Keep an eye on these up-and-coming young chefs in Tucson

A new generation of promising cooks now runs kitchens across Tucson. Tucson Foodie has profiled six of them in recent months, from a downtown wine bar to a restaurant on Mount Lemmon. Each brings a distinct style, from fermentation to smash burgers.

Together, these chefs share a focus on local sourcing and scratch cooking. Several also name one another as sources of inspiration. Here are six young chefs to watch in Tucson.

Wyatt Carrizosa, Sunshine Wine

Wyatt Carrizosa leads the kitchen at Sunshine Wine, a downtown wine bar at 15 N. Santa Rita Ave. He was 25 when Tucson Foodie profiled him last October. Carrizosa started in computer engineering before turning to cooking. He later trained under chefs Brian Smith at Maynards and Tyler Fenton at BATA.

Fermentation anchors his menu, which pairs local produce with house-made miso, vinegars, and pickles. Dishes include a smoked carrot miso and mesquite smoke candied nuts. The kitchen is all electric and hoodless, with no fryers. "These limitations are actually why I was so interested in this job," Carrizosa said.

Mataya Phillips, Forbes Meat Company

Mataya Phillips is executive chef at Forbes Meat Company, a butcher shop and brasserie at 747 S. Sixth Ave. She was 25 when Tucson Foodie profiled her last November. Phillips fell into restaurants during a gap year and later worked as sous chef at Commoner & Co. Then she apprenticed in whole-animal butchery under owner Ben Forbes, who handed her the kitchen when the restaurant opened.

Phillips builds her menu around whole animals and local farms. "I try to manipulate foods as little as possible and let the natural flavor of everything shine through," she said. The kitchen labels end cuts as Butcher's Cuts for its steak frite, which lowers waste and cost. She also counts Carrizosa among the Tucson chefs who inspire her.

Gabby Alba, Sonoran House Sam Hughes

Gabby Alba is executive chef at Sonoran House Sam Hughes at 2513 E. Sixth St. She was 30 when Tucson Foodie profiled her in January. Alba started in fast food and dishwashing before landing a pantry cook job. She then worked through stations in several kitchens, including the opening team at August Rhodes and La Baguette Parisienne.

That baking background shows in the restaurant's house-baked bread. "I'd say my style is simple made extraordinary," Alba said. Her kitchen shares space with Redbird Scratch Kitchen + Bar, where she said she learns from chef Rory.

William Jacobs and Jeff Garland, Bisou Burger

William Jacobs and Jeff Garland run Bisou Burger, a roaming smash burger truck. The two met in the kitchen at Tito & Pep and started cooking burger parties for friends. Those parties grew into pop-ups, and the duo later bought the truck from Royal Room owner Ian Stupar. Tucson Foodie profiled the duo in March.

Bisou grinds Arizona chuck from K4 Ranches in Prescott three times in house. Garland bakes every bun, and the team makes its own American-style cheese from Tillamook white cheddar. "I think we want to do simple things, really, really well," Garland said.

Mallorie Hart, Coronet

Mallorie Hart became executive chef at Coronet in January. The restaurant sits at 198 W. Cushing St. Hart started at Coronet Cafe at 21, then moved up through the restaurant kitchen to sous chef and chef de cuisine. Tucson Foodie previewed her new menu in April.

Her cooking draws on Asian, Middle Eastern, and African flavors, with a number of vegan dishes. The menu Tucson Foodie sampled included a Ghanaian domedo with pork belly and a Malaysian curry with crispy tofu. "Always fun, never precious," Hart said of her style.

Nick Avram, Sawmill Run Restaurant

Nick Avram started at Sawmill Run Restaurant at age 15, washing dishes. Today, he owns the Summerhaven restaurant and serves as its executive chef. The restaurant sits at about 8,000 feet on Mount Lemmon, and his great-grandfather Tony helped build it. At 20, Avram took over running it after the general manager and kitchen manager left.

Now, at age 29, he steers the menu toward what he calls Mountain Sonoran cooking. Avram won the Fired Up Chef Competition at the Shamrock Food Expo, and he also runs Elevated Espresso, Colossal Cones, and The Pack's Snacks. "I want the food itself to become part of the reason people come up the mountain," Avram said. Tucson Foodie profiled him in October.

More chef profiles

These six kitchens show how younger chefs are shaping Tucson's dining scene. For more profiles and Q&As with local cooks, browse Tucson Foodie's features.