FOODIES WEST.COM         
EXECUTIVE CHEF CHRIS NEFF
JW MARRIOTT CAMELBACK INN SCOTTSDALE, ARIZONA

April 2017 Issue | Vol. 5, No. 6                                The number one thing in cooking is tasting your food.












 



 








 
 
 
 


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Executive Chef
FOUR SEASONS HOTEL
LOS ANGELES at BEVERLY HILLS

MIRKO PADERNO

Chef de Cuisine
HYATT REGENCY SCOTTSDALE
CHRISTIAN BRADY

Caitlin Prueitt | Chris Neumann
CORVALLIS, OREGON
VIVACITY FINE SPIRITS

     
Domaine de Cala Rosé
CHEF JOACHIM SPLICHAL


Chef Neff talks about how the Food Network has changed the culinary scene on our —


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FOOD LORE
FROM DESERT LANDS

Where food connects cultures.

     
LINCOLN RESTAURANT
with Executive Chef Chris Neff
JW MARRIOTT CAMELBACK INN

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

Beverage Manager
HYATT REGENCY SCOTTSDALE
DAMON THOMPSON


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Chris Neff | Executive Chef of Lincoln Restaurant | JW Marriott Camelback Inn | Scottsdale, Arizona Chris Neff said he “just kind of fell in love with the hospitality industry”. Born deep in the heart of hospitality-prone Texas, Neff might have picked up his gracious habits from his environment. “Maybe,” Neff said. “My mom would say she raised me right”. Since Neff’s family bounced around the world a bit with his dad, a major in the Air Force, Neff’s mom had her hands full. The family moved from San Antonio, Texas to Maryland, the Pentagon, Adona, Turkey for almost three years, and then they finally landed in Florida, where Neff’s dad became a civil engineer. “Yeah,” Neff said, “me and my dad have the same sense of humor. I used to always think I was nothing like my dad. As I’ve gotten a little bit older, we’re exactly alike.” Which means Neff not only got a good sense of humor, but he also has the engineer’s propensity to figure out how things work. And, if something doesn’t work, figure out what does. That attitude got him started in the kitchen at Marriott’s Renaissance Tampa International Plaza Hotel. “I was working as a busboy,” Neff said about his college job. “I was flipping the tables, cleaning the tables, running the food. Basically I was like, Yeah, this is cool. I was having fun. But I wanted to grow. I wanted to be a server, but they said I didn’t have enough experience, So you can’t be a server. Okay, how about a bartender? You’re not old enough. Well, fine. I’ll be a cook.” Neff bought himself some knives, came into work two hours early, and hung out with the guys in the kitchen. Eventually, a position on the line opened up for Neff. “I was terrible at it for about six months to a year,” Neff admitted. “I didn’t have any experience. I was coming in completely green, and running a station and making fresh pizza dough every day. It just takes a lot. It takes a skill that you gain by doing. Practice makes perfect.”