cuisine
YOUR ROAD TO THE KITCHEN WAS A WINDING ONE. CAN YOU SHARE A BIT OF YOUR STORY?
As a teenager, I was a handful. Eventually, my parents made it clear that if I wasnât in school excelling, I needed to work, which led me to my first job â as a busser at Manuelâs Mexican Restaurant. Around the same time, I met the love of my life and wanted to get married, which meant I needed more than a parttime job. This led me to Le Madelineâs in Arcadia. One Sunday, a cook noshowed on them during the height of the breakfast rush. I cooked for my older brother growing up and actually really loved it, so stepped in. Everything just clicked once I got into the kitchen. WHATâS YOUR APPROACH TO COOKING AND INGREDIENTS?
Our entire team takes pride in buying local whenever we can. We also cultivate our own gardens and are actively engaged in the process of growing and harvesting ingredients, including many of the vegetables and herbs on guestsâ plates.
CHEF CONVERSATIONS In the kitchen with Miguel Yeo, executive chef of The Parlor
WHAT INSPIRES YOU?
My wife, who has been my biggest supporter, inspires me more than you can imagine. And, of course, our kids. ANY FOODS YOU HATE?
Olives and pickles. WHAT FOOD DO YOU LOVE TO MAKE?
Handmade pastas â it is an art and a science.
BY ALISON BAILIN BATZ PHOTO BY MARK MORGAN
WHAT WOULD READERS BE SURPRISED TO KNOW ABOUT YOU?
I am a native of Guadalajara, Mexico. WHAT DO YOU DO IN YOUR SPARE TIME?
Iâm a huge Arizona Cardinals fan and try to get to games whenever I can, or at least watch with all of my friends and family. The Parlor, 1916 E. Camelback Road, Phoenix; 602.248.2480; www.theparlor.us.
UPTOWN |
48
| NOVEMBER 2016