Nik Fields, a private chef to celebrities (Sharon Stone to Snoop Dogg to skilled athletes), is opening her personal restaurant and store in Midtown on Could 15. The Stylish Chef market and restaurant, situated at 2301 North Central Avenue in suites 2 and three, are two separate entities adjoining to one another.
A newly constructed 3,000-square-foot restaurant will provide an upscale environment and serve high-end health-leaning meals by Fields. The neighboring 800-square-foot market will inventory olive oils, syrups, spices, pasta, sauces, kitchen instruments, books, and extra.
Though Fields fell in love with cooking early on, the culinary world needed to wait. Fields’ mother and father, from Jamaica and the Dominican Republic, anticipated a “actual” diploma. She completed highschool early, attended culinary college, which took her to Italy. Then she returned to the U.S., bought a grasp’s diploma, and had labored her approach as much as senior vice chairman within the finance world.
However 20 years later, she returned to her past love: cooking. This is how she bought there — and to midtown.
Phoenix New Occasions: Is there a second or reminiscence that related you to meals?
NF: There are two, really.
My father was a chef. After I was 7, it was a deal with for me to go to work with him. He labored at a detention heart for boys and would go there two or thrice every week and make cookies for these boys. I helped him roll out tons of of peanut butter cookies. I’ll always remember the boys’ faces once we’d give them the cookies. They noticed my dad as a god. I as soon as mentioned to my dad, “Wow, all this for a cookie?” Dad mentioned, “No. You aren’t simply baking a cookie. You’re bringing pleasure.”
My dad would additionally make dinner at residence. We had an enormous household, there have been 13 of us, so getting everybody collectively occurred as soon as every week. Once we’d all sit all the way down to dinner and he’d convey out the meals, it felt like he had a halo round his head. I keep in mind tapping my ft and shaking my legs as a result of I couldn’t wait to eat the meals he’d made. Cooking for me is a strategy to break down boundaries and construct bonds.
New Occasions: Have you ever at all times had an entrepreneurial spirit?
NF: Oh gosh, I by no means had an entrepreneurial spirit. I wished to have a steady revenue and was afraid of the unpredictability of working for myself. The truth is, I labored within the banking sector till January 2021. All I knew is I wished freedom.
New Occasions: You began with oils and spices earlier than shifting into cooking. Is that right?
NF: Sure, I began after I was older, so I knew I wanted a product. I did a research overseas in Italy throughout culinary college. No African-American cooks bought olive oil. In order that’s what I began with. Even now, Sharon Stone and the forged of The Sopranos are shoppers and once you get the okay from Italians, you realize you’re heading in the right direction. Then I moved to vinegars, spice blends (natural), syrups, and pancake mixes. So Stylish Chef is a gourmand model now.
New Occasions: Inform us about your olive orchard in Italy.
NF: After I traveled to Italy in 1995, I stayed with a household that owned an olive oil farm. We stored in contact. In 2016, I advised them what I wished to do they usually mentioned you’ll be able to have your orchard right here. I began with 4 timber. Now I’ve 60. It’s been one of the best expertise for being an oil connoisseur.
What’s to return: Margherita flatbread and caramelized onions, mushroom, and goat cheese with bourbon balsamic.
Stylish Chef Co.
New Occasions: When did cooking come into play?
NF: I bought my culinary arts diploma in 1995 however didn’t actually use it till 2015 after my very own daughter went to varsity. By 2016, I used to be working 60 hours every week at my job and 20 as a private chef. I traveled to Florida, New York, California. Being a chef is labor-intensive. Now add flying 5 days every week plus working my very own job and it was taking a toll on me. I didn’t wish to journey anymore. My husband advised discovering NFL gamers as shoppers. I truthfully wasn’t even trying. It simply occurred. A yr into it, COVID occurred and compelled me to be nonetheless.
New Occasions: Do you’re employed with different corporations for the sauces?
NF: I’ve been ready for somebody to ask me this query. I make every part myself. They’re all my recipes. We don’t have a co-packer. Our manufacturing web site will probably be in the identical constructing the place the restaurant and retailer will probably be.
New Occasions: What made you cross into the superstar world?
NF: I’ve at all times cooked for celebrities. It simply began with Sharon Stone. I don’t even know the way she discovered me. Then Snoop Dogg, film units, rappers, basketball gamers got here to me. I by no means needed to ask for something. It was at all times there. I really feel like I used to be combating for this my complete life and when the second got here, it was as if it was meant to be. So the wait was essential.
New Occasions: What introduced you to Arizona?
Nik Fields: I got here to attend ASU and by no means left. I bought my diploma in legal justice and later an MBA.
New Occasions: How did you determine on a restaurant?
NF: To go away my present job and dedicate myself to cooking full-time I had a monetary purpose in thoughts. I used to be driving by the Heard Museum in January of 2020 and observed the house throughout from it. Surrounded by condominiums, the placement was good for a restaurant. It took two months to signal the contract. We began building in March .
For extra info, take a look at the @chicchefcafe Instagram for the restaurant, @chicchefco for the shop, and @nikthechifchef for the chef.
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