“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about chef life and food. Read their responses to the latest: “who would you want to nominate for a James Beard award next year?”
Aiden Gould
Sky Islands Public High School
“I’m going to exclude myself for sake of humility, so I think I’m gonna go with Scott Volpe of Fiamme Pizza. I’ve been eating that pizza since before they opened the brick-and-mortar and it’s never disappointed. Also, that dude can toss pizza like no one else.”
View our March 2019 article Not Your Average Cafeteria: Farm-To-Table Mindset Cultivated at Sky Islands Public High School.
Doug Levy
Feast
https://www.instagram.com/p/BtRoa_bDxok/
“Roger Pfeuffer for Mission Garden. And for being a great guy, but I don’t think they give a James Beard award for that.”
View our September 2017 Nine on the Line with Doug Levy.
John Martinez
Tito & Pep
“Don Guerra hands down. What he has created here is phenomenal. This year’s nomination was a good start but what he has done in our community is to be admired and recognized at the highest level, which I feel is an inevitability.”
View our November 2018 article on Tito & Pep.
Travis Peters
The Parish
“Noel Patterson for his work with honey bees and their preservation in Tucson. I’ve been following his work for a couple years now and it is fascinating. If you ever have a chance to talk with him, do it. By combining his experience and knowledge as a sommelier and beekeeper, he creates endless varieties and he’ll teach you all sorts of amazing things about bees and honey that you never knew. Tucson is lucky to have him.
Devon Sanner. His culinary knowledge is overwhelming, beautiful, and intimidating. Half the time I don’t even understand what he is saying because his vocabulary is that of a poetic scholar. He is always willing to help or teach just about anyone that wants to learn something. Devon is a natural-born leader, cool as a cucumber, and a fantastic ambassador of Tucson’s UNESCO award. In short, Devon is a chef’s chef.”
View our April 2017 Nine on the Line with Travis Peters.
Coralie Satta
Ghini’s French Caffe
View our July 2018 article Celebrate 26 Years of Ghini’s French Caffe with these 10 French classics (SLIDESHOW).
Fulvia Steffenone
Caffe Milano
“I’ve been living in Tucson for a few years, so my experience is limited. It would be better to answer the question by having a deeper knowledge of the restaurants [in] this city. However, just because I live in an environment that is deeply influenced by Mexican food culture, I think the Tucson Tamale Company restaurant and catering chain has done and is doing a great job offering high-quality food at more than reasonable prices.”
View our November 2018 Nine on the Line: Chef “La Fufi” Fulvia Steffenone from Caffe Milano.
Dominique Stoller
HUB Ice Cream Factory • Playground Bar & Lounge
“Ummmmmmm…… is it in bad taste to nominate myself? Lol, if I couldn’t choose myself I would say Travis Peters from the Parish.”
View our August 2017 Tools They Use with Dominique Stoller.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
