Chef Steven “Chops” Smith brings over two decades of Arizona culinary experience to our kitchen, where his cooking blends classical technique with bold, craveable flavor.

 

An honors graduate of the Scottsdale Culinary Institute, he honed his craft under Jager Griffin at Furio, Ivan Flowers at Different Pointe of View, and Chris Curtiss at Noca, before stepping into leadership as executive chef at Luc’s at El Pedregal. He later took the helm at Searsucker Scottsdale, representing the restaurant alongside its team at the James Beard Awards dinner in New York.

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Widely recognized for his mastery of handmade pasta, Chops sharpened his reputation at Fat Ox and went on to develop the acclaimed pasta program at Atria in Flagstaff. In 2025, he co-founded Four Top, an intimate dinner series with fellow chefs Rochelle Daniel, Cory Oppold, and Christopher Brugman, showcasing Arizona’s collaborative spirit and seasonal cooking culture.

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At our restaurant, Chops channels that same energy, technique-driven yet approachable, refined yet generous, to create dishes that feel both timeless and distinctly of this place.