Last week, Top of the Rock, the signature restaurant at The Buttes in Tempe, announced the appointment of Akos Szabo to the position of Chef de Cuisine. Alongside Executive Chef Gregory Wiener, Szabo will be tweaking the current menu in coming weeks to incorporate more seasonal and locally-grown ingredients.
The restaurant itself is also undergoing some minor changes, including a design refresh and the addition of TV monitors where guests can watch the chefs preparing their meals in the kitchen.
Szabo is no stranger to the local culinary scene. He graduated from Scottsdale Culinary Institute and started his career at the famed Mary Elaine's at the Phoenician before jetting off for positions at the 5-star STUDIO in Laguna Beach, Palmer House Hilton in Chicago and Brasserie Jo at the Colonnade Hotel in Boston. One of the coolest diversions in Szabo's history was the vacation he took in Spain, during which he learned olive oil pressing in Toledo and studied Spanish cuisine.
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We certainly wouldn't mind if a little of that knowledge landed on the new menu in the form of migas (fried day-old bread) with pork ribs, or paella de marisco. Si?