Chef Brian Peterson of Cork on the Tasting Menu Trend and His Biggest Inspiration
Lauren Saria Brian Peterson of Cork
Today, we share part one of our interview with executive chef Brian Peterson of Cork in Chandler. The upscale neighborhood wine bar has gone through quite a transformation since it opened in 2008. Peterson dishes on how it's managed to find its niche. Come back Tuesday when he tells us about why he used to hate Arizona, and he talks about his current obsession with the "farm to table" trend.
Driving to Cork in Chandler from Central Phoenix the journey might take you through some open desert landscapes off I-10. If you're like us, you might find yourself wondering whether you've gone too far or maybe made a wrong turn.
Amanda Kehrberg Left: Bourbon Manhattan. Right: Kir Royale.
An outpost in an on-the-edge-of-town strip mall goes against everything in the "location, location, location" school of thought, but setting up shop in a place where people thought (and maybe still think) independent upscale dining can't make it was exactly what owners Brian Peterson and Robert and Danielle Morris intended to do.
"We wanted to be the first and to do it the best," Peterson says. "In our heads, we were geniuses."
And maybe they were. Since opening more than five years ago the restaurant has won AAA Four Diamond recognition three times, Wine Spectator's Award of Excellence four times and accolades from just about every local publication.