Scottsdale's James Beard Chefs

It’s no secret that Scottsdale’s fine dining scene is racking up national recognition. While there are currently no Michelin-starred restaurants in Arizona, Scottsdale boasts an abundance of James Beard-recognized chefs. From award winners to rising semifinalists, these chefs are helping define the city’s place on the global dining map.

Cory Oppold, COURSE

James Beard Nominee: Best Chef Southwest, 2025
Best Chef: Southwest nominee Cory Oppold (pictured) finds purpose in the craft of building meaningful dining experiences through creative, seasonal cooking. “It's definitely the creative aspects of crafting these dishes, and then from the dishes creating an experience; a dining experience for everyone,” he says. What makes it worth the effort is seeing that experience land. “Whether it was just for fun or if they're coming out to celebrate a special occasion, that is gratifying.”

For Oppold, the energy in Scottsdale’s dining scene propels things forward. “The food scene here has really blown up. We're very grateful that people are willing to try different dining experiences,” he says. That openness fuels his work at COURSE, where guests lean into multi-course tasting menus and unexpected flavor combinations that come to life in plates like his octopus with mole verde and beef tenderloin with chestnut mushrooms. Ultimately, Scottsdale is a city that’s always hungry for something new. And as COURSE’s success proves, diners are happy to show up for it.

Giovanni Scorzo, Andreoli Italian Grocer

James Beard Nominee: Best Chef Southwest: 2022
Chef Giovanni Scorzo, of Andreoli Italian Grocer in North Scottsdale, brings straight-from-Italy authenticity to his deeply regional menu of handmade pastas including gnocchi with veal sauce, salumi, and rustic classics like the grilled whole sea bass served with roasted potatoes and seasonal vegetables. A 2022 James Beard semifinalist for Best Chef: Southwest, Scorzo focuses on simplicity and tradition, offering a menu that reflects his roots without compromise. Andreoli has become a local staple for those seeking Italian food that’s as honest as it is flavorful.

Bernie Kantak, Beginner’s Luck

James Beard Nominee: Best Chef: Southwest, 2025
Best Chef: Southwest nominee Bernie Kantak loves what he does because “food is a great connector for people.” Inspired by his grandmother, who hosted large wedding receptions that brought joy to every guest, he strives to recreate that same warmth in his own work. Starting as a dishwasher at age 10, Kantak learned early on the power of hospitality. “Coming in hungry and leaving with a full belly, a big smile and a hug is something that we try to do every day,” he says.

Since opening Citizen Public House in 2011, The Gladly in 2013 and Old Town’s Beginner’s Luck in 2024, Kantak has helped define modern Arizona dining with signature dishes like the Original Chopped salad with salmon and couscous and his decadent mac and cheese (which you can request to have topped with Grandma Francis’ chili sauce for extra good luck!). He’s inspired by the city’s evolving palate, where chef-driven spots, inventive menus and adventurous diners make Scottsdale a place where culinary creativity is not only welcomed but expected.

Charleen Badman, FnB

James Beard Award Winner: Best Chef Southwest: 2019
Chef Charleen Badman, co-owner of FnB in Old Town Scottsdale, is known for turning Arizona-grown produce into thoughtful, unexpected dishes, from crispy tempura shishitos to pastas with roasted heirloom potatoes. Her vegetable-driven approach earned her the James Beard Award for Best Chef: Southwest in 2019—the first Arizonan to win in over a decade. At FnB, the menu shifts with the seasons, proving that local ingredients, in the right hands, can anchor some of the city’s most compelling food.

Nobuo Fukuda, Hai Noon

James Beard Nominee: Best Chef Southwest, 2005, 2006
James Beard Award Winner: Best Chef Southwest, 2007
What Best Chef: Southwest award-winner Nobuo Fukuda loves most about what he does is the element of surprise. He builds dishes that challenge expectations (think Japanese fried yams with salsa verde or eggplant baked with bacon miso), then watches the reactions unfold. “People are kind of surprised because they’re not expecting it, and they love it,” he says. “I like to see those guests’ faces, like, ‘Oh, that’s cool!’ That makes me feel excited.”

Fukuda opened Sea Saw in Scottsdale in 2002, helping define the city’s early Japanese small-plates scene before its closure in 2009. Now, he’s at the helm of Hai Noon. Over the decades, he’s watched Scottsdale diners evolve into curious, engaged eaters. “People started getting more foodie in a way,” he says. That shift has opened the door for more risk, more creativity, and more room to explore. “People like their choices, so it’s always good to have a lot of choices.”

Mike & Jeff Mastro of Prime Steak Concepts 
Ocean 44 & Dominick’s Steakhouse

James Beard Nominee: Outstanding Restaurateur, 2020
Brothers Mike and Jeff Mastro have helped shape modern Scottsdale dining with restaurants like Dominick’s Steakhouse and Ocean 44. Known for their luxe take on the classic steakhouse, their menus go big on both steak and seafood, what they call the “and” experience. It’s an experience you can have yourself when pairing Ocean 44’s butter poached main lobster tails and the 45-day dry-aged bone-in ribeye together. Building on a legacy started by their father, Dennis Mastro, the two brothers have turned family roots into a nationally recognized dining brand. In 2020, they earned a James Beard Award nomination for Outstanding Restaurateur, spotlighting their impact on the restaurant industry in Arizona.