At the end of 2024, Chef Ivan Jacobo delivered his “love letter” to Downtown Phoenix with the opening of Flour & Thyme in the same location as his much-loved gourmet Anhelo, which reopens in Scottsdale.
“I call Flour & Thyme my love letter to Downtown Phoenix because if I would’ve opened Anhelo in Scottsdale originally, I would’ve failed,” the 33-year-old chef said. “Downtown Phoenix is more forgiving and made it possible for me to open Anhelo without knowing its identity.”
During its tenure in downtown, Anhelo changed names and locations and slowly grew into the fine-dining, multi-course tasting menu experience it is today. “The people who ate there wanted what Anhelo became,” said Jacobo.
The Vibe
While Anhelo catered to foodies, Jacobo longed for a more casual, inclusive eatery. Flour & Thyme was created to be a place where business people and families can intermingle. You can come for a drink and an app or enjoy multiple courses from the a la carte menu. The genesis for Flour & Thyme arose when Jacobo sought a restaurant where he would feel comfortable bringing his four-year-old daughter.
That said, the menu is sophisticated, with entrées that range from $30 to $160, which might be a stretch for the average family. But there’s no disputing the creativity and execution of dishes like foie gras torchon, crispy lasagna, and bluefin tuna au poivre.
Just like customer feedback molded Anhelo, Jacobo continues to listen to his clients at Flour & Thyme. “When we first opened, I had pasta with butter sauce on the menu, and many people sent it back because they said the sauce wasn’t hot, which a butter sauce shouldn’t be; otherwise, it would split. I replaced it with tortellini, and that’s been a hit,” said Jacobo. “This restaurant is for our guests, not for me.”
Wine lovers will appreciate that Flour & Thyme is the first restaurant to open in Arizona with a Level Two Wine Spectator award.
Philanthropic Nature
Chef Jacobo knows what it’s like to grow up without money, and that’s driven his philanthropic spirit throughout his adult life. Before he owned his restaurants, he donated private dinners to nonprofit auctions. At Anhelo, and now at Flour & Thyme, the proceeds from sales of the house wine (which he created with a winery in Lodi) benefit LoveIAM, a local charity serving children with congenital heart defects.
Last year, for his birthday, Jacobo decided to start a scholarship program for people interested in pursuing the culinary arts. “I was the first person in my family to attend college, and on the first day, I was the only one of 42 students who didn’t have books because I had to wait for my next paycheck to buy them,” he said. “If I can help a kid not go through how that felt, I want to do that.”
While Jacobo is still adjusting the program, his philanthropic work and business success earned him the title of Entrepreneur of the Year from the Arizona Hispanic Chamber of Commerce.
Path to Success
Jacobo didn’t complete culinary school, opting to learn on the job at several restaurants, including a highly regarded San Francisco establishment, before returning to Phoenix and opening a food truck. From there, he moved on to pop-ups, catering, and eventually Anhelo. He credits the success of his first restaurant to the support of his guests.
“It’s easy to open a restaurant if someone gives you a $50,000 check, but sometimes words of encouragement are worth just as much,” Jacobo said. “When my regulars consistently told me that my food was as good as the well-known chefs in town, it was worth more than money. It was a huge motivator, and I’ll be forever grateful to them.”
What’s Next?
While cute Instagrammable eateries seem all the rage now, Jacobo’s goal is to create restaurants that defy trends in favor of ones that consistently deliver great food and stellar service that people keep coming back to because of how they feel when they dine there. As his flagship Anhelo gets ready to reopen in Scottsdale, Jacobo, who eschews awards, has one lofty goal: to have Anhelo regarded as the best restaurant in Arizona.
Currently, Jacobo believes that honor falls to Café Monarch. He’s certainly set up a showdown with his competition. “I’ve been told I must have some big balls to open on the same street as Café Monarch,” Jacobo said with a laugh. “But if you thought Anhelo was good before, wait until you see what we do in the new space.”
It’s clear that with the opening of Flour & Thyme and the evolution of Anhelo, this young chef is creating a culinary empire in the desert.
written by: dena rochè | photographed by:luke irvin
114 west adams street c-103, phoenix, az 85003
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