Nobuo Fukuda on American-Style Sushi and the Most Exciting Japanese Food in the U.S.

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Buchanan
This is part two of my interview with Nobuo Fukuda, chef-owner of Nobuo at Teeter House. If you missed part one, where Nobuo explained what he misses about Japan and the difference between an American and a Japanese chef, read it here.

Favorite places to dine in Phoenix: Pho43, because, in my opinion, they have the best pho in town. And Lee's sandwiches, because it's a quick, fresh option with delicious pastries and a Vietnamese twist.


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Nobuo Fukuda on What He Misses About Japan and the Difference Between a Japanese and an American Chef

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Buchanan
Nobuo at Nobuo
Nobuo Fukuda
Nobuo at Teeter House
622 East Adams Street, Phoenix
602-254-0600
www.nobuofukuda.com

See also:
-- Tastemaker #59: Nobuo Fukuda
-- 13 Favorite Cold Dishes in Metro Phoenix

This is part one of my interview with Nobuo Fukuda, chef-owner of Nobuo at Teeter House in Heritage Square in downtown Phoenix. Come back Tuesday when Fukuda discusses American sushi and Jiro Dreams of Sushi.

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Gio Osso of Virtu on the Ungers, Beau Mac and the Unnecessary Hype Around Farm-to-Table

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Buchanan
Gio Osso
This is part two of my interview with Gio Osso, chef-owner of Virtù Honest Craft in Scottsdale. If you missed part one, where Osso dished about his favorite local restaurants and whether or not he should be considered an Italian chef, read it here.

See also:
-- Juice Core Opens Fresh Juice Shop in Old Town Scottsdale

Five words to describe you: Funny, passionate, loyal, determined, loving.

Five words to describe Virtu: Quaint, cozy, comfortable, unpretentious, awesome.


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Gio Osso of Virtù on His Favorite Local Restaurants and What Kind of Chef He Might Be

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Buchanan
Gio Osso at Virtù
Gio Osso
Virtù Honest Craft
3701 North Marshall Way, Scottsdale
480-946-3447
www.virtuscottsdale.com

See also:
-- Gio Osso Will Open Virtù Honest Craft in Scottsdale June 7, With Grand Opening June 13

This is part one of my interview with Gio Osso, chef-owner of the brand new Virtù Honest Craft in Scottsdale. Come back tomorrow when Osso dishes about Fred and Jennifer Unger, Beau Mac, and the notion of farm-to-table.

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Steve Freidkin of TEXAZ Grill On Great Texas Restaurants, the Terlingua Chili Cook-Off and His Last Meal On Earth

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Buchanan
Freidkin with his beloved Tito's
This is part two of my interview with Steve Freidkin, owner and operator of TEXAZ Grill. If you missed part one, where Freidkin dished about chicken fried steak, his favorite local deli and two local chefs he admires, read it here.

See also:
-- TEXAZ Grill's Chicken Fried Steak is a Classic Guilty Pleasure

What's your guilty pleasure?: Jack in the Box tacos (please don't tell anyone).

What is it about the restaurant business that has kept you at it for so long?: I was raised in it (10 yrs old in a family-owned deli), and I seem to have a knack for it. It's a new challenge every day to make people happy, on many different levels.


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Steve Freidkin of TEXAZ Grill On Chicken-Fried Steak, His Favorite Local Deli, and the Two Local Chefs He Most Admires

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Buchanan
Steve Freidkin and his Texas-only juke
Steve Freidkin
TEXAZ Grill
6003 N. 16th Street, Phoenix
602-248-7827, texazgrill.com

See also:
-- Free Ice Cream: Sweet Republic's Five Year Anniversary on Wednesday, June 12
-- Next Up on Diner's, Drive-Ins and Dives: Tempe's Curry Corner and The Duce in Downtown Phoenix

This is part one of my interview with Steve Freidkin, owner and operator of TEXAZ Grill. Come back tomorrow when Freidkin dishes about his favorite places to eat in Texas, the Terlingua Chili Cook-off and his last meal on earth.


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Michael O'Dowd of Renegade by MOD on His Favorite Cheap Eats, the Great Thing About Being a Chef and What Should Be Written on His Headstone

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Buchanan
O'Dowd and his herb garden on the patio
This is part two of my interview with Michael O'Dowd, executive chef and co-owner of Renegade by MOD in Scottsdale. If you missed part one, where O'Dowd dished about what he's up to at Renegade and how he feels about comfort food, read it here.

See also:
Late-Night Italian Restaurant Now Open in Old Town
-- Gio Osso Will Open Virtù Honest Craft in Scottsdale June 7, Grand Opening June 13

Five words to describe you: Passionate, energetic, visionary, driven, alive.

Five words to describe Renegade by MOD: Vibrant, unique, friendly, artistic, fresh.

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Former Kai Guy Michael O'Dowd on What He's Up to at Renegade by MOD and the Problem with Comfort Food

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Buchanan
O'Dowd in front of Lalo Cota's street art
Michael O'Dowd
Renegade by MOD
9343 E. Shea Blvd., Scottsdale
480-614-9400

See also:
-- Ex Kai Chef Michael O'Dowd Opens Renegade by MOD in Scottsdale this Friday

This is part one of my interview with Michael O'Dowd, executive chef and co-owner of Renegade by MOD. Come back Tuesday when O'Dowd dishes about his favorite cheapo place for a quick bite and offers a few choice words for his headstone.

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Jeremy Pacheco of Lon's on His Guilty Pleasure and an Embarrassing Moment in the Kitchen

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Buchanan
Pacheco in the garden behind Lon's
This is part two of my interview with Jeremy Pacheco, executive chef of Lon's and the Hermosa Inn. If you missed part one, where Pacheco dished about Nobuo, craft beer and Pig & Pickle, read it here.

See also:
-- Royal Palms Closes T. Cook's for Summer to Renovate, Operates Out of Pop-Up Called Cervantes Bistro, Hires New Executive Chef

Something always found in your kitchen: Kosher salt, good peppercorns, olive oil, and good balsamic.

Something always found in your fridge: Cheese.


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Jeremy Pacheco of Lon's on Nobuo and the Trend That's Finally Going Away

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Buchanan
Jeremy Pacheco
Jeremy Pacheco
Lon's at the Hermosa
5532 N. Palo Cristi Road, Paradise Valley
602-955-7878, hermosainn.com

See also:
-- Summer Mixology Classes with Travis Nass at the Last Drop Bar
-- Lon's at the Hermosa Picks Up a New Pastry Chef; Former One Heads to T. Cook's

This is part one of my interview with Jeremy Pacheco, executive chef of Lon's and the Hermosa Inn. Come back Tuesday when Pacheco dishes about one of his most embarrassing moments in the kitchen.


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