Wrigley Mansion Gets New Executive Chef
Sunday, June 17, may be the last day of the season for the Valley landmark known as the Wrigley Mansion (better hurry and schedule that Sunday brunch), but before it re-opens on Wednesday, September 12, a new executive chef will have completely changed its menu.
"We've been wanting to change the menu for some time," says Paola Embry, Wrigley's CEO and co-owner of Christopher's & Crush in the Biltmore Fashion Park. "Because of the background of the Wrigley, we want the food to go in the direction of California and Mediterranean cuisine."
The right man for the job? Stephan Germanaud, who has replaced Chad Bolar, Christopher Gross' former chef de cuisine at Christopher's, as the Wrigley's new executive chef.
Germanaud grew up in Bordeaux, France, and earned a degree in French culinary art from the elite Lycee de L'Hotellerie et du Tourisme De Gasogne in Talence, France. In the Valley for 23 years, Germanaud has worked at the Phoenician, Vincent on Camelback, Carefree Station, and the Boulders in addition to running his own restaurants like Backstage Bistro and Bar in Scottsdale and N-Fusions French Bistro in Sedona.
"The Wrigley Mansion is a treasure in the Biltmore area and my vision is to continue its legacy and to be part of the history of this unique place," says Germanaud. "My menus will reflect the California/Mediterraneen style of the Mansion, making it fresh, simple, light, and affordable. Our Sunday brunch is spectacular and renowned, and I'm looking forward to enhancing it."
Embry tells me while a few dishes may change before the Mansion closes for the season, the new menu in full will be ready to roll come September.
I'll be looking forward to the new eats. Although the majority of Embry's changes to the Wrigley have been positive, the revamping of the restaurant's evening fare, on my visit, lacked the artful presentation and good taste found at the now-stellar brunch.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.