By Gabby Richman
Photo by Mark Morgan
When did you know you wanted to be a chef?
I never knew or even thought I was ever going to be a cook for a living. But I had a medical issue at age 26 that made it impossible for me to continue to work in the construction industry, so I thought, why not do something I was good at and loved doing? And that thing just happened to be cooking.
What inspired your style of cooking?
My cooking is a representation of my mother, as well as the many chefs I’ve worked with who inspired and taught me to be the cook that I am.
The one ingredient you probably use most is…
American cheese, who doesn’t love cheese?
If you weren’t a chef, you’d probably be…
On The Voice auditioning to be on Team Adam.
What’s one favorite cooking tip you can share?
Get your knives sharpened often.
What food is your guilty pleasure?
Chips and dip of any kind.
You cooked a lot for you and your sister when you were younger. What was one of your go-to meals to make?
When my mom was traveling I would try to mimic everything she would make: pork chops & scalloped potatoes, meatloaf, spaghetti, and everyone has that chicken casserole they grew up with.
Tell us about the Stock & Stable menu:
An ever-evolving and creative take on simple, straightforward food, but made with top-notch ingredients and done with a lot of care.
The most underrated menu item is…
The black cod. It’s really our take on a classic Italian-American cioppino, or fish stew, but it’s such an underrated gem. I love how everything from the seafood to the San Marzano tomato base, it all just works. It’s underrated because a server has to know how to sell it, and the guest has to trust that they can get a great seafood dish here in the desert.
Stock & Stable, 5538 N 7th St., Phoenix; 602.313.1001; www.stockandstable.com.