Jared Porter of The Parlor on Vincent Guerithault and Working in Michael DeMaria's Kitchen
|Porter at bar on former beauty parlor stools|
Restaurant you've visited in the last year that blew your mind: Flour & Water in San Francisco. Sick!
What did you come away with from your experience at LGO?: A great connection to the neighborhood, fast-paced breakfast hands.
National/international chef you greatly admire: Nationally, Michael White of Marea in New York (and multiple other restaurants). He was one of my mentors and has the Midas touch with restaurants. Internationally, Marco Pierre White & Fergus Henderson, UK. Too many attributes to list, but true culinary masterminds.
Everyone loves your pizza. How did you arrive at the dough recipe?: It's an adaptation of the dough they've been doing for almost two decades at our sister restaurant Nello's in Ahwatukee. We focus a lot on ingredients and flavor combos, not just the crust.
What makes a great pizza?: A harmony between the crust and the ingredients on top.
What people don't know about you is: I'm tattooed over 75 percent of my body, I ride a Harley every day to work, and I garden. Weird combo, right?