FOODIES WEST.COM         
 EXECUTIVE CHEF RICHARD BOYER:
The commitment (to quality) is what separates you.
March 2015 Issue / Vol. 3, No. 5
                                       It's what makes you exceptional
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Executive Sous Chef 
Jose Salas

      
Michael West 
Certified Sommelier

      
March 2015
Chef's Larder

      
Ex. Chef Chuck Wiley
Prepares his signature Salmon recipe



Chef Rick Boyer shares his most memorable learning experience —


        
What would we do
without fennel?


      
Limoncello di Capri

     
CORE Kitchen & Wine Bar


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Synopsis: Executive Chef Richard Boyer, The Phoenician Resort, Phoenix, Arizona
Richard Boyer has worked in some plum places: The American Club along the wooded western shore of Lake Michigan in Kohler, Wisconsin; the Biltmore near the Blue Ridge Mountains in Asheville, North Carolina; Michelin-starred (3) Le Bernardin in NYC; Florida’s iconic Boca Raton Resort; and top Phoenix/Scottsdale resorts. Among the latter, twice at the Phoenician—currently and during the Mary Elaine’s era. Now, goal fulfilled and executive chef of the Phoenician Resort, Boyer has come full circle. He considers working in the Phoenician’s kitchen the start of his career. “At that time,” Boyer said about the Mary Elaine’s days, “Chef Alex Stratta was here. So I believe my career really started here. I’m a product of the Phoenician because the team that was here—the commitment to quality, the commitment to excellence—really was unwavering. There was nothing else like it. When you look at the talent that was here, they were a product of some of the best chefs in the world. Alain Ducasse, Daniel Boulud, so on and so forth. When you train by the best and you have an opportunity to hone skills and operate in and around talent that’s second to none, that’s why I think I really got my start here.” The 21-year old Boyer finally figured out he could make a go of it when he went to New England Culinary Institute. The industry at that time, 1994, was starting to shed its staid attitudes and show some possibilities. “It was when we were breaking away from the old school, hardcoreship, if you will,” Boyer said. “America was really breaking away from the classic French trend and turning out more modern cuisine. That’s when the light bulb went off, and I saw the opportunity that, Wow, it’s much more than just the basic fundamentals of basic French cuisine. The opportunities were endless to create and design and really do what I love to do. That’s to work with my hands and have some sort of creative outlet to show the things that I’m passionate about.” Boyer, who’s in a five-star state of mind, has just earned the Phoenician’s present fine-dining venue, Il Terrazzo, its very first AAA four-star rating. Recipe: Baby Kale & Arugula Salad with Honey Balsamic Dressing & Pine Nut Brittle with Baby kale, arugula, roasted grapes, Point Reyes Bleu Cheese, pine nuts, Isomalt, white balsamic vinegar, honey, shallot, Dijon mustard, fresh thyme