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.
Drink
Merkin Vineyards | Podcast #26
Merkin Vineyards and Caduceus Cellars are two sides of the same leaf. That metaphorical leaf grows on some of the most well-known grape vines in Arizona. Those grapes are then plucked by Maynard James […]
American
That Place Projects | Podcast #84
That Place Projects is the restaurant group behind numerous Flagstaff F&B staples; Tinderbox Kitchen, Annex Cocktail Lounge, Tourist Home Cafe, and soon to open Teatro. All of the concepts under That Place Projects are within […]
American
T. Cooks at Royal Palms with Lee Hillson | Podcast #45
T. Cook’s restaurant at Royal Palms Resort has some incredible food. That is in large part because of the Executive Chef, Lee Hillson. Over his many years in the business, Chef Hillson has amassed […]