Executive Chef Paul Millist Debuted at Camelback Inn with a Seven-Course Dinner on Wednesday Night
Hey Phoenix, there's a new toque in town - and let us tell you, this chef is really bringing it. You won't find him in the kitchen of the hottest new restaurant or the hippest gastropub, but rather managing a slew of eateries at one of the Valley's signature resorts.
Lauren Saria The fourth course, "Black Box Baby"
Wednesday night Executive Chef Paul Millist of the JW Marriott Camelback Inn Resort and Spa welcomed guests to the BLT Steak private dining room to experience his creative and playful cuisine inspired by his international experience in fine cuisine. It was a no holds barred affair, a chance for the chef to lay down the full gamut of circus tricks he's brought to the Valley from far flung places such as Phuket (his most recent position) and the Seychelles.
Originally from Australia, Millist has used his successful career in food to travel the world during his decades in the business. He's worked in Europe, Thailand and Bali and under well-known chefs including the infamous Gordon Ramsey - Millist tells us Ramsey really does yell that much.
Lauren Saria Chef Paul Millist on Wednesday night on BLT Steak
Wednesday's seven-course meal served as Millist's coming out party for a small crowd of attendees. The menu featured mainly seafood and highlighted the chef's whimsical take on food and impeccable attention to detail. Each artistically plated entrée arrived with a short back-story and wine pairing selected by the sommelier to either complement or contrast the dish.
Lauren Saria Course two, silken tofu with dungeness crab and miso yuzu dressing
While every plate left a lasting memory, standouts included the second course of silken tofu with Dungeness crab and the chef's handmade lobster tortellini, for which he says his wife married him. Of course, the Waygu beef won't be easily forgotten, and the accompanying tempura oyster and kimichi were excellent in their own rights.
Lauren Saria Course one, Balik salmon with smoked salmon mousse and toasted brioche