FOODIES WEST.COM         
 Volume 6 | No. 4                                                                                                                                       FEBRUARY 2018 ISSUE

Whatever good things we build end up building us.
~ Emanuel James Rohn

Pastry Chef Ana Garza's wanted to become an architect. Her mom, Beatrice, knew her strength was in the kitchen.Even in the kitchen, architectural fundamentals awaited. Read how Garza mastered her craft.

Jeremy Pacheco, grassroots farmer and fine dining chef, has twice climbed the culinary ladder in Las Vegas (which he called "an animal") and then returned to his farm-to-fork roots (which he called "fun"). Has he found his niche? See where he's at now.

Beau MacMillan, Arizona's first Iron Chef America winner, battled Bobby Flay in 2006. He said "It really, truly changed" his life. It wasn't the first big change he had. See what that was.

Foodies West takes a look at what's happening at Lincoln – A JW Steakhouse, from its Josper Oven to its cheesecake with a cult following. See what's happening.
  
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PASTRY CHEF
SANCTUARY at CAMELBACK MOUNTAIN 
PARADISE VALLEY, ARIZONA
ANA GARZA:

I didn't want to throw things on the plate. I wanted the artistic
side of it as well.
 
 
 





EXECUTIVE CHEF
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA
 5 Star | 5 Diamond    
JEREMY PACHECO:

Observing's a big part of the job.

     



     

 
 




DAVID KENT 
General Manager/Sommelier
Lincoln Steakhouse & Bar 1936

JW MARRIOTT CAMELBACK INN
Scottsdale, Arizona
 

  Life's not a test run. 

 
 






EXECUTIVE CHEF
SANCTUARY at CAMELBACK MOUNTAIN 
PARADISE VALLEY, ARIZONA
 Iron Chef | Celebrity Chef    
BEAU MACMILLAN:

It wasn't going to change who I was.

    




    


 




R E S T A U R A N T S




LINCOLN – A JW STEAKHOUSE
JW MARRIOTT CAMELBACK INN
  SCOTTSDALE, ARIZONA

with Executive Chef Paul Millist

The language of steak: "hot and sputtering from the griddle".

 
 
 

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