Q: Your culinary journey has taken you through some of Tucson’s most iconic kitchens. According to The Cork Tucson’s website, you have worked at restaurants like Ermano’s, Lindy’s on 4th, and Mountain Oyster Club. How have these experiences shaped your approach at The Cork Tucson?
A: Working with Lindy was a pleasure because he was such a wonderful and creative person. The Erman brothers and I worked together to develop a fermentation program. That process helped me peel back the onion to see what I knew and what I needed to learn. Fun local fact: The first meeting of the Gastronomic Union of Tucson (GUT) was held in the back room of Ermano’s. At the Mountain Oyster Club, chefs Obadaih Hindman and Mike Estelle encouraged me to develop a better understanding of precision and elegance. My takeaway after working with Obie for years was well said by Confucius: “To know what we know and what we do not know, that is true knowledge.” My approach at The Cork Tucson was inspired by those experiences. My philosophy is don’t waste any food, make sure everything tastes good, have a good time, and it’s up to us how we treat each other.
Q: You’re known for combining flair and finesse in your dishes. Where does that artistic touch come from, and how do you translate it to the plate?
A: Throughout my life I’ve had a creative urge. When I was 15 my sister died, and I started writing poetry and music to express my feelings. In high school, I had an American history teacher named Miss Rincon. Since I was always writing music in class (while ignoring the subject), she had me write music about the subject and perform for the class. Years later I was nominated—along with the hip-hop group I was in—for the Tucson equivalent of a Grammy (known locally as the Tammies). In the meantime, I was working in restaurants and started to translate my creativity into the food I cooked. It was a practical creative outlet, as it supported my daughter and me, and I discovered how much I love feeding people. As I worked my way up the ranks, I got more opportunities to create food I was passionate about. Whatever the event or occasion, people can see my passion on their plates.
Q: What’s your process for crafting daily specials? Do you start with an ingredient, a flavor memory, or a feeling?
A: Some ideas come when Noah Tellez, chef of our sibling venue Uncork’d, and I are enjoying a beer and talking on the patio after the restaurants are closed. Most of the time, it’s a desire to prevent wasting the seasonal ingredients we have on hand, so the ideas frequently start with an ingredient. Other times I’m writing menus months in advance and daydreaming of seasons to come, the ingredients that will be available, and the original ways I can use them. Sometimes it’s when restaurant manager Jeff Hughes and I are in the office brainstorming ideas for upcoming events. One of the ideas will strike both of us at the same time, and we know we’ve figured it out.
Q: The Cork Tucson is known for its elevated yet approachable vibe. How does your menu reflect that balance?
A: The Cork Tucson menu is one of legacy. There are items on that menu that have been there for decades. I did my first menu update in January of this year, and my goal wasn’t to change any of the existing legacy menu items because they’re on the menu for a reason—they’re delicious! I strive to enhance and complement these dishes with fun new sides that change seasonally. I added a few daily specials for The Cork Tucson team to push ourselves creatively. We have a rib eye of the day, a salmon of the day, a rice of the day, and a seasonal vegetable that we create as a team. On any given day you can join us at The Cork Tucson for a traditional meal, a Michelin classic like Lobster Thermidor, or a dish we created that day.
Q: Tucson’s culinary scene has evolved over the years. What excites you most about being a chef here right now?
A: The collaborations between chefs and the ego-free, open-door policy we have with each other has helped all of us elevate our food. I love the experience of shared goals—delicious and imaginative food. I also love taking part in the dinners we collectively put together, and, of course, the friendly faces, bad jokes, and focus on detail. The GUT dinners, chefs, and restaurants they operate are definitely my favorite part of being a chef in Tucson.
Q: Do you have a dish on The Cork Tucson menu that feels especially personal to you? What’s the story behind it?
A: I have been experimenting with new wild game entrées since landing the job at The Cork Tucson in April 2024. The first time we did bison osso buco was on the Valentine’s Day menu this year as one of the main dish options, and it was a hit! The second rendition of this dish was one of our “Summer Getaways,” and I’m very excited to announce we’re adding it to the fall/winter menu this year. It’s a coffee-rubbed, mesquite-smoked bison osso buco, served over goat cheese mashed potatoes with charred baby carrots, pickled onions, and espresso demi-glace. This dish is a direct result of Jeff Hughes and me throwing out wild ideas to craft meals that we enjoy. I truly believe this dish represents The Cork Tucson and its legacy quite well.
A fixture on Tucson’s famed “Restaurant Row” for decades, The Cork Tucson blends timeless hospitality with a fresh, modern energy. Known for its elevated yet welcoming atmosphere, it remains a destination for both special occasions and relaxed evenings with friends. While legacy dishes anchor the menu—favorites that have delighted guests for years—Executive Chef Matt Kraiss brings a vibrant edge to the table. His approach marries precision with creativity, drawing on seasonal ingredients, bold flavors, and a deep respect for the restaurant’s history. Owners Glenn and Sally Murphy uphold The Cork Tucson’s tradition as one of the last strongholds of “Restaurant Row,” while giving Matt the freedom to craft plates that surprise and inspire. The result is a rare balance—classic and contemporary, refined yet approachable—that keeps The Cork Tucson not just relevant, but essential in Tucson’s ever-evolving culinary scene.
"My philosophy is don’t waste any food, make sure everything tastes good, have a good time, and it’s up to us how we treat each other."