About our Chefs

Over Easy

Chef Aaron May is well-known for his contributions to the menus of a number of elite Valley restaurants. His magic touch in the kitchen is especially appreciated by the devoted patrons of Over Easy, and is exclaimed over by newcomers who had no idea that old favorites could be so amazing. Because our food ranges from traditional comfort to contemporary creative, food critics and fans disagree on what is the true “signature dish.” However, a recent issue (July/august 2010) of Food Network Magazine declared that our namesake dish – “Over Easy” – is their top pick for breakfast in the entire state.

Texas Roadhouse

It all began on February 17, 1993, when Kent Taylor opened the first Texas Roadhouse in Clarksville, Indiana.  Kent’s goal was to own not just a family restaurant and not just a steak restaurant, but a place where everyone, of all ages, could come and have a great meal and great fun for a great price.

We like to brag about our Hand-Cut Steaks, Fall-Off-The-Bone Ribs, Made-From-Scratch Sides, and Fresh-Baked Bread. Everything we do goes into making our hearty meals stand out. We handcraft almost everything we serve. We provide larger portions so you get more food for your dollar. And if you want an Ice Cold Beer or Legendary Margarita to wash it all down — well, we have those, too.

Le Cordon Bleu

Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs.

Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor’s and Master’s degrees in business that focus on the demands of a growing international hospitality industry.

Through our international faculty of Master Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning.

Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

Chef Jon Mortimer of Fry’s Food Stores

Jon Mortimer has been working in professional kitchens for the past thirty years. He started his cooking career in the resort town of Sun Valley, Idaho as a dishwasher at the age of sixteen. After working in various restaurants into his early 20’s and attending the University of Arizona as well as the Horst Mager Culinary Academy in Portland, Oregon,  Jon performed a pastry apprenticeship in Geilo, Norway and a hotel apprenticeship in Fiesole, Italy before returning to the U.S. to begin life as a corporate chef.

In 1990 Jon returned to Idaho’s capitol city where he owned and operated two fine dining restaurants, B.B Strand’s & Mortimer’s.  During this time he published his cookbook, “The Idaho Table” showcasing the foods of the Intermountain West using techniques of the world.  Along with being a cookbook author, accolades include Certified Executive Chef, adjunct professor to Boise State University School of Culinary Arts, Host of the weekly radio show Radio Café on KIDO 580 AM, television chef on KBCI channel 2’s “Culinary Tip of the Day”, and past spokesman for the United Dairymen of Idaho. He later headed west and worked as Chef de Cuisine at Kenwood Inn and Spa in California. He later relocated and worked as Executive Chef at the Radisson Fort McDowell Resort in Arizona.

In search of new challenges, Jon Mortimer took the helm as Corporate Executive Chef for Fry’s Food in October, 2011. With a varied focus that includes Bistros, Chinese Kitchen and the Fresh Attractions Cooking School he is attempting to bridge the gap between quick serve and quality.

  Cafe Azul at the Phoenix Marriott Mesa

Café Azul is the full service restaurant at the Phoenix Marriott Mesa.  The menu features New Age American Cuisine with Southwest and Mediterranean influences.  Café Azul  offers a full complement of breakfast items, custom sandwiches, fresh made soups, and an eclectic mix of dinner entrees sure to please both the casual diner and the culinarian.  Executive Chef Gregory Jovan hails from upstate New York and brings 20 years of cooking experience to Café Azul where his  innovative approach has been met with great success.  His use of fresh and modern ingredients helps keep Café Azul moving forward on the cutting edge of the culinary scene in downtown Mesa.