We're going behind the scenes and getting up close and personal with some of the Valley's favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail.
"All I ever wanted to do was to open a restaurant where I was the chef," Aaron Chamberlin says.
But sitting in the loft space above the main dining at his Phoenix restaurant St. Francis last month, the chef goes on to describe himself as a "reluctant restaurateur."
When he opened the restaurant in 2009, Chamberlin says all he wanted to do was show up and cook. But it only took a few days for him to realize that the day-to-day operations of a restaurant required almost all his attention. He stepped away from the stove to take over more managerial tasks and these days, he's rarely in the kitchen.