meet the chef

Meet the Executive Chef - Brad Borchardt

The first part of Brad’s career was spent working with some of the best chefs in America and Europe, where he learned the classical approach to cuisine (Chef Daniel Boulud, Jordi Vica, Thomas Keller, Scott Bryan, Charlie Trotter etc). After 10 years, a shift in thinking began to push him in a new direction, which is when he met one of the patron saints of new world cuisine, Mark Miller. Under his tutelage, he began to learn the nuance and complexity of Latin and Asian cuisines; while being re-energized with new ideas and inspiration. His repertoire includes over 30 different types of dried and fresh chilies, as well as many new herbs, spices and techniques.

The next step in his journey was to move to Asia, where he ended up spending 6 years and traveled to over 60 cities. He was instrumental in making The Oak Door at the Grand Hyatt Tokyo the highest grossing outlet in the Hyatt portfolio, was the opening chef of the first Park Hyatt on mainland China and created American seafood concepts in Bangkok.

Since moving back to the United States, he did R&D for PFCB, Inc. and was the Director of International Development for Pei Wei Asian Diner.

He is the owner of Expanding Palates culinary consulting as well as involved with several Fast Casual restaurant concepts located in Arizona and Texas.

Chloe-Jackman-Photography-Evangeline-2015-30-(ZF-7422-28258-1-233)

brad borchardt
executive chef

Meet the Head Chef - Don Fawcett

First influenced by his mother’s home cooking of every meal, he started working in restaurants at 15 as a prep cook and dishwasher. By age 17 he ascended as cook at one of the most prestigious restaurants in Milwaukee, The North Shore Bistro. At age 20, he was instrumental in opening Coast, a high end seafood restaurant on the shores of Lake Michigan.

In search of new career opportunities, he moved to Scottsdale in 2005 and became the Executive Chef of Café Carumba in Scottsdale. Phoenix Magazine awarded Café Carumba one of the “Best New Restaurants in Phoenix” in 2006.

The next few years were spent working with other Valley chefs (Matt Taylor, Payton Curry, Peter DeRuvo, Keenan Bosworth), honing his charcuterie skills and focusing on a passion for fresh, seasonal ingredients. While working at Caffe Boa in Mesa, he led the development of one of the best house made charcuterie programs in the Valley. While working with Peter DeRuvo, Prado was awarded “Best Charcuterie” by Phoenix New Times.

In 2012, Donny became Executive Chef at Renegade Canteen, where he took over Robert McGrath’s vision of American comfort food. After Renegade closed from some unfortunate real estate foreclosures, Donny was approached by the creators of The Salty Sow to open their concept in Paradise Valley. In 2012, Donny was asked back to Fox Restaurant Concepts to assist in opening their new concept, The Yard with Culinary Dropout and Little Cleo’s Seafood Legend.

After opening The Yard and redesigning the Pink Pony in Old Town Scottsdale, in 2013, he turned his sights on to one of his long time passion….brewing beer. In 2014, he became a partner at Scottsdale Brewing Company.

Today, Donny now serves as the Head Chef for The Phoenix Ale Brewery Central Kitchen.

Don Fawcett Head Chef

don fawcett
head chef