4

Chef Herb Wilson Has Left SumoMaya in Scottsdale; Matt Zdeb Promoted to Executive Chef

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

It's been about two months since the highly-anticipated Scottsdale restaurant SumoMaya opened its doors, but already there are some changes coming to the restaurant's kitchen.

Chef Herb Wilson of Top Chef Masters fame has left the restaurant to pursue other opportunities outside the Valley. He'll be replaced by chef Matt Zdeb, who was formerly SumoMaya's executive sous chef.

See also: 5 Best New Metro Phoenix Restaurants of 2014 -- So Far

"Chef Zdeb has been at SumoMaya since the beginning, cooking alongside chef Wilson and developing our very unique menu. Between Chef Zdeb and our Sushi Chef, Andy Suzuki, chef Wilson built a very talented team with the idea that they would take over for him one day," says SumoMaya owner and local restaurateur German Osio.

Prior to joining the SumoMaya team Zdeb was executive chef at both Sushi Roku and the W Scottsdale Hotel.

Osio brought Wilson to the Valley about a year ago and selected the chef specifically for his experience blending Latin and Asian cuisines -- Wilson came to SumoMaya from Sushi Samba in Las Vegas. That restaurant specializes in "a unique blend of Japanese, Brazilian and Peruvian cuisine."

Fans may also have recognized Wilson from his television appearances on Bravo's Top Chef Masters. Wilson's resume also included time at three-star Michelin kitchens in France as well as Le Refuge and Bambou, both in New York.

SumoMaya is probably the most ambitious fusion restaurant to open in the Valley and serves an extensive menu of dishes inspired by both Mexican and Asian cuisines. Highlights include dishes such as hamachi ceviche with yuzu, truffle oil, and green apple and Vietnamese Style "Shaking Beef" with watercress, scallions, and Serrano pepper lime sauce.

See also: (First Taste) Sumo Maya in Scottsdale: Mexican Style Pho and Korean Beef Tacos

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.