Here's how these chefs working in metro Phoenix, Tucson and Flagstaff are making an impact on Arizona's culinary scene and what's special about them.
Cory Oppold, currently preparing to open Course in Scottsdale
OK, so he may not be a rising star in the sense that he's been on the scene for a while, but Cory Oppold is a chef on the move. If you've eaten at Atlas Bistro, where Oppold had been an executive chef, or you have experienced one of his private dinners at your home, you know that this"Chopped" champion creates art on the plate with components like foie gras mousse, glacier lettuce, apricot jam, freeze dried blueberries, verjus gel and pistachios.
He surprises diners with the presentation. One dish looks like a donut decorated with dots of verjus gel, halved grapes and blueberries, pistachios, two delicate leaves of glacier lettuce and a quenelle of apricot jam. Picture the colors of cream, yellow, green, purple and orange on the plate. On his show"At Atlas Bistro, Oppold created a huitlacoche truffle and called it"not truffle.
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