Chef Herb Wilson Has Left SumoMaya in Scottsdale; Matt Zdeb Promoted to Executive Chef
It's been about two months since the highly-anticipated Scottsdale restaurant SumoMaya opened its doors, but already there are some changes coming to the restaurant's kitchen.
Lauren Saria Left to right: Bill DeGroot, Herb Wilson, and SumoMaya owner German Osio.
Chef Herb Wilson of Top Chef Masters fame has left the restaurant to pursue other opportunities outside the Valley. He'll be replaced by chef Matt Zdeb, who was formerly SumoMaya's executive sous chef.
"Chef Zdeb has been at SumoMaya since the beginning, cooking alongside chef Wilson and developing our very unique menu. Between Chef Zdeb and our Sushi Chef, Andy Suzuki, chef Wilson built a very talented team with the idea that they would take over for him one day," says SumoMaya owner and local restaurateur German Osio.
Prior to joining the SumoMaya team Zdeb was executive chef at both Sushi Roku and the W Scottsdale Hotel.
Osio brought Wilson to the Valley about a year ago and selected the chef specifically for his experience blending Latin and Asian cuisines -- Wilson came to SumoMaya from Sushi Samba in Las Vegas. That restaurant specializes in "a unique blend of Japanese, Brazilian and Peruvian cuisine."
Fans may also have recognized Wilson from his television appearances on Bravo's Top Chef Masters. Wilson's resume also included time at three-star Michelin kitchens in France as well as Le Refuge and Bambou, both in New York.
SumoMaya is probably the most ambitious fusion restaurant to open in the Valley and serves an extensive menu of dishes inspired by both Mexican and Asian cuisines. Highlights include dishes such as hamachi ceviche with yuzu, truffle oil, and green apple and Vietnamese Style "Shaking Beef" with watercress, scallions, and Serrano pepper lime sauce.