Across Arizona, women chefs have long been a force in the kitchen, shaping menus, mentoring teams and setting the tone. These five chefs stand among the best, each bringing a distinct point of view, refined technique and a clear sense of purpose to some of the state’s most compelling dining destinations:
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Sara Garrant
Executive chef, Bourbon Steak at The Fairmont Scottsdale Princess: Commanding the grill at Bourbon Steak, Garrant builds dishes around fire, timing and top-tier ingredients, from richly marbled steaks to sensational seafood. Shaped by her Alaskan roots, her cooking reflects a deep respect for quality and seasonality, finished with bold presentation that turns each plate into a true centerpiece.
Learn more: scottsdaleprincess.com/bourbonsteak
Rochelle Daniel
Executive chef and partner, Atria: At Atria, Daniel’s menus strike a lively balance between refined technique and playful whimsy, driven by thoughtful sourcing and a passion for foraging. Each dish is composed with care, showcasing pristine ingredients through layered flavors and immaculate plating, resulting in plates that feel both artful and inviting.
Learn more: atriarestaurant.com
Rebecca Tillman
Executive chef, The Phoenician, A Luxury Collection Resort: Guiding the culinary vision across The Phoenician’s multiple dining venues, Tillman’s style is rooted in restraint and clarity, letting standout ingredients speak. An athlete-turned-chef and the first female culinary leader at the resort, her path blends discipline with creativity, and her menus reflect a balance of timeliness, personal heritage and an authentic commitment to sustainability.
Learn more: thephoenician.com/dine
Yulissa Acosta
Chef de cuisine, Hearth ’61 at Mountain Shadows: At Hearth ’61, a seasonal, ingredient-driven approach guides Acosta’s rustic take on modern American cuisine, subtly shaped by her Mexican heritage and early time in the kitchen. A C-CAP alum, she rose through Arizona’s top kitchens. Today, her menus spotlight local purveyors through technique-driven dishes rooted in balance.
Learn more: mountainshadows.com/dining
Esther Boado
Executive chef, Across the Pond: Blending Japanese technique with Filipino influence, Boado’s cooking brings a deeply personal lens to the eatery, from vibrant nigiri and sashimi to boldly flavored specialties. Inspired by her upbringing in the Philippines, each dish balances tradition and creativity, paired with artful presentation that reflects both her culinary and design sensibilities.
Learn more: acrossthepondphx.com
