Quiessence at the Farm executive chef and owner Dustin Christofolo knows the Italian culture well. He laughs about his family “speaking loudly” — but not necessarily yelling — to each other. (Think “The Bear.”)
“Especially in Southern Italy,” Christofolo said with a laugh. “It was intense. You would have grandmas just yelling at their grandkids. — but they were just talking to each other.”
Food didn’t get past him. He turns a handful of fresh ingredients into something unforgettable. The dishes are warm, communal and rooted in family, whether it’s Hayden Flour Mill Handmade Farfalle, a Bread service with Plum Compound Butter or Wood-Fired Wild Oysters with Mascarpone and Italian Caviar.
“My style is definitely European meets the Southwest. I guess you could say Italy meets the Southwest because that’s where I did my training,” said Christofolo, who graduated from the Italian Culinary Academy in New York City.
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Recently, Christofolo introduced two new dining experiences.
Tuesdays through Thursdays, he hosts the “Q” Tasting Experience ($130 with $65 for optional wine) and the “Q” à la carte menu (prices vary).
Guests who opt for the tasting experience aren’t limited to the set menu. Christofolo said diners can supplement the five-course experience with additional bites from the à la carte offerings, providing even greater flexibility.
The à la carte menu showcases ingredients from The Farm and local purveyors through dishes such as Parmigiano Tacos with Beef Tartare, Wood-Fired Wild Oysters, Hayden Flour Mills Agnolotti, Chula Seafood Grilled Salmon and Prime Grilled Ribeye.
“We were very successful with the tasting menu, but it kind of limits what diners can come in,” Christofolo said.
“Especially during the week, not everybody’s looking to do a tasting menu, and it’s expensive. We were thinking about how to make our restaurant a little more approachable for diners and how we could offer more value.”
According to Christofolo, the changes were inspired by guest feedback. Guests loved the restaurant’s seasonal approach but wanted options beyond an exclusive tasting menu. The new format lets diners choose a five-course tasting experience or build their own meal from a menu of seasonal dishes.
The expanded format also gives Christofolo and his team more room to experiment.
“It involves the shareable dishes, too. My style is about the company at the table, sharing the food and having the conversation,” he said.
As executive chef and co-owner of Quiessence at The Farm, Christofolo’s culinary roots run deep. His inspiration for specialty handcrafted pastas, house-cured meats, and unique layering of flavors all begin with the exceptional ingredients harvested from Soil & Seed Garden.
Each season, Christofolo curates each row and oversees the seasonal bounty. His partnership with local farmers and purveyors complements the Soil & Seed Garden harvests for his authentic Arizona farm-to-table menus.
“I get to say what we’re growing,” he said. “I work with the grower. I work with the other chefs. Together, we can see what we’re going to put in the ground.
“It’s nice to go out there, walk the garden and get the inspiration. The diners get to see where the vegetables are being grown and then sit down and experience it on their plate.”
By offering both formats, Quiessence hopes to appeal to a wider range of diners while preserving the thoughtful, farm-driven approach that has defined the restaurant for years. As Christofolo puts it, the goal is simple: “We just want to give more options, and that’s what people need and they’re looking for.”
