Pop into this fun tent at any point during the weekend and check out some of the high-flying culinary action!  Top Valley chefs will show you how to slice, dice, simmer and sautée great food from their restaurants – all on a kitchen stage built by the amazing Sub-Zero/Wolf/Cove with Expressions Home Gallery. Cooking demonstrations start at the top of every hour between noon and 4pm both days. No reservations required. 

Hosted by

Gabe Williams

If you’re a chef in town, there’s good chance you know Gabe Williams. He has been on the marketing team at Uber in Phoenix since 2012, and recently helped bring the popular Uber Eats to the Valley. Williams is constantly dining out, helping to publicize the local food scene and enjoy in its bounty. Besides playing music with his wife in the band Foxheart, he is the host of a local Facebook micro-series called Crafting Arizona (http://craftingarizona.tv) which covers the local food and beverage scene in a unique and casual way.

Saturday, February 10th

12:00 pm – 1:00 pm

David Duarte - Finestre - Modern Gastronomy

David Duarte is the chef/owner of Finestre – Modern Gastronomy, opening in Arcadia on March 4, 2018. Finestre will operate every Sunday, Monday, and Tuesday, as well as every other Saturday, at The Market by Jennifer’s. David is a retired firefighter/paramedic who dreamed of becoming a chef. He received his culinary education in Italy and has achieved certification from the Italian Culinary Federation. His experience includes instructing Le Cordon Bleu culinary students and Italian tourists in the art of Italian cooking, in Italy, as well as working in several well-known restaurants. He has worked in Michelin star-rated restaurants including Il Buco in Sorrento, Italy, with Chef Giuseppe Aversa, Locanda Locatelli in London, England with Chef Georgio Locatelli, and Hedon, also in London, with Chef Michael Johannsen. Duarte also spent time at Ecole le Nortre in Paris, France, studying the art of pastries. He believes in giving back to the community and has a special place in his heart for those in public service. He started a charity called CHEFS, Continue Helping Existing Family Survivors, to help assist our law enforcement and fire communities in time of need. He is currently training for a 300 mile bike ride to raise money for No Kid Hungry, an organization set on ending childhood hunger in America. In what free time he has, he provides meals for the homeless community as well.

1:00 pm – 2:00 pm

Richard Hinojosa - CRUjiente Tacos

Deep-rooted in Texas, culinary trained in Scottsdale, Ariz., and ingrained with food culture from all over the country, Chef Richard Hinojosa has garnered prevalent acclaim for his culinary creativity. Hinojosa is the co-founder and executive chef of CRUjiente Tacos, a Latin-inspired modern taqueria in Phoenix’s Arcadia neighborhood. At CRUjiente Tacos, Hinojosa creates re-imagined interpretations of street-style tacos. Prior to opening CRUjiente Tacos, Chef Richard worked at very distinguished luxury hotel restaurants, from the cobalt-blue waters of Hawaii to the Aspen mountains including Loews Coronado Bay Resort, The Phoenician, The Westin Maui Resort and Spa, Hotel Jerome, and most recently, The Wigwam Resort.

2:00 pm – 3:00 pm

Lauren Smith - The Sicilian Butcher

Lauren Smith is the Sous Chef and the master of the pasta program specializing in handcrafted pastas at The Sicilian Butcher, a craft meatball and charcuterie concept in Phoenix. Her technique in elevating dishes and attention to detail transforms traditional to artful dishes. She works alongside Executive Chef Joey Maggiore to hand craft modern meatballs, fresh pastas and progressive Italian desserts. Prior to joining The Maggiore Group, Lauren was a private chef and boutique caterer in Los Angeles. She relocated to Arizona to share the beauty of celebrating with food and continues to raise the bar and defy expectations for casual dining.

3:00 pm – 4:00 pm

Kevin Lebron - Conceptually Social

Chef Kevin Lebron was born in New York and began cooking at the age of 17, graduating from The Art Institute of Phoenix. He has been fortunate enough to work with renowned chefs and restaurant concepts all around the Valley (Eddie Matney’s, Cameron Mitchell/Ocean Prime, Chelsea’s Kitchen, and Upward Projects). Lebron also spent time as a private chef, creating custom menus according to specific dietary needs. Personalizing these menus on a small scale was what sparked his interest in providing unique, large scale catering menus. His passion for providing customized service only excelled once he paired with Conceptually Social Catering in downtown Phoenix. As their head catering chef, he has worked diligently to ensure each client (no matter the size) feels the exclusivity of a personal chef.

