Deseo: Meet Chef Derek Biazo

deseo has long been a PhoenixBites favorite. With the addition Chef Derek Biazo, we were curious to see if the restaurant would head in a different direction. After a dinner at The Rail last week we found we had nothing to worry about.

Chef Derek Biazo joins the team with every intention of committing to deseo’s fresh, flavorful Nuevo Latin cuisine. “Derek brings with him a passion for artful cooking that combines his great understanding of flavor and technique with a natural creativity and desire to delight his guests,” said Executive Chef Christopher Masco. “We are looking forward to bringing Derek’s new creative energy to the restaurant while continuing to create the longtime favorites that our guests return for time and time again.”

Who is Chef Derek Biazo?

Chef Biazo is a native of Kingman, Arizona and found his love for fine dining after a trip to Canada with his Grandmother at the age of 14. He soon found himself in Northern California, focusing on French-influenced California cuisine where he was a sous chef at Voignier. He helped to open the Menlo Grill Bistro at the Stanford Park Hotel and worked as executive chef at Alexander’s Steakhouse in the Bay Area. He also has had a successful run in Arizona, having worked at Elements, Top of the Rocks and Alchemy.

What’s the deal with deseo?

Deseo is a unique jewel in the desert. The restaurant focuses on Nuevo Latino cuisine, with a menu that focuses on fresh flavors and Latin American ingredients. A major highlight is that they have six distinctively different ceviches that are perfectly prepared and balanced. My personal favorite is the Tiradito Nikkei. This one is a combination of hon hamachi, truffle ponzu, rocoto chile pearls, cilantro, avocado and nori. The hamachi is tender and has a buttery texture, and the truffle imparts a sharp flavor while the nori adds that perfect balance of briny goodness.

Another favorite of mine from the night was the Tartare de Carne. This was a decadent treat, to be sure. You’ll receive Arizona prime beef tenderloin wrapped up in crispy plantain placed on top of aji verde and limon confitado. The kicker of the dish; chorizo dust. I’m not kidding – chorizo dust, people. It’s phenomenal. The plantain crisp adds a little texture and works as a delivery vehicle for the tartare, while the ajo verde and limon confitado add another level of flavor and the chorizo dust, well its chorizo dust and all kinds of amazing.

Can I get in on this epic dining situation?

Of course you can! While you may not get to enjoy the same dining options as we had during the media event, you can be sure that you will have a fully immersive epicurean experience that you will not soon forget. While the entire dining room is beautiful, with views of the expansive and lush greens, The Rail is the place to be if you want in on all the action. There are only 12 available seats on The Rail and it wraps around the open kitchen so you get a clear view of plating and all of the buzz going down. Every Thursday night deseo’s culinary team will do a demonstration of two signature ceviche dishes which will be paired with a signature mojito drink. You’ll also get to enjoy a three course dinner paired with South American wines. This signature Epicurean Experience will allow you to interact with the chefs, ask any questions tht you like and learn tips and tricks you can utilize at home. The three course dinner will include a salad, entree and dessert. The cost of the Epicurean Experience package is $75 per person, not including tax or gratuity. You can make your reservations by calling 480.624.1202 or reaching out to dining@kierlandresort.com.

Location

deseo is located within the Westin Kierland Resort and Spa at 6902 E. Greenway Parkway| Scottsdale| 85254

**We would never try to trick you! So you should know that I was invited to deseo to meet with the new chef and try out their Epicurean Experience. All the tastes, comments, and recommendations are made by me. Although I received my meal for free, my words and opinions are my own and cannot be influenced by a free meal. Check out our Disclosure Policy for more information. **

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© Taryn Jeffries 2016