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Patrick Boll’s plans weren’t under wraps for long.
After finishing his six-month-long stint as chef de cuisine at El Chorro Lodge just a few days ago, he couldn’t immediately go on the record about his new job.
But the press release just came out, and it’s official: the Arizona native, who worked under James Beard Award-winning chef Robert McGrath for 15 years, is now executive chef for the new Spotted Donkey Cantina II.
Located in the old El Paso Bar-B-Que space at Hayden and Via de Ventura in North Scottsdale, it’s the latest venture from partners Cliff Skoglund and Robert Hall.
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The restaurateurs founded the original Spotted Donkey, at El Pedregal, four years ago, and it’s popular with the North Scottsdale crowd for its contemporary spin on Mexican cuisine.
Skoglund and Hall hired Boll for his style of “Arizona cuisine,” so he’ll be changing up the menu at Spotted Donkey II, expanding lunch and brunch offerings, and introducing more local ingredients and regional flavors.
With a new wood-burning smoker, he will be cooking up smoked beef and whole smoked pig. He’ll create a “Donkey to Go” menu, and will also begin hosting special farm-to-table and tequila tasting dinners.
The restaurant is open daily for lunch and dinner at 8220 N. Hayden Rd., in Scottsdale. Call 480-922-1400 for more information.
