Taste
CUISINE
CHEF CONVERSATIONS In the kitchen with Chrysa Robertson of Rancho Pinot
Executive chef Chrysa Robertson leads Rancho Pinot, which celebrates its 25th anniversary this fall, in crafting seasonally inspired cuisine with thoughtfully chosen homegrown ingredients.
BY ALISON BAILIN BATZ / PHOTO BY ELIZABETH MARIE
How did you first get into cooking? I am the oldest of five children. When our mom went back to work, it was really on me to help out at home, especially in the kitchen. I guess when I walked in, I just never walked back out! Tell us about your culinary journey. I got my start working under Carol Steele, widely known as the godmother of the local culinary scene, for nine years. In 1990, I moved to Los Angeles to work under James Beard Award winner Nancy Silverton at the acclaimed Campanile, and then made my way to Napa to work with Hiro Sone, also a James Beard winner, at Terra. By 1993, I was ready to open my own concept, so I moved back here and made it happen. How would you describe your food to someone who has never been to Rancho Pinot? We are Arizona. Like Arizona itself, we are a melting pot of diverse flavors. We love using local ingredients to pay homage to the smells and tastes of everywhere from here in the Southwest to Mexico and the Mediterranean. Tell us about some of the work you’ve done as an advocate for the Arizona food scene. In 1998, I started the Phoenix chapter of Slow Food, an organization dedicated to the pleasures of the table and to the preservation and sustainability of regional culinary and food-producing traditions. I am also a member of Women Chefs & Restaurateurs, which supports women in food and beverage by creating experiences that bring women together to propel their careers forward. How are you celebrating Rancho Pinot’s 25th anniversary? Every Thursday in November (except Thanksgiving), I’ve dreamt up dinner events to shine a light on various aspects of my career. The first event will feature female chefs who have worked here in the past and are coming back to cook together for one night only. Rancho Pinot, 6208 N. Scottsdale Road, Scottsdale; 480.367.8030; www.ranchopinot.com.
So Scottsdale! October ‘18
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