FOODIES WEST.COM         
EXECUTIVE SOUS CHEF BRIAN CONTRERAS
HYATT REGENCY SCOTTSDALE at GAINEY RANCH
                You mold and understand that it’s not so much where
you end up, it’s the trip to it that you need to appreciate.
March 2017 Issue | Vol. 5, No. 4                                                           It makes this industry much easier.




 









 








 
 
 
 


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Executive Chef
WESTIN KIERLAND RESORT
CHRIS MASCO

Beverage Manager
HYATT REGENCY SCOTTSDALE
DAMON THOMPSON

Executive Chef
COPPERWYND RESORT
FOUNTAIN HILLS, ARIZONIA

PAUL STEELE

      
FOOD LORE
FROM DESERT LANDS

Where food connects cultures.


Chef Contreras describes how he helped create a craft beer on our —


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DESERT SPRING
ARIZONA'S SONORAN DESERT
Wine & Cheese
in the poppies.


     
ALTO ristorante e bar
with Chef de Cuisine Christian Brady
HYATT REGENCY SCOTTSDALE

     
Nellie Cashman's
Monday Club Café
WESTIN KIERLAND SCOTTSDALE

      
Yerba Santa: A GRAS flavoring's noble past


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Brian Contreras | Executive Sous Chef | Hyatt Regency Scottsdale at Gainey Ranch | Scottsdale, Arizona Sometimes a man’s gotta do what a man’s gotta do. Even if it means goofing off. “It’s the classic,” Brian Contreras explained, “the college kid had too much fun, so the parents cut you off for the summer. So I had to get a second job.” Contreras had too much fun because he didn’t take to the “engineering thing” in his quest to become an optics engineer at University of Arizona. The wayward student met the consequences in his willful way, and in the process found out he loved cooking. “They wanted to teach me a lesson,” Contreras said. “The hard-headed kid I am, I said, You know what, I’ll just get a job. My friend was a bouncer/grill cook at this bar and grill off of Speedway and Campbell, Trident. It was just a college bar that served lunch. I went in as a prep cook, and within six months the two of us were owning the kitchen. We loved it.” Contreras added he fell into cooking “pretty easily” because his kitchen roots go back “much further”. Meaning his grandparents. “As long as I can remember,” Contreras explained, “my grandparents always hammered into my head and my cousin’s head, It’s always better to cook for your family than go out and eat. I had working parents, growing up. My grandparents would, essentially, babysit. So my grandmother would be cooking from 12 o’clock in the afternoon until dinnertime. What’s a kid to do? They didn’t believe in cable.” So he was in the kitchen helping his grandmother.