Ember opened in late 2020 at the new We-Ko-Pa Casino Resort and is owned and operated by the Fort McDowell Yavapai Nation. When seeking a chef for the fine dining concept, the team set their sights high, which paid off when they nabbed Richard Pelz. The gourmand god brought experience from a laundry list of the world’s top eateries including New York Times Four-Star La Grenouille; Louie XV in Monte Carlo, where he worked with Alain Ducasse; Martin Berasategui, a Michelin 3-star restaurant in San Sebastian; Citrine West Hollywood; and both Bottega and Redd in Napa. Pelz only uses the highest-quality USDA Prime and Angus Wagyu beef, and each protein is carefully prepared over a custom wood burning grill featuring Mesquite wood found from local trees in the area. Join us for a chat with Zach Gallo, the Executive Director of F&B for We-Ko-Pa Casino Resort, and Chef Richard Pelz alongside our writer Christina Barrueta and A Taste of AZ Founder/Editor Luke Irvin.
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