FOODIES WEST.COM         
 
A Tale of Two Chefs:
 
Conor Favre - You need to eat good food in order to make good food.
March 2014 Issue / Vol. 2, No. 5                   Joshua Johnson - I have six brothers. I didn't whine.
















 

 











                  
Chef Ryan Clark

             
            
Sacred Spirits


 
                   
Chef's Larder


            
See what's happening
in the Chef's Larder!

            


     
La Posada's Turquoise Room Cookbook


          
TEST KITCHEN:
Duck Neck Crostini



            Goldpoppy

            
    
Café ZuZu Revue


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Synopsis: Foodies West interview with Conor Favre, Executive Chef of KAI, AAA Five Star restaurant in Phoenix, Arizona in the Wild Horse Pass Sheraton Hotel owned and operated by the  Gila River Community

With a flavor profile best described as sparkling, Favre had the best of both worlds in which to display it during his five-and-a-half-years at the Arizona Biltmore— The formal Wright’s and fun Frank & Albert’s. Now at the helm of Arizona’s only Five Star and Five Diamond restaurant, Favre said not much has changed in his thinking, except more of a focus on local Native American foods. My overall perspective hasn’t changed, “ Favre said. “It’s still staying true to using great ingredients and showcasing the best of the Community and in the four walls of the state.” “I learned more working in kitchens compared to school. I got to see the whole picture, from the chef’s perspective and the food itself."  To get an idea of just what kind of kitchens Favre is talking about, he prepared the second course, pan-seared scallops, for the gala dinner celebrating the Rome Cavalieri becoming a Waldorf Astoria hotel. Favre shared the kitchen with Heinz Beck, the super chef/sommelier of the Cavalieri’s La Pergola restaurant.  Beck has earned the venue, considered the best in Rome, three Michelin stars among other awards.

Synopsis:  Foodies West interview with Joshua Johnson, Chef de Cuisine of KAI, AAA Five Star restaurant in Phoenix, Arizona in the Wild Horse Pass Sheraton Hotel owned and operated by the  Gila River Community


The small Wyoming town where Joshua Johnson grew up—Rock Springs, Wyoming—sits in the high desert surrounded by wild horses, open space, nearby mountains, and a history steeped in Western legends and native peoples. The restaurant where he works as chef de cuisine is located in the Sonoran Desert, surrounded by wild horses, open space, nearby mountains, and a history steeped in Western legends and natives peoples. The lay of the land may have commonalities, but the players have definitely changed. How he got from one to the other was a process. Johnson ended up going to the Western Culinary Institute (now Cordon Blue) in Portland. “See the world and leave no regrets. I’ve been to Bulgaria, Cancun, and travel all I can in United States. I lived in Jackson Hole for two years and in Las Vegas.” The latter at Lutèce, under LeMans-born chef, David Feau. Between the two glam spots, the Rock Springs guy got to cook for several storied personalities, from Magic Johnson to Uma Thurman and former President, George Bush, Jr. They say what happens in Vegas stays in Vegas. What stayed in Vegas? “The verbal lashings in the kitchen. Those were some interesting years.