OCTOBER 2021 | 56 | FRONTDOORS MEDIA C-CAP students as apprentices over the years. “They don’t all stay in the culinary world, but they’ve accomplished something,” he said. “There’s nothing wrong with being in the kitchen because you learn about people, time management, math and all kinds of other stuff.” Tarbell enjoys seeing the kids grow and move on. Matt Fenton, a C-CAP scholarship winner, is an example. “He worked at Tarbell’s for six or seven years. I trained him and opened up my kimono — showed him everything about the restaurant business, including the back of the house, front of house, regulatory, government, all the things where people fail. He’s gone on to open his own restaurant — successfully — in Iowa,” Tarbell said. His success brings Tarbell joy, both for Fenton individually and because another C-CAP graduate has created another great place to eat. “We here at Tarbell’s fund two $5,000 scholarships every year for them to continue their education,” he said. Tarbell is known for being generous; he’s a staple at charity events throughout the year. So much so that early in “ I want to make this a teaching restaurant and influence in a positive way as many people as I can.” “I’m just a guy from a town of 600 people,” Tarbell said, reflecting on his rise. He credits much of his success to the community. “There’s a youthful dynamic to Phoenix. It continues to grow and evolve.”

FRONTDOORS MEDIA | 57 | OCTOBER 2021 Tarbell’s career, his accountant asked if he was aware he had given away three times more than he took home that year. “You might want to think about balancing that” was his advice. These days, the balancing act includes his own children, who are in middle school. Not surprisingly, cooking together is a favorite pastime. “There’s a lot of joy in cooking,” Tarbell said. “We bake and make homemade pasta. I make breakfast for them every day from scratch.” Fatherhood offers a new perspective and the responsibility that comes with mentoring a new generation. “We’re not always going to be perfect, but in our imperfection, we can also teach,” he said. “I don’t think any child is different from any other child in their abilities. I think it’s just access and opportunities. So if we can, in our small way, provide that inspiration, motivation, mentorship and an opportunity, then we are doing our part.” In many ways, the pandemic offered Tarbell a forced reset and a chance to prep for the courses to come. He looks forward to filming more episodes of “Plate & Pour,” traveling the state, eating food and sharing stories. He also has big ambitions for his bistro and wine store. “My aspiration is to get one Michelin star for Tarbell’s or any kind of team recognition for our wine program or service,” he said. “I want to make this a teaching restaurant and influence in a positive way as many people as I can.” Whether as chef, wine expert, TV host or musician, he remains everyone’s friend, showing up to give back and do the job. “That’s what I do,” he said. “I’m very work-focused. Always work, work, work.” To learn more about C-CAP Arizona and the Harvest Moon Feast, visit ccapaz.org . HE DOESN’T CONSIDER HIMSELF A CHEF. “I have a complicated relationship with this whole chef thing. How I was brought up in the European system is a chef is a chef all his life. Like, you were born to be a chef, with a pan in your hand.” Instead, the Paris-trained chef views himself as a restaurateur. HE SPEAKS FLUENT FRENCH. “I pinch myself now because back then, I didn’t think it was special. I learned in France. For me, it was just, like, being with my friends.” Quelle chance! HE MAKES EVERY DAY “YES DAY.” Tarbell’s enthusiasm makes him take on a lot. “I feel like, why not? As long as I can get a good night’s sleep and a little quiet time now and then, I’m good. So I do as much as I can.” HE’S AN AVID GUITARIST. Tarbell gigs with local all-star band Nate Nathan and the Mac Daddy-O’s, which will be headlining Harvest Moon Feast this month. “It’s 13 of the best musicians in Arizona. Except for me. I’m there because I’m the curiosity, like the cook with a guitar instead of a spatula.” HE’S BULLISH ABOUT THE LOCAL FOOD SCENE. “We’re a foodie town, a bar town, a whiskey town. There’s a lot of young chefs, owners and mixologists doing what they feel in an authentic, powerful and singular way.” Tarbell encourages everyone to eat up. 1 2 3 4 5 5 THINGS TO KNOW ABOUT MARK TARBELL