Built in 1912 as a hacienda-style family home, the Westward Look Wyndham Grand Resort and Spa provides a luxurious Southwestern experience with modern amenities. Nestled on 80 acres of Sonoran Desert, Westward Look’s guest rooms feature private balconies with stunning Arizona views.
Let’s talk about the dining, though. The resort has been serving Southwestern flavors and craft cocktails for years now and just recently, Chef David Bishow joined Westward Look — just this past June, actually. It’s likely you have enjoyed his cuisine in the past when he was the executive chef at HUB Restaurant or Playground, and lately, he’s been working with the resort to bring a new menu concept.
So, without further ado, I present Nine on the Line, featuring David Bishow.
1. WHAT WAS THE FIRST DISH YOU HAD THAT CHANGED YOUR PERSPECTIVE OF FOOD?
It was a dish at Presido Grill. Duck confit with wild rice and a cherry chutney. It was a simple dish but the technique and presentation were amazing. They made it seem effortless.
2. WHAT IS ONE TOOL YOU USE THAT YOU WOULD RECOMMEND TO EVERYONE?
The Flavor Bible! It is one of the best things I turn to when I’m looking for inspiration and direction. You can read the same thing 10 times and walk away with a different vision every time.
3. WHAT WAS THE FIRST DISH YOU REMEMBER COOKING?
Making omelets with my father before I could barely reach the stove. Eggs everywhere and the flip was not good. We would load them up with sausage and cheese.
4. WHAT CONCEPT, INGREDIENT, OR FOOD TREND ARE YOU EXPERIMENTING WITH OR ENJOYING THESE DAYS?
Our vision is to tell the story of Tucson with food by playing with the flavors and techniques of the region. We want our food to be approachable but elevated, relatable but unexpected. Our food should bring people together around the table to share a meal. It should be a food hug.
5. WHO WOULD YOU MOST LIKE TO COOK OR EAT DINNER WITH?
I think I’d like to cook for two of my first chefs, Chef Tim and Chef Kritcher. They met me where I was and really taught me the business and how to be a chef. I’d love to cook for them and their families to say thank you.
6. WHAT CITY, OTHER THAN TUCSON, IS YOUR FAVORITE PLACE TO EAT?
Portland, Oregon. There’s so much passion and excitement in the food scene there and everything is so fresh and seasonal. And the seafood is amazing!
7. SPEAKING IN JUNK FOOD TERMS, WHAT IS YOUR FAVORITE GUILTY PLEASURE?
It’s pizza all day. Pizza and fried ravioli. Nothing else is even close for me.
8. WHICH THREE TUCSON RESTAURANTS DO YOU FREQUENT THE MOST, ASIDE FROM YOUR OWN?
Village Bakehouse, Bazil’s, and La Indita. They all just do it so right! Everything is so inviting and comforting about the atmosphere and the food is always great.
9. WITH A FIGURATIVE ELECTRIC CHAIR IN YOUR IMMEDIATE FUTURE, WHAT IS YOUR LAST MEAL?
A full three-pound lobster, shelled out, roasted garlic potato purée to fill the body of the lobster, covered in a perfectly cooked filet mignon, sliced and smothered in bearnaise with some grilled lemon and thyme grilled asparagus. I’ve thought about it once or twice.
Westward Look Wyndham Grand Resort and Spa is located at 245 E. Ina Rd. For more information, visti westwardlook.com.
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