Nine On The Line With Brian Smith of Acacia Real Food & Cocktails

Tucson native Brian Smith began cooking at a young age with his mother and grandmother. By the time he was sixteen he had already gained experience working in several local kitchens. After high school, knowing he wanted cooking to be a big part of his life, Smith enrolled in the Culinary Arts program at Pima Community College. Graduating two years later with an Associate Degree, he went to work with award-winning Chef Albert Hall at Acacia at St.Philips (now Acacia Real Food & Cocktails). Beginning as a pantry cook, Brian worked his way up to his present day title as Chef de Cuisine.

Smith has worked under Chef Daniel Patterson at Coi, a two Michelin Star restaurant in San Francisco, collaborated with Ryan Clark for Dinner With Chefs, and worked with Ermanos chef Dave Valencia to produce a series of ambitious dinner pairings called Sanar. Brian typically spends his free time with his head in a cookbook, perfecting and creating recipes, and researching inventive ways to create the next best thing.

What was the first dish you had that changed your perspective on food?

I would have to say New England clam chowder. First time I ever tried it was when I was about 8 years old with my aunt and uncle. So delicious. One of my all-time favorite dishes.

What are you eating these days?

A lot of different things but I have been eating a lot of eggs lately because I get off late and it’s quick, easy and delicious. I also always seem to have leftover pizza in the fridge, too.

What was the first dish you remember cooking?

That is such a tough question. I did a lot of cooking with my mom and grandmother growing up. I do remember making cream brûlée at a very young age for my family.

What concept, ingredient or food trend does everyone seem to love, but you just can’t stomach?

This whole gluten free thing. Just could never wrap my head around it. I understand that many people have health concerns and we take food allergies very seriously but c’mon… there can’t be that many peeps out there with a gluten intolerance.

What chef, with us or passed on, would you most like to cook or eat dinner with?

Marco Pierre White. The guy was an absolute beast in the kitchen. Many of the cooks who worked under him went on to do great things. Plus he was the youngest chef at the time to get awarded three Michelin stars, which is awesome.

What city, other than Tucson, is your favorite place to eat?

San Francisco, for sure! So many great places there to eat.

Speaking in junk food terms, what is your favorite guilty pleasure?
Definitely ice cream and doughnuts. I can’t get enough!

Top three Tucson restaurants?
Very tough decision, there are a ton of great places in town but I’d have to say Agustín Kitchen, Prep & Pastry, and Pasco Kitchen.

With a figurative electric chair in your immediate future, what is your last meal?

A nice juicy New York steak with foie gras and some ice cream for dessert. Might as well die on a full stomach.