FOODIES WEST.COM         

 
FERNANDO FERNANDEZ
EXECUTIVE CHEF

TORO LATIN RESTAURANT & RUM BAR
Scottsdale, Arizona

  I don't see different cultures. I prefer to believe in you. Period.

May 2018 Issue | Vol. 6, No. 15




 









 










 
 
 
 

 
Executive Pastry Chef
HYATT REGENCY SCOTTSDALE

MARTIN NAKATSU

  Owner/Executive Chef
VINCENT'S ON CAMELBACK 
PHOENIX, ARIZONA

Vincent Guerithault

 
Chef de Cuisine

WRIGHT'S at
the BILTMORE
PHOENIX, ARIZONA
BRIAN PETERSON

 
Uncommon Spirits from Well-known Brands 

GARY SPADAFORE
Breakthru Beverage AZ



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THE LATIN TABLE
by Chef Isabel Cruz

Isabel's Cantina & Barrio Star

     
Toro Latin Restaurant
& Rum Bar
  
with Executive Chef
Fernando Fernandez
Scottsdale, Arizona

 
LA TOURANGELLE
2 sofi golds & 1 bronze
Oils that speak for themselves

 
MEZZACORONA
PINOT GRIGIO

with Lucio Matricardi, PhD


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST:



            


            


             

           
 
           
Fernando Fernandez | Executive Chef | Toro Latin Restaurant & Rum Bar in Scottsdale, Arizona When Fernando Fernandez, born and raised in Chile, came to Miami in the early aughts, he said his situation “was kind of unique”, mainly because he didn’t know English. He’d moved to Miami in an attempt to figure out what to do with his life. Back in Chile, Fernandez planned to become a lawyer. Just before graduation, he took stock. “I went three years to be a lawyer,” Fernandez recalled. “When I decided to cook and change my career, my mom said, What are you doing? What are you going to do? Well, I’m here right now.” That’s the condensed version. Fernandez continued with the rest of the story. “I never thought about cooking as a career when I was young,” Fernandez said, “though it was really popular in my country. After three years being, like, almost a lawyer, one day I saw myself. I can’t be in a suit in an office all my life.” That’s when he decided to follow food, which was in his blood. “My grandfather and father were from Spain,” Fernandez said, “Basque country, close to France. My mom is from Chile. I was five-years-old I remember these big prosciuttos hanging from the kitchen that my grandfather made. I grew up eating black mussels or camarones.”