FOODIES WEST.COM         
Lincoln Restaurant with Executive Chef Chris Neff
JW MARRIOTT SCOTTSDALE CAMELBACK INN
April 2017 Issue | Vol. 5, No. 7   
                A finely-tuned balance between bold flavors and elegance.
 
 
 
 

Executive Chef
FOUR SEASONS HOTEL
LOS ANGELES at BEVERLY HILLS

MIRKO PADERNO

Executive Chef
JW MARRIOTT CAMELBACK INN
CHRIS NEFF

Executive Chef
PRIMO ITALIA | TORRANCE, CA
MICHELANGELO ALIAGA

Beverage Specialist
WESTIN KIERLAND RESORT SCOTTSDALE, ARIZONA
MATTHEW ALLEN


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Caitlin Prueitt | Chris Neumann
CORVALLIS, OREGON
VIVACITY FINE SPIRITS

     
Domaine de Cala Rosé
CHEF JOACHIM SPLICHAL

     
Ocean Market Grill
LONG BEACH, CALIFORNIA

Owner/Master Cicerone
  THE BRUERY & BRUERY TERREUX
ANAHEIM, CA

PATRICK RUE


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Lincoln Restaurant with Executive Chef Chris Neff | JW Marriott Scottsdale Camelback Inn | Scottsdale, Arizona Anyone who says, “I was a trouble-maker before I became a chef,” usually has a propensity to do things their way. As in: Different. Many chefs can say that, including Chris Neff, who gave this exact quote. So? A lot of chefs do things differently. That’s the name of the hospitality game, yes? What keeps Neff, who compared himself to a Rōnan Samurai, in good taste—literally and figuratively—is his extraordinary palate and a finely-tuned balance between bold flavors and elegance. This ability to finesse flavors and keep rein on their impact makes an outstanding difference. “I just think me not being from Arizona,” Neff said, “I have a different palate and a different sense of my food than what you find in most places around here. I think my food’s unique to the market. I make my food to look good and taste good.” Especially the latter. Neff has developed a rich repertoire of flavors from working in different kitchens with Malaysian, Singaporean, Italian, and Spanish influences. This experience, Neff said, has provided him a “tremendous background of flavor”. “I basically have a Rolodex in my head,” Neff explained. “I can spin through it, and I can figure out what ingredients go together. I’ve done and seen almost—not everything—but I’ve seen a lot of stuff and tasted a lot of stuff. I have a memory book full of flavors and combinations. So I just start thinking about different ways to prepare things differently.” Neff said he created his signature dish, Country Fried Mary’s Chicken + Dumplings (Chicken Oysters, Potato Gnocchi, Garden Vegetables, Chicken Jus) culling from his past experiences. The potato gnocchi goes back to Neff’s first kitchen job in a Mediterranean Italian restaurant. He made fresh pasta every day, which included gnocchi. The chicken oysters, those two tender rounds of dark meat above each thigh, made the classic concept different.