Market Street kitchen made a big splash this week they announced the hiring of executive chef Michael Hunn bringing him back to the valley from his stint in Las Vegas working for chef Brian Massie and his MGM Grand restaurants. Hunn will oversee the Contemporary American rustic fare served at Market Street Kitchen including wood smoked meats, salads, fresh seafood and more. Hunn had been in Phoenix briefly working at Bloom Restaurant for Sam Fox and Roy’s at Marriott’s Desert Ridge before Vegas and has previously worked in Chicago at restaurants Weber Grill, The Four Seasons Chicago and Japonais.
Hunn learned about cooking and the food service industry at an early age growing up in Chicago, learning to cook from his Italian grandmother and the business part of it from his father who worked for Kraft & Oscar Meyer. He is classically trained in French & Italian cuisine and in the kitchen has the discipline found in a Japanese kitchen.
Hunn’s menu will be based on what’s available in the market at any given time with an emphasis on Rotisserie cooking. He loves regional American comfort food and chatting with his fishmonger, meat dude, farmers and other vendors from where he gets his ingredients.
Market Street Kitchen is open for Lunch: Monday – Friday 11 am – 3 pm; Dinner: Sunday – Thursday 5 – 9 pm Friday & Saturday 5 – 10 pm; and Brunch: Saturday & Sunday 10 am – 3 pm.
Market Street at DC Ranch 20775 N. Pima Road Scottsdale, AZ 85255 480-278-7044 www.marketstreetkitchen.comFollow me.