.
Chef Tamara Stanger and owner/mixologist Sean Traynor – Cotton & Copper
Cotton & Copper is a modern take on the traditional public house. Featuring a true community atmosphere with both bar and table seating, locally focused cuisine, hand-crafted cocktails, and independent local breweries on tap.
Where do you like to eat?
I like to eat at scratch restaurants like Trotto, Glai Baan, FnB.
What do you like about eating there? The style and distinction. When you eat this food, you know who crafted it. There’s so much attention to details and honoring the ingredients. The menu progresses with the micro seasons, and the food is uncomplicated and emotion-provoking.
What do you like to eat when you get there?
As many dishes from the menu as possible. Most plates are shareable and compliment each other. My favorite is probably the Thai Papaya Salad from Glai Baan.
What do you enjoy about that particular dish?
I just enjoy the freshness, the crunch, the spices, the way it transports me to another place. It’s a very contextual dish.
How did you get interested in a culinary career?
My mom owned a restaurant and I started working there at 14 years old. It wasn’t exactly an interest of mine at the time. As I grew older, I learned to incorporate art into my craft and everything changed for me. Although I wish I could have discovered this earlier, the years I put into the kitchen have certainly honed my craft.
How would you describe the culinary scene in Phoenix?
We have something unique growing here. Arizona food culture isn’t exactly defined, but we have these ingredients that set us apart, and so many talented chefs carving the path. I feel like Arizona will definitely be on the map as a food destination, especially with agriculture behind us and indigenous ingredients that require very little water to produce. I’m excited for the future and I’m honored to be a part of it.
What is your favorite thing to eat at your OWN restaurant?
Soup! In my restaurant soup is not produced as a second thought or a way to rid of old ingredients. Soup is special, a family meal of sorts. Ours changes constantly and has all the feels of old world cuisine.