Arizona Republic – Dustin Christofolo named chef of Quiessence’s new team
PHOENIX – August 9, 2013 – Long time Valley restaurant and catering entrepreneur, Pat Christofolo, has recently purchased The Farm at South Mountain after being involved with the property since 1997. Once again Christofolo is partnering with her son, Chef Dustin Christofolo, alongside a team of prestigious chefs, to operate one of Arizona’s most esteemed restaurants.
The mother-son duo worked together previously at Quiessence and received a highly acclaimed Zagat rating while managing the restaurant together. In the past, Quiessence has featured a series of accomplished chefs including Brian Ford, Hallie Harron, and most recently the highly respected team of Greg LaPrad and Tony Andiario.
Now, Chef Dustin Christofolo will return to Quiessence while continuing to also oversee the kitchen at The House at Secret Garden. His focus at Quiessence will be on the restaurant’s front of house and wine program. Chef Christofolo will integrate his handcrafted pasta dishes and “Farm to Table” experiences into his leadership of Quiessence.
Alongside Chef Christofolo’s pasta, house made salumi’s will be a staple of the Quiessence menu. Chef Jason Dwight, who has made his way back to Arizona from Chicago, will oversee the charcuterie program at Quiessence. In Chicago, Chef Jason was head butcher at Publican Quality Meats, (recently featured on The Travel Channel), where he created and implemented the salumi and charcuterie program. His previous chef roles in Arizona included Binkley’s Restaurant and Olive and Ivy.
The recent addition of a Wood Burning Masonry Oven in The Farm’s new Stone Grove will allow the Quiessence team to provide Fresh Artisan Breads. The bread and desserts program will be headed by another recently re-located chef, Katherine Dwight. Chef Katherine took on lead pastry roles in Chicago at L20 Restaurant and Bittersweet. While previously in Arizona, Chef Katherine was a baker for both MJ Bread and Tammie Coe Cakes, and St. Francis Restaurant. She also previously executed dessert production for Cowboy Ciao.
Chef Christofolo commented, “We want our guests to not only hear that we are using local resources for their dining experience, but to see it first hand when they’re at Quiessence. Part of that experience will include a server taking a patron to our lush garden, directly in front of the restaurant, and cutting herbs and edible flowers that will be used in their dishes that night.”
Quiessence will unveil the refined rustic menu later this fall with a re-opening in late September. The restaurant chefs will use their combined skills to deliver a truly “Farm to Table” experience by foraging Maya’s Garden; utilizing local farms; incorporating winemakers and fromagiers; and cooking with the unique resources of the Phoenix Valley to create a local, seasonal and organic experience.
About Quiessence at The Farm
Since 1998, Quiessence at The Farm has delivered a truly “Farm to Table” experience using locally sourced produce, meat and wine. The home of farm-focused and uncomplicated cuisine, the Quiessence kitchen will be a delight of house made salumi’s, fromage, artisanal breads, handcrafted pastas and local produce. Tucked away in The Farm at South Mountain in Phoenix, flavors shine through the Quiessence menu—a contemporary spin on both traditional and classic culinary techniques. For more information visit www.quiessenceatthefarm.com, www.facebook.com/QuiessenceAtTheFarm or www.twitter.com/quiessence.