Sunday, February 11th

12:00 pm – 1:00 pm

Frank Belosic - The Chicken Coop

Frank Mathew Belosic III is chef and owner of The Chicken Coop food truck. Prior to life on the culinary road, he was vice president of operations for Saint Marc USA, responsible overseeing the launch and establishment of Saint Marc Pub-Cafe, Bakery & Cheese Affinage. A master chef with more than 20 years of experience, Chef Belosic has opened and managed a wide range of food and beverage operations for Five Star and Five Diamond restaurants and hotels throughout the U.S. and has earned a reputation for inventiveness as well as a dedication to using fresh and local products. Honing his culinary skills early in his career while working at upscale restaurants in Ohio, including Century at the Ritz-Carlton Cleveland, he eventually moved to the Ritz-Carlton Georgetown in the Washington, D.C. area, where he served as executive chef before beginning his migration west. In 2005, Chef Belosic was appointed executive sous chef of The Phoenician in Scottsdale, before being named Chef de Cuisine of Scottsdale’s world-renowned Mary Elaine’s. Chef Belosic helped achieve a Five Star and Five Diamond status for this Starwood Hotels and Resorts’ luxury report and spa. He is the recipient of various culinary awards, including the gold medal for outstanding performance in French classical cuisine from Johnson and Wales University in 1998, 2012 Rainmaker of the Year at Sheraton Phoenix Downtown Hotel and Starwood’s first Hot Chef in 2012.

1:00 pm – 2:00 pm

Chris Collins - Common Ground

Christopher Collins is a fourth generation restaurateur and founder of Grassroots, Twisted Grove Parlor & Bar, and Sweet Provisions. After graduating from Boston University with a degree in hospitality management, Collins was recruited right out of school to join Hillstone Restaurant Group’s famed management program. “That was my finishing school, where I learned the restaurant business from top to bottom, food to equipment,” Collins says. “I was inspired by my experience at Hillstone, combined with my father’s hands-on approach and local focus (knowing the names of all your customers, caring about the product personally) to create Grassroots. It’s all about soul. A restaurant is not just a building.” Since opening Grassroots in 2011, he has opened a second Grassroots location, two Twisted Grove Parlor & Bars, Wally’s American Gastropub, and Sweet Provisions. Collins lives in Phoenix with his wife Melissa and two sons, Christopher “Topher” Collins Jr and Fitzgerald “Fitzy” Collins.

2:00 pm – 3:00 pm

Jason McGrath - J's Kaiyo

There was a time when Chef Jason McGrath was mostly known for being the son of James Beard award-winning Chef Robert McGrath. But now, it’s safe to say that this younger McGrath has stepped out of his father’s culinary shadow and set his own tone with a style of precise, well-executed food that can now be enjoyed at the new J’s Kaiyo Sushi & Bar in Scottsdale. There, Chef McGrath presents sea-born flavors combined in unexpected ways, presented in show stopping beauty. Prior to J’s Kaiyo, McGrath was the Executive Chef at Second Story Liquor Bar, where he developed a menu that helped put the then-new restaurant on the culinary map. Prior to that, he served in local kitchens such as Renegade Canteen, Spotted Donkey Cantina, Z’Tejas, and Ocotillo. Chef McGrath is also a frequent competitor at the annual Dish It Out, a culinary fundraiser for the Boys & Girls Club of Arizona.

3:00 pm – 4:00 pm

Adam Allison - The Handlebar Diner

Chef Adam Allison is no stranger to serving gourmet street food. He helped win awards and develop the “farm to fork” menu for the SuperFarm SuperTruck food truck before co-founding the popular Left Coast Burrito Co. food truck. Although he still works that truck as time and need allow, he’s currently chef-ing at a stylish home base in Mesa—The Handlebar Diner. This vintage, 11-seat diner in a new Eastmark community is where Allison dishes out a seasonally changing menu of items that blend Southern and Southwestern influences. Fresh off a stint cooking at Super Bowl LII, his cooking demo at Street Eats will cap off a great weekend of eating the best food Valley food trucks have to offer.