Shift offers a changing menu meant for sharing with a focus on seasonal and local ingredients. “We wanted a small bistro-type place where people could go multiple times a month and potentially get something different every time,” Wong said. “Guests at Shift can expect a rotating menu, creative approaches and a shifted mentality from the normal dining experience.” Recent dishes on the menu include Moroccan lamb tartare, Thai curry tofu, braised short rib with garlic and chevre polenta, and jalapeño cheesecake. Shift also offers specialty cocktails, local beer and an extensive selection of wine and spirits. Local suppliers are key to the menu at Shift. “We source as many local vendors as possible, whether that be in Phoenix or even the Four Corners. It’s really cool to be able to get tomatoes in December because of Phoenix’s growing season,” Wong said. The chef’s counter is a prominent feature at Shift. “The kitchen is completely open and diners can talk with the chefs while they make their food. It creates a relationship for someone who loves to cook and wants to share that passion,” Wong said. Wong opened Oeno Wine Lounge in September 2021, close to Shift. “I want to have multiple businesses in the Flagstaff community. Wine is one of my passions, so a wine lounge was an obvious choice,” she said. Over the past few years, Wong has seen the Flagstaff culinary scene expand. “It’s been great having Atria and other high-caliber restaurants open,” Wong said. “It helps our workforce and provides options for diners. I love growth; that’s what drew me to open Shift in Flagstaff in the first place.” For more information, visit shiftflg.com . A DRIVING FORCE Matt Carter has created some of the Valley’s most popular restaurants Arizona native Matt Carter has been a leader in the local culinary scene for more than two decades as executive chef and partner in some of the Valley’s most popular eateries. After high school, Carter spent a summer working at a breakfast restaurant in San Diego, which inspired him to go to Scottsdale Culinary Institute. After graduating, he worked at a French bistro in Old Town Scottsdale and quickly knew he wanted to focus on French cuisine, so he moved to Paris for almost two years. After living in France, Carter returned to Phoenix and worked for acclaimed chef Christopher Gross for over six years, working his way up from line cook to sous chef to chef de cuisine. Gross changed Carter’s perspective and influenced his future. “Christopher was an amazing mentor who helped me see the big picture and fall in love with the business,” Carter said. While employed by Gross, Carter gained an appreciation for a variety of cuisines while working at events with renowned chefs like Douglas Rodriguez and Roberto Donna. While cooking at a fundraiser with Gross, Carter met Thomas KITCHEN DOORS Photos courtesy of ZInc Bistro (top) and Fat Ox (bottom) 58 | FRONTDOORS MAGAZINE

Keller and got a job at the world-famous French Laundry in Napa Valley. After a year in California, Carter returned to Phoenix and worked at Michael’s at the Citadel, where he met his business partner. They opened Zinc Bistro at Kierland Commons in North Scottsdale in 2002. After the success of Zinc Bistro, Carter was looking to open another concept. Inspired by Rodriguez, an idea for a taco shop evolved into The Mission in Old Town Scottsdale in 2007. In 2016, he opened Fat Ox, incorporating what he had learned from Donna about Italian cuisine and dining. Shortly after Fat Ox opened, Carter opened a second location of The Mission at Kierland Commons near Zinc Bistro. Carter’s restaurants employ more than 450 people. “It’s fantastic how Arizona’s culinary scene has evolved, and a major factor is our ability to have a variety of ingredients delivered, like fresh seafood, as well as the growth of local suppliers for produce, meat and other items,” Carter said. “In the last 10 years, guests are becoming more educated and driving chefs and restaurants to be on the cutting edge of food and beverage trends, which has made local restaurants even better.” What’s next for Carter? “When I think about new restaurants, I think about what doesn’t exist locally,” Carter said. “I get ideas from other places as to what I can bring to Phoenix. That’s why I opened Zinc Bistro over 20 years ago, because there was nothing like it in North Scottsdale at the time,” he said. Carter has a lot of ideas, and the Arizona culinary community can’t wait to see what he opens next. For more information, visit zincbistro.com , themissionaz.com and ilovefatox.com. FIRED UP Acclaimed chef and former Marine Dom Ruggiero opens his third Valley restaurant Dom Ruggiero opened Fire at Will on Shea and Tatum Boulevards in Scottsdale in November 2022. “We get a lot of feedback that people really needed something like this in this area. It’s awesome to be in my hometown and open cool spots in the community for people to enjoy,” said Ruggiero, who grew up nearby. Fire at Will menu favorites include the award-winning Hush Burger from Ruggiero’s first restaurant, Hush Public House, Iberico ham croquettes, bacon-wrapped dates, and macaroni au gratin featuring aged gouda, manchego and gruyere. Photos courtesy of Zinc Bistro Photos courtesy of Cast Iron Concepts FRONTDOORS MAGAZINE | 59