Susan Knox Wilson
The next time you dine at Toscana’s, be sure to say “congratulations” to Chef Jeffrey. He has recently been promoted to the position of Executive Chef. “Chef Jeffrey has been with us as Sous Chef since 2017,” said Melissa Gonzales, PebbleCreek’s Food and Beverage Director. “He made outstanding contributions to the team in that role and, as our new Executive Chef, I know he will be instrumental in helping us grow Toscana’s.”
Chef Jeffrey began working in the restaurant business while he was still in high school. “My sister is a few years older than I and she began working in a local restaurant as did a few of my friends. I was jealous of all the money they were making, so I went to work, too, starting out as a part-time dishwasher, then prep cook. I discovered I really liked working in a kitchen. After I finished high school, I told my Dad I wanted to be a chef. He wasn’t keen on the idea and tried to talk me into going to college. But I was keen on following my passion, so I went to the Arizona Culinary Institute (ACI) instead and became a chef after all – and my Dad changed his mind!”
After graduating from ACI, Chef Jeffrey went to work for James Beard Award-winning chef Christopher Gross at his bistro, Christopher’s Restaurant. From there, Chef Jeffrey went back to The Wrigley Mansion, where he had done his “externship” from ACI. At the Wrigley, Chef Jeffrey held a number of positions including Lead Line Cook, Chef Tournant, Sous Chef, Banquet Chef, and Chef de Cuisine.
Chef Jeffrey’s passion for food is non-stop. After work, he enjoys watching documentaries about great chefs (he mentioned Jiro Dreams of Sushi as one of his favorites), watching cooking shows (he is a fan of Mind of a Chef), reading about cooking (he has more than 80 cookbooks in his collection), and thinking up fun and interesting dinners for Toscana’s (like the Breakfast for Dinner event in August).
Influenced by southern cooks, like Sean Brock, author of New York Times best-selling cookbook, Heritage, Chef Jeffrey favors simple, good food that offers good flavor and good value. “I like the idea of ‘comfort food’ with a little extra ingredient or spice here and there. You won’t find me adding ‘foam’ to a lot of my food,” he joked. “I think the secret to good food lies, not in complicated ingredients, but in the ability to take the simplest of ingredients and create something magical.”
Currently single, Chef Jeffrey recently moved to Goodyear. “I finally moved here four months ago and I have to say I love it. I used to live in Phoenix and had an hour commute each way, every day. Now I am one stop-light away – plus there is very little traffic and the West Valley is really pretty. I should have moved long ago,” he laughed.