Mark Tarbell’s fascination with cooking began at the age of 14, with Jacques Pepin’s “La Technique.” This book wasn’t just a read. It was a launchpad, propelling him towards the goal of owning his own restaurant. By 18, he had completed a culinary apprenticeship at the Sonesta Hotel in Amsterdam, Holland, and went on to attend the prestigious École de Cuisine La Varenne and l’Academie du Vin in Paris, France. In the ensuing years, he continued to hone his wine expertise and sharpen his culinary skills, spending time with some of the world’s best winemakers and sommeliers and working in Michelin-starred restaurants. At just 23, Tarbell found himself in Arizona at The Boulders Resort as the youngest food and beverage director of a five-diamond resort. And in 1994, he realized his teenage dream by opening Tarbell’s and quickly racking up national accolades, including a nomination for a James Beard Award for “Best Chef: Southwest” and two inductions into the Arizona Culinary Hall of Fame.
In the decades since, Tarbell has curated an extraordinary CV. He’s made his mark in the world of television as a Food Network Iron Chef winner as well as host of PBS’s Emmy award-winning “Plate and Pour” and “Check Please Arizona.” A modern-day Renaissance man (he is also a talented musician and an honorary Commodore of the United States Coast Guard), Tarbell is just as committed to giving back to the community. He has raised funds for charities such as Phoenix Children’s Hospital and Hospice of the Valley, served on the boards of the Phoenix Theater and Phoenix Art Museum, and is currently a National Board Member for C-CAP, a life skills initiative that prepares underserved youth for culinary careers.
He’s also channeled that boundless energy into expanding his culinary empire. In addition to his eponymous restaurant, there’s T’s Tavern, The Wine Store, T’s Catering, The Tavern at Phoenix Sky Harbor Airport, and Cha Cha Mouche wine club. In 2025 Tarbell will debut Cultivate and The Vault Speakeasy at The Bond in Phoenix. Despite his numerous accomplishments, Tarbell remains grounded. “I really feel that we have to continually earn the trust, respect, and love of the people that come to our restaurants,” he says. “It’s important for us to show everyone the ultimate hospitality and do our best to exceed their expectations.”
All these commitments keep him busy, so it’s the meals at home that he cherishes most. “I have to say, my favorite dishes are anything my wife or kids cook,” notes Tarbell. “My most joyous times are those spent with my family.” But he also recognizes the many talents in a city whose culinary landscape he helped shape. When asked to name some of his favorite spots, he responds with a laugh. “That’s a tough question to answer. I love sushi and restaurants like Roka Akor, Uchi, and Nobu; Nobu Matsuhisa is a friend. Vincent’s and The Mick Brasserie are also great. But honestly, there are hundreds of amazing places. So many people are doing wonderful things.”
Here, he shares three:
Hai Noon | 7017 E McDowell Rd, Scottsdale, AZ 85257
I met Nobuo Fukuda back in the ‘90s when he was at Yamasaka with Fred Yamada, and have always loved what he does. He is so classically trained and has a lot of authority to create his own interpretation of Japanese food. I’ve had some of the most memorable omakases over the years with him. He’s brilliant, a tremendously nice person, and just so talented.
Christopher’s at Wrigley Mansion | 2501 E Telawa Trail, Phoenix, AZ 85016
I first met Christopher Gross back in ’86 or ’87 at Le Relais at Pinnacle Peak. Bill Nassikas and I were both trained in Europe and when we were at The Boulders, it was the only restaurant at that time close to us with that level of quality. Christopher has done so many things in his career, but always at that same level of craft. I think we’re all blessed that Christopher’s was built for him to have a stage to show everyone what he does.
Taco Chelo | 501 E Roosevelt St, Phoenix, AZ 85004
I really think it’s great, and I like Sunny [Santana] a lot. The thing I love most is when he does tongue–it’s probably one of the best in the state. He doesn’t always have it, but when he does, he makes the best lengua tacos I have ever had.
To learn more about Mark Tarbell, tune in to A Taste of AZ Podcast’s Episode 31
written by: christina barrueta | photographed by: marci symington