Now Open

New Gourmet Popcorn Shop in Scottsdale Features Ex-Exec Chef of Queen Creek Olive Mill's Del Piero Restaurant

In January, 25-year-old chef Matt Carvalho was knee-deep in olive oil as the newly named executive chef of Del Piero, Queen Creek Olive Mill's signature restaurant. Months later, Carvalho is using oil in a decidedly different way -- he's using it to make gourmet popcorn.

See also: Queen Creek Olive Mill Hires Former RnR Chef Matt Carvalho

At the recently opened My Popcorn Kitchen, located in the East Thunderbird Square North Shopping Center in Scottsdale, Carvalho works with owners Kim and Perry Brush to create over 50 varieties of freshly made gourmet popcorn available by the bag or in gift boxes and tins.

So what's poppin' in Carvalho's kitchen? How 'bout beer cheddar, Southwest jalapeño, and pizza-flavored popcorn for starters.

Born and raised in Scottsdale, Carvalho started with RnR as executive sous chef when it opened in 2010 and has also done stints at Wildfish Seafood Grille and Maestro's Ocean Club prior to the Queen Creek Olive Mill Del Piero gig.

At My Popcorn Kitchen, Carvalho whips up seven categories of corn (basic, kettle, savory cheeses, caramel, nuts and caramel, fruity delights, and chocolates) that can be ordered up from a mini, three-cup sizes to giant party packs. Popcorn lovers can choose from traditional flavors like spicy caramel with peanuts, dark chocolate, and salt and vinegar to signature creations such as birthday cake, dill pickle, and bubblegum.

Plus, check for limited-time flavors like cinnamon toast kettle and sea salt caramel on My Popcorn Kitchen's Facebook page. My Popcorn Kitchen 14202 North Scottsdale Road, Scottsdale 602-903-6345 www.mypopcornkitchen.com


Follow Chow Bella on Facebook and 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'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld