RESTAURANTS: SOUTHWEST/ECLECTIC

Vincent Guerithault, chef and owner. ©2018 DuaneDarling.com

VINCENT ON CAMELBACK

3930 E. Camelback Rd., Phoenix, AZ 85018 602-224-0225 · vincentsoncamelback.com Year Est: 1986 Exec Chef: Vincent Guerithault Principal(s): Leevon Guerithault

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For more than 36 years, Vincent Guerithault, chef and owner of Vincent on Camelback, has been combining his expertise in classic French cooking with Southwestern ingredients to create a unique blend of flavors that has become his signature. Vincent was the first chef ever to receive a Citation of Excellence from the International Food & Wine Society and has enjoyed countless commendations, including the James Beard award as “America’s Best Chef: Southwest,” and the prestigious Officier de L’Ordre du Merite Agricole on behalf of the Republic of France. Vincent’s on Camelback was placed 24th on the World’s Top 50 Restaurants list by British-based Restaurant Magazine.

COMPANY STRENGTHS: “Hard work, consistency and diversity in what we do — from our signature finedining restaurant, Vincent on Camelback to our more casual Vincent Market Bistro and our full-service catering business.” STRENGTH OF STAFF: “We have a loyal employee base who are proud to have them represent Vincent’s to our clientele.” OUTLOOK FOR 2022: “To continue providing wonderful food and service to our clientele as we’ve done for the past 36 years.” last year 4

5550 E. Lincoln Dr., Paradise Valley, AZ 85253 480-948-5170 · elchorro.com Year Est: 1937 Exec Chef: Charles Kassels Principal(s): Grossman Company Properties | Classic Hotels Signature Dishes: Red wine braised beef short ribs, classic beef stroganoff, trout almondine, crab and tuna tower.

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LON’s at The Hermosa

5532 N. Palo Cristi Rd., Paradise Valley, AZ 85253 602-955-7878 · lons.com Year Est: 1994 Exec Chef: Alejandro Martinez Principal(s): Jon Dils, general manager Signature Dishes: Globally inspired Arizona fare. Coal grilled Hawaiian ahi & chimichurri. Hand-crafted raviolini. Seasonal tasting menus.

The Mission

3815 N. Brown Ave., Scottsdale, AZ 85251 480-636-5005 · themissionaz.com Year Est: 2008 Exec Chef: Matt Carter Principal(s): Matt Carter, Brian Raab Signature Dishes: Modern Latin cuisine, Duck Empanada, Peruvian Clam Chowder, Pork Shoulder, Chorizo Porchetta

Richardson’s Cuisine of New Mexico

6335 N. 16th St., Phoenix, AZ 85016 602-265-5886 · richardsonsnm.com Year Est: 1988 Exec Chef: Victor Romero Principal(s): Richardson Browne Signature Dishes: Pasta Heidi, garlic shrimp, Taos tenderloin, New Mexican surf and turf, Chimayo chicken, carne adovada

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Kai at Sheraton Grand at Wild Horse Pass

5594 W. Wild Horse Pass Blvd., Chandler, AZ 85226 602-385-5777 · wildhorsepass.com Year Est: 2002 Exec Chef: Chef de Cuisine: Ryan Swanson Principal(s): NA Signature Dishes: Seasonal menu, Recado rojo compressed lamb, grilled tenderloin of tribal buffalo

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T. Cook’s at Royal Palms Resort

5200 E. Camelback Rd., Phoenix, AZ 85018 602-808-0766 · tcooksphoenix.com Year Est: 1997 Exec Chef: Lee Hillson Principal(s): Carlos Morales Signature Dishes: Mediterranean Paella, Pasta Carbonara, Pesto

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The Adobe Grille

10885 N. Frank Lloyd Wright Blvd., Scottsdale, AZ 85259 480-314-0550 · blueadobegrille.com Year Est: 2000 Exec Chef: Zach Wheatly Principal(s): Steve & Maria Winters; David & Debbie Henry Signature Dishes: Pollo con chorizo, variety of tacos, camarones al mojo de ajo, new queso fundido.

Citizen Public House

7111 E. 5th Ave., #E, Scottsdale, AZ 85251 480-398-4208 · citizenpublichouse.com Year Est: 2011 Exec Chef: Bernie Kantak Principal(s): Andrew Fritz, Bernie Kantak Signature Dishes: The Original Chop Salad, seared scallops, Citi-Zen, pork belly pastrami, eclectic drinks and dishes

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Z’Tejas Southwestern Grill

8300 N. Hayden Rd., #D-101,, Scottsdale, AZ 85258 602-767-4790 · ztejas.com Year Est: 1989 Exec Chef: Diego Bolanos Principal(s): Robby Nethercut, COO Signature Dishes: Santa Fe Smoked Chicken Enchilada, Five-Cheese Macaroni & Achiote Chicken, Southwestern Chicken Caesar Salad

Vincent ’ s thrives thanks to Guerithault ’ s French touch and his imaginative use of local ingredients.