Scottsdale, Arizona, has evolved from its historical roots in copper, cattle, and cotton into a culinary hotspot known for innovative dining. It didn’t get there by chance but thanks to a new generation of chefs has emerged, skillfully blending local ingredients—like the hundreds of native food plants, including edible cacti and mesquite flour—with global flavors to redefine Southwest cuisine.
Among this rising wave of talent is Chef Gage Smit of Toro Scottsdale, who relocated from the lush landscapes of Maui to the Arizona desert, bringing his love for fresh seafood and bold island flavors to Scottsdale’s dining scene. Chef Darryl Montana of The Frybread Lounge is committed to elevating Native American cuisine, using ancestral techniques to highlight Indigenous flavors. At Grand Hyatt Scottsdale, Chef Richard Blais, trained by culinary legends like Daniel Boulud, brings his passion for experimentation to locally inspired ingredients like chilies and dates. Meanwhile, Chef Matt Carter, a Scottsdale native, enriches the community with three restaurants, each inspired by a different global cuisine.
Get to learn a bit more about each chef in our Q & A below.
Chef Gage Smit, Toro Scottsdale
How did you begin your culinary journey, and what brought you to Scottsdale?
Originally from Maui, Hawaii, I grew up on a farm and was always helping my mother in the kitchen. I loved food and cooking from an early age. I landed my first kitchen job at 14 and worked my way up. After years of working in top restaurants in Hawaii, I was looking for a change of scenery. Arizona has a fantastic food scene with chefs and mixologists constantly pushing the envelope—it’s inspiring.
What unique qualities do you think Scottsdale’s food scene offers compared to other cities?
The clientele here are willing to invest in high-quality dishes, allowing chefs to bring in top-tier ingredients. Plus, with the city’s proximity to the border, we have some of the best Mexican influences in our cuisine.
What inspired the style or approach you bring to your cooking here?
Growing up in Hawaii, we relied heavily on local produce and fresh seafood. That experience shaped my approach—prioritizing fresh, local ingredients and high-quality seafood. The Asian influence in Hawaii developed my love for chilies, citrus, and bold flavors, which carry over to my menu at Toro.
Are there any local ingredients or regional specialties you’ve incorporated into your menus?
At Toro Scottsdale, we prioritize local sourcing, working with Noble Bread, Sonoran Pasta Co., Crow’s Dairy, and more. We even have a Toro spin on a Sonoran hot dog on the lunch menu.
Who or what influences you the most in the culinary world?
Other chefs, like Anthony Bourdain, Sean Brock, and Rene Redzepi. Their innovation pushes me to think about food differently.
How do you see Scottsdale’s dining scene evolving?
The food scene is becoming more educated and open to experimentation. At Toro, we’re always thinking of new ways to present a dish—maybe we prepare it tableside or take a traditionally rustic dish and plate it elegantly.
Do you have any signature dishes that resonate particularly with the Scottsdale community?
The Scottsdale community has embraced our sushi offerings. We use non-traditional ingredients in our rolls, incorporating Latin influences to keep things exciting.
Chef Darryl Montana, The Frybread Lounge
How did you begin your culinary journey, and what brought you to Scottsdale?
I started my career in social work in Los Angeles but felt drawn back to Arizona in 2024. That’s when I felt a gravitational pull toward the kitchen. My mentor, Chef Sean Sherman of Owamni, played a crucial role in shaping my vision for The Frybread Lounge.
What unique qualities do you think Scottsdale’s food scene offers compared to other cities?
Scottsdale has a diverse culinary landscape, but there was a lack of Native and Indigenous representation. That’s where The Frybread Lounge comes in—we introduce and showcase tribal traditional foods, adding to the city’s evolving food scene.
What inspired the style or approach you bring to your cooking here?
I focus on traditional Native American foods but with an elevated approach. Our menu reflects the ancestral cooking of various tribes, incorporating the ingredients our people relied on for survival while adding a modern touch.
Are there any local ingredients or regional specialties you’ve incorporated into your menus?
We source wild rice from the Bad River Reservation in Minnesota, bison meat from South Dakota, and blue corn and ash from the Navajo Nation. Our menu is truly intertribal, supporting Indigenous communities across the country.
Do you have any signature dishes that resonate with the Scottsdale community?
Our bison meat and frybread have quickly become favorites. Our menu is entirely Indigenous-inspired, crafted using ingredients from over 500 tribes across Turtle Island.
Chef Richard Blais, Grand Hyatt Scottsdale
How did you begin your culinary journey, and what brought you to Scottsdale?
I started my career at McDonald’s, deconstructing Filet-O-Fish sandwiches before graduating from the Culinary Institute of America. I trained under incredible chefs like Thomas Keller and Daniel Boulud. Opening a restaurant in Scottsdale felt like a natural next step—the American Southwest has always fascinated me.
Are there any local ingredients or regional specialties you’ve incorporated into your menus?
We’ve been working with mesquite flour, chilies, cactus, and dates—ingredients that define the region’s culinary identity.
How do you balance innovation with tradition in your cooking?
We start with tradition and let creativity evolve naturally. Innovation shouldn’t feel forced—it should enhance the dining experience.
Chef Matt Carter, Zinc Bistro/The Mission/Fat Ox
How did you begin your culinary journey, and what brought you to Scottsdale?
As a Scottsdale native, I started as a dishwasher in San Diego before attending the Scottsdale Culinary Institute. I trained with Chef Christopher Gross and later worked with Thomas Keller at The French Laundry before co-founding Zinc Bistro in 2001. Over the years, I’ve continued expanding, opening The Mission and Fat Ox.
What unique qualities do you think Scottsdale’s food scene offers compared to other cities?
Scottsdale has a mix of old-school Arizona roots and a steady influx of transplants and travelers. Our guests are diverse and looking for different dining experiences, making it an exciting place to cook.
Are there any local ingredients or regional specialties you’ve incorporated into your menus?
We work with local ingredients like dates, tomatoes, figs, olive oil, chilies, corn, citrus, and herbs across all our restaurants.
Do you have any signature dishes that resonate with the Scottsdale community?
I merge French, Latin, and Italian influences with Asian ingredients where it makes sense. Our menus reflect that cross-cultural balance.
Where do you see yourself—and Scottsdale’s culinary scene—in the next few years?
We’re exploring new concepts, from fast casual to a high-end restaurant defining Arizona cuisine. There’s plenty of room for innovation.
