cuisine deseo focuses on high-end Nuevo Latino cuisine. As the chef de cuisine at deseo, Derek Biazo shares his passion for pairing traditional Latin American ingredients with his own contemporary culinary style to create unique, fresh and flavorful dishes. WHEN DID YOU GET PASSIONATE ABOUT FOOD? I come from a long line of foodies. In fact, I delighted in sweetbreads, foie gras and even escargot as a child, thanks in great part to some amazing culinary travels with my grandmother and great uncle. YOU GOT YOUR START IN KINGMAN, ARIZONA, OF ALL PLACES? I was born in Phoenix, but grew up in Kingman. I remember wanting to be a chef as young as eight, so I started by taking home economics courses offered in middle school. Freshman year, my life changed forever when Kingman High School became one of the first schools in Arizona to offer a Fine Food Arts Program. Ours was led by Michael Gaul, an award-winning retired chef who ran world-renowned kitchens nationwide, including the famed Chasen’s Restaurant in Beverly Hills. He became my mentor, eventually helping me to win an Arizona cooking competition that earned me a nearly full culinary college scholarship.
CHEF CONVERSATIONS
IS DESEO YOUR FIRST ENTREE INTO HIGH-END RESORT DINING? Not by a longshot. In fact, I’ve spent most of my career working in amazing resort kitchens. While still in school, I worked under chefs Charles Wiley and Beau Macmillan at elements at the Sanctuary Resort as well as with then-chef de cuisine Ben Ramirez at Top of the Rock Restaurant at The Buttes. Eventually, I made my way to Copperwynd Resort, where I would become chef de cuisine at Alchemy (now Flourish).
In the kitchen with Derek Biazo of deseo at the Westin Kierland Resort & Spa
WHAT WOULD YOU SAY WAS YOUR BIG BREAK? When my wife took a job at Stanford in 2007, it gave me the chance to spread my wings in California, eventually becoming executive chef at Alexander’s Steakhouse in San Francisco.
BY ALISON BAILIN BATZ PHOTO BY MARK MORGAN
HOW ARE YOU INCORPORATING YOUR STYLE INTO DESEO’S MENU? While still inspired by Mexico, Peru and the rest of South America, we think our newly launched menu marries flavors in new and different ways. For example, we now offer watermelon gazpacho with coriander and king crab as well as feijoada, my interpretation of a traditional Brazilian beef stew dish with Wagyu short rib. This fall, expect seasonal tasting menus and even a wine and/or cocktail dinner series. deseo, 6902 E. Greenway Pkwy., Scottsdale; 480.624.1202; www.kierlandresort.com.
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