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After recently celebrating its 80th anniversary, the Wigwam Golf Resort & Spa is undergoing a $7 million rejuvenation that includes a new signature restaurant to replace Red’s Steakhouse.
Brian Cooper (former exec sous chef at Lon’s and sous chef at T. Cook’s) returns to the Valley from his current gig at Santa Fe’s Inn and Spa at Loretto to be the chef de cuisine.
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Set to open in January, the still-unnamed farm-to-table concept is one of two new spots at the Wigwam whose menus will be created with the help of James Beard Award-winning chef Chris Bianco, known for his longstanding support of local farmers..
While Bianco says he’s “helped instill a culture, commitment, and philosophy to celebrate the farm-to-table experience, including the importance of making long-term commitments to our farmers and artisans,” he notes that this “will ultimately be Brian’s restaurant.” The two chefs will work closely together to launch the new concept.
Expect a seasonally driven menu that focuses on Arizona produce and artisanal products, and eschews pre-packaged foods and frozen desserts. Cooper will create many of the dishes on a large wood-burning grill.
“Restraint and respect will be the two main ingredients,” Bianco notes.
As the opening approaches, check back with Chow Bella for more details about the concept, menu, and opening date. Visit www.wigwamresort.com for info about the Wigwam.
