FOODIES WEST.COM         

  WRIGHT'S at the BILTMORE
with Chef de Cuisine Brian Peterson
  

    THE ARIZONA BILTMORE

in Phoenix, Arizona

What happens when ADD-induced chefs take over the kitchen. 

March 2018 Issue | Vol. 6, No. 9
 
 
 
 

 
Chef de Cuisine

WRIGHT'S at
the BILTMORE
PHOENIX, ARIZONA
BRIAN PETERSON

 
Executive Chef
THE ARIZONA BILTMORE
PHOENIX, ARIZONA

HERVE CUYEU

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

Vincent Guerithault

 
Tequila Goddess 

LA HACIENDA at  
FAIRMONT SCOTTSDALE PRINCESS
KATIE SCHNURR


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FLOR DE CAÑA RUM

Brand Ambassador West

ASHELA RICHARDSON


M.F.K. FISHER
Food writer extraordinaire
   
       
Henri Jayer
Private Reserve Wine Sale


  GM/Sommelier
LINCOLN STEAKHOUSE & 1936 BAR
JW MARRIOTT CAMELBACK INN

DAVID KENT


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Wright's at the Biltmore | The Arizona Biltmore in Phoenix, Arizona with Chef de Cuisine Brian Peterson
Walk into the Arizona Biltmore anytime, any day, and always, a sense of timelessness prevails. Arizona’s Grande Dame does not change her story: It’s all about history, distinctive architecture, and luxury-leaning service. The same goes for Wright’s. The fine dining restaurant never waivers in quality and service, no matter what changes happen with the menu. These days, that’s apt to happen suddenly with a hyper-creative chef de cuisine like Brian Peterson who has an enabling executive chef like Herve Cuyeu. Born in Brittany, raised in Bordeaux, with Michelin experience under pioneer chef Michel Guérard, Cuyeu thinks most chefs have the ADD gene. “Completely,” Cuyeu said. “It is what makes you unique in the ability to capture little bits and pieces of moments of what greatness of food is and apply that to a dish. If you are able to capture that, you have a fantastic element on the table.” That just about sums up Peterson & Team’s style. Peterson said they come up with ideas, put them down and paper, and “just go”. Memorializing things on paper is not a necessary element. “We don’t really do test runs or trial runs,” Peterson said. “We just kind of have a good philosophy, where we want to be, in our head. We’ll try to keep the menu fairly vague when it reads, but we know what we’re doing in the back. Every dish is different. Every time we cook it, it’s a different way.”