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HERVE CUYEU
EXECUTIVE CHEF

Michelin 2-Star (trained) | 4-Star/4-Diamond | 5-Star/5-Diamond
THE ARIZONA BILTMORE
Phoenix, Arizona

  At the end of the day, food around the table is about an emotional connection.

March 2018 Issue | Vol. 6, No. 10

























 
 
 
 

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

Vincent Guerithault

  Executive Chef
SANCTUARY at
CAMELBACK MOUNTAIN
SCOTTSDALE, ARIZONA

BEAU MCMILLAN

 
Chef de Cuisine

WRIGHT'S at
the BILTMORE
PHOENIX, ARIZONA
BRIAN PETERSON

 
Tequila Goddess 

LA HACIENDA at  
FAIRMONT SCOTTSDALE PRINCESS
KATIE SCHNURR


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HENDRICK'S GIN
with Mark Stoddard

WEST COAST AMBASSADOR 



     
Wright's at the Biltmore 
with Chef de Cuisine
Brian Peterson
Phoenix, Arizona
   
       
Henri Jayer
Private Reserve Wine Sale


 
FLOR DE CAÑA RUM

Brand Ambassador West

ASHELA RICHARDSON


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



            


            


             

           
 
           
Herve Cuyeu| Executive Chef | The Arizona Biltmore in Phoenix, Arizona In Brittany, France, across the wide end of the English Channel from the greater Britain, myths and legends still prevail across the land. Korrigans and sprites run amuck in ancient forests. Les Sirènes beckon by the rambling feral coastline. Folklorist Lewis Spence claimed a most amazing prophet and bard, Taliesin, hardly second to Merlin, lived in Brittany during the sixth century. Herve Cuyeu was born in Nantes, Brittany, a port along the Loire River. The family lived there during Cuyeu’s toddler years, and then moved further down the western coast to Bordeaux where Cuyeu grew up, became a Michelin-trained chef, and headed to the New World. Where did Cuyeu end up twenty-some years later? At an historic resort watched over by a half-dozen sprites, replicas of original statues designed by Frank Lloyd Wright, the architect of two homes called Taliesin and Taliesin West. “Let me tell you a little about my history,” Cuyeu said. “I became a chef in my very youngest age. My mom was cooking, and I was always very found of what she was able to mix together. At a very young age I was always drawn by her cooking. At school—and every child is different—I was always very bored by the regular studies of geography, math, and so on and so forth. And I was very tactile. To me there was always something to touch. “As you know,” Cuyeu added, “Europe, traditionally, is very defined by the table. What is around the table. We gather around the table for a meal. It’s not just, Let’s eat. The meal is about an exchange. An exchange of good communication. Conversation, great food, great flavors. Simple flavors well done. With, of course, great wine and spirits. Especially great wines. Bordeaux is fantastique.” Especially, Cuyeu advised, Médoc, produced on the land between the waters of the Gironde Estuary and Atlantic Ocean near Bordeaux.