CHEF CONVERSATIONS

In the kitchen with Yulissa Acosta of Hearth ’61

BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS

Yulissa Acosta is the chef de cuisine of Hearth ’61 at Mountain Shadows. Her focus is letting seasonal ingredients inspire her rustic, modern American dishes.

What inspired you to cook?

I was born in Mexico and though I moved to the Valley at 4, we had a traditional Hispanic household. And the unwritten rule of a Hispanic household: everyone helps out in the kitchen. That said, it wasn’t until a chance high school class that I considered cooking professionally.

What was the class?

Junior year, my friends signed up for a culinary arts elective, so I did too. Next thing I know, I was glued to the cooking competitions we watched and eager to dream up my own dishes. Through the class, I was accepted into Arizona’s Culinary Arts Program (C-CAP). That set me on the trajectory to Mountain Shadows.

Tell us about that trajectory.

Thanks to C-CAP, Bink’s Midtown hired me at 17. There, I had the chance to see Kevin Binkley in action while learning under Brandon Gauthier, now chef-owner of Confluence. It was trial by fire, but I was up for the challenge. I moved to Bink’s Kitchen and Bar and then Mirabel Golf Club before going to Hearth ’61 in 2017.

Most memorable kitchen moment:

When with Bink’s, Alfred Muro – who today oversees all culinary outlets at Mountain Shadows – partnered with us for a wine dinner during a storm. When we lost power, I will never forget the man who became my mentor, finding a way to grill steak in complete darkness. I try to have the same “nothing can stop us” approach as a leader.

Tell us about your menu.

Guests will love our locally sourced ingredients, notably from McClendon's Select, Duncan Family Farms, Crow's Dairy, Two Wash Ranch and more. On the current menu, do not miss the tenderloin. We have perfected a multiday process to marinate the seemingly simple meat and its accompaniments that will change the way you think of the protein forever. I also adore the hiramasa crudo, especially its harissa- and citrus-infused sauce.

Something surprising about me is: I love heavy metal, especially Slipknot, Disturbed and Five Finger Death Punch.

Hearth ’61, 5445 E. Lincoln Drive, Scottsdale; 480.624.5458; www.mountainshadows.com.