“Uncompromising quality and a genuine connection to the farms — that’s why I choose Niman Ranch Pork.”
Chef Gio Osso is one of Scottsdale’s top chefs, having overseen several nationally recognized restaurants in the Valley. Originally from New Jersey, Gio spent a considerable amount of time in Italy before calling Arizona his home.
His three year-old restaurant Virtù Honest Craft features contemporary cuisine inspired by Gio’s Mediterranean roots and global influences. It was recognized as one of the top 20 “Best New Restaurants in America” by Esquire Magazine and became a semifinalist for James Beard’s Best New Restaurant award. The menu changes weekly, featuring house-made pastas, superb seafood, new Mediterranean creations and rustic favorites.
Gio just opened his second restaurant in downtown Gilbert this past spring. Nico Heirloom Kitchen, named after his son, is more casual than Virtù. The open kitchen and patio herb garden create a comfortable yet upscale atmosphere. The cuisine ranges from light fare to a 50-ounce prime tomahawk rib eye, all focusing on Italian family recipes made with local ingredients.
Kevin and Darren Malhame are co-owners of Northstar Café, Third and Hollywood, and Brassicain the greater Columbus area of Ohio, alongside Kevin’s wife Katy. We took some time to chat with them about how they got started in the restaurant business and what drives them to source fresh, sustainable ingredients.
“It is such a privilege to have access to fresh pork raised by an independent family farmer. Niman’s commitment to humane farming practices and their consortium business model should be the standard in our world’s food supply. I have never tasted anything better!”
Chef Paul Mattison grew up in New York cooking and gardening side by side with his Italian grandmother, Esther. He began his culinary career at age 15 in a local Greek restaurant and was encouraged by the restaurant’s owner to attend the Culinary Institute of America (CIA). Upon graduating with honors from the CIA, he went to Aspen where he refined his skills over the next five years working at Piñons, a one-of-a-kind restaurant receiving top kudos from Zagat.
In 1991, Paul relocated to Sarasota, Florida, as the executive chef and proprietor of the Summerhouse Restaurant on Siesta Key. The Summerhouse quickly became a local treasure and institution, establishing Paul as a celebrated local chef. Each Mattison’s restaurant location is unique to its neighborhood, offering his signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Mattison’s Catering is a chef-owned and operated company procuring fresh, natural, and local ingredients.
Also known for his community-based efforts, Chef Paul Mattison received several national service awards. He gives culinary classes and demonstrations for charity organizations like the Boys and Girls Club, Girls Inc., Sarasota County, and Selby Gardens. Paul serves on the Advisory Board for Keiser College and Sarasota County Technical Institute’s Culinary Arts Program, and Sarasota’s Downtown Farmers’ Market. He also serves on the Board of Director for All Faiths Food Bank and Florida Winefest & Auction.
“To me, Niman Ranch is the pinnacle and gold standard of producing the highest quality animal products in the industry. Their unwavering commitment to outstanding sustainability and complete transparency of their products is unmatched. It makes me proud to serve my guests Niman Ranch products at my restaurant, as I know I am providing the best of the best in the industry.”
Enosh Kelley, owner/chef of Bistro Montage, isn’t describing the first time he saw the love of his life. At least, not the way you think:
“I remember what she looked like. What she wore. The expression on her face.”
He’s describing the first moment he realized he wanted to be a chef. At the time, he was working in a restaurant while going to business school at the University of Iowa. “One day I bought the ingredients for a dish I’d seen on Great Chefs—Great Cities. I took it all to work and served it as the special,” Kelley explains.
Seeing a customer enjoy that dish set the course for the rest of Kelley’s life. “Watching her eyebrows pop when she took the first bite of that dish, seeing the smile on her face, that was my ‘ah-ha’ moment,” he says.
Shortly after that experience, Kelley dropped out of business school and enrolled in New York’s prestigious Culinary Institute of America. While there, he fell in love with classic French food.
By the fall of 2001, Kelley had graduated from the Culinary Institute and moved back to Iowa. In 2003, when the former owner of Bistro Montage decided to sell, Kelley realized that buying the restaurant was the right move at the right time. Since becoming the owner and chef of Bistro Montage, Kelley has taken the restaurant to new heights—earning rave reviews from The Wall Street Journal and The Des Moines Register, as well as a Best Chef of the Midwest nomination by the James Beard Institute. Today, he continues to push the envelope with new takes on French classics—always with the goal of delighting his current customers as much as his first.
James Beard nominated Best Chef Midwest
5 Best Chefs In Des Moines: Enosh Kelly / Bistro Montage – MetroMix Magazine
We’re kicking off summer with our annual Picnic on the Prairie, where we host Niman Ranch hog farmers, our country neighbors and local community. It’s a potluck, so we ask guests to bring something homemade with seasonal, local, and sustainable ingredients. We plan our picnic around the Summer Solstice to celebrate the vibrant abundance brought on by the summer months.
“Niman Ranch has some of the best farmers in the country and continues to be a household name for chefs. As a consumer, you should be able to trust your farmers and the products that they produce. I know I do. I trust Niman Ranch farmers. These farmers are hardworking families that dedicate their lives to ensuring high quality meats. I believe in the the quality of Niman Ranch pork and also appreciate that their meat is raised humanely and sustainably. I respect the measures taken to ensure that their hogs are raised with care which in turn guarantees better tasting meat.”
Chef Joseph “JJ” Johnson is a James Beard-nominated Executive Chef at The Cecil and Minton’s, both based in Harlem, NY. A graduate of the Culinary Institute of America, he went on to hone his skills in some of New York’s most esteemed kitchens including Centro Vinoteca, Jane, and Tribeca Grill. In 2013, Chef JJ helped open The Cecil, NYC’s first Afro-Asian-American restaurant, with restaurateur Alexander Smalls, which was named Best New Restaurant of the Year in 2014 by Esquire Magazine. Soon after, he joined the kitchen of its sister restaurant Minton’s, the revived jazz supper club next door.
Chef JJ’s accolades include a nomination for a James Beard Foundation award for Rising Star Chef (2015), an award from Star Chefs as a Rising Star Community Chef (2015), being named as one of Observer’s “20 Under 40” list of extraordinary philanthropists (2016), Forbes’ 30 Under 30, Zagat’s 30 Under 30, and Eater Young Guns (all in 2014), and being recognized as Chef of the Year by New York African Restaurant Week (2015).