"I'm a ham, I gotta admit," warns chef Gio Osso as he readies his mis en place.
On a sunny September afternoon, the chef sets up to cook in the suite of the Bespoke Inn, located just above his restaurant Virtu Honest Craft. Downstairs his staff is busy wrapping up lunch service and getting ready for the sixth night of Arizona Restaurant Week. To impose in their space during one of the busiest periods of the year would be pretty much unthinkable.
We're going behind the scenes and getting up close and personal with some of the Valley's favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail.
Evie Carpenter Gio Osso