17 September, 2019, 02:52

Dee Buizer

Plate from Kyle Nottingham of Commoner & Co. and Prep & Pastry for the Art of Plating (Credit: Jackie Tran)

We asked chefs: What one dish best represents your identity?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Farmer's Market Vegetables

We asked chefs: What culinary trend would you like to see advance in 2019?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Magdalena Big Cheese Squash at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)

We asked chefs: What’s your favorite autumn ingredient?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Pop-Up Tucson chefs Kyle Nottingham and Riley Chandler (Credit: Jackie Tran)

We asked chefs: what’s your advice for an aspiring chef?

“What’s your advice for an aspiring chef?” We asked Tucson chefs this question and let them answer as briefly or…

Bluefin Seafood Bistro

We asked chefs: what dish from a defunct restaurant do you miss the most?

“What dish from a defunct restaurant do you miss the most?” We asked 15 Tucson chefs this question and let…

Carne asada quesadilla from The Quesadillas (Credit: Jackie Tran)

We asked chefs: What’s the most underrated restaurant in Tucson?

“What’s the most underrated restaurant in Tucson?” We asked Tucson chefs this question and let them answer as briefly or…

Dee Buizer, chef and owner of Senae Thai Bistro (Credit: Jackie Tran)

Tucson Thai chef Dee Buizer earns one of Thailand’s highest culinary honors

A Tucson chef just earned one of Thailand’s highest culinary honors. The Government of Thailand selected Senae Thai Bistro owner…

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