Nine on the Line: Chef Curtis Wright of Time Market
Chef Curtis Wright grew up cooking and hunting with his family. Venison, quail, rabbit, elk, and javelina were normal…
Nine on the Line: Chef Steven Schultz of Wild Garlic Grill
Wild Garlic Grill executive chef Steven Schultz’ fine-dining background stretches back for decades. Schultz earned his Advanced Diploma Ecole De…
Nine on the Line: Keith Parker of Zona 78
Zona 78 executive chef Keith Parker began his culinary career with fast food. It all started at Church’s Chicken and transitioned to…
Nine on the Line: David Martin of Red Desert BBQ & Catering
Red Desert BBQ & Catering owner and pitmaster David Martin worked his way from Long John Silver’s to the…
Nine on the Line with Moody Elbarasi of the Coronet
Mahmoud “Moody” Elbarasi spent his early years as a musician exploring different restaurants across the country. Once his band broke…
Nine on the Line: Tommy Begay of Sushi on Oracle
When Tommy Begay turned 16, he scratched his culinary itch working in fast food. Begay’s real kitchen…
Nine on the Line: Scott Girod of Anello
Pizzaiolo Scott Girod started as a busboy for a teppanyaki restaurant before moving on to pizza delivery and cooking. After taking a…