For Chef Ivan Gonzalez, the kitchen has always been a sanctuary of memory and connection. “I’ve been cooking for as long as I can remember,” he reflects, recalling a childhood where food served as the vibrant centerpiece of every family gathering and celebration. This early fascination with how a single meal could unite people blossomed into a lifelong passion.
Gonzalez started out working his way up through restaurants across Arizona and now serves as executive chef for Pretty Decent Concepts. The hospitality group’s diverse portfolio includes notable offerings Wren & Wolf, Chico Malo (where Gonzalez worked previously), Cleaverman, and Filthy Animal.
He was instrumental in defining the experience at Uppercut, an intimate beef omakase concept that is tucked within Cleaverman, and is currently preparing for the highly anticipated opening of Roman God of Fire alongside chef Scott Conant.
“The key is making sure every concept has its own identity,” Gonzalez explained. “At Wren & Wolf, that means continuing to evolve a modern steakhouse experience with a sense of energy and occasion. Then there’s Chico Malo, which is rooted in bold, vibrant Mexican flavors, while Filthy Animal allows us to be a little more playful and unexpected. My job is to protect what makes each one unique while maintaining a consistent standard of excellence across the board.”
In 2025, Gonzalez’s talents in the kitchen were recognized on another stage, receiving Top Chef at the annual Foodist Awards, which honors the best in the restaurant industry across Arizona. Wren & Wolf was also honored with the Standout Signature Dish award for its enviable and beloved beef wellington.
“It was incredibly humbling,” he said. “There are so many talented chefs doing amazing work in Arizona, so to be recognized by your peers and the community is a huge honor. Awards are never something you work for directly, but they do serve as a reminder that the hard work, long hours, and dedication of the entire team are being noticed.”
With so much on his plate, Gonzalez relishes being able to kick back and enjoy some well-earned relaxation time at some of his favorite local places. Which, lucky for us, he divulged for our reader.
Mariscos A Todo Mar
“Chef Jorge serves the best Mexican seafood in Arizona, hands down,” said Gonzalez. “The product is always incredibly fresh.”
The unassuming spot in the city’s West Valley is known for its flavorful aguachiles ($22.50) and specialty seafood cocktails. Gonzalez favors the shrimp cucarachas ($30), noting that “it’s spicy but you can’t stop eating them.” 2682 S. 83rd Ave., Phoenix, no website
Andreoli Italian Grocer
The locally beloved restaurant and market is Gonzalez’s go-to spot when he’s craving a taste of Italy.
“I’ve been a customer there for years, it’s a longtime favorite of mine,” he said. “The pasta boscaiola with mushrooms and spicy Italian sausage in a creamy tomato sauce ($25) is the best.”
Andreoli’s offers other pasta dishes too, alongside its well-known sandwiches like the porchetta ($15.75), and specialities like beef tripe in tomato sauce ($34). The grocery section carries a wide variety of Italian imports difficult to find anywhere else in the city. 8880 E. Via Linda, Scottsdale, andreoli-grocer.com
Otro Café
Gonzalez credits Otro Café as the best spot to grab a Mexican brunch, which the neighborhood joint serves daily from 8 a.m. to 4 p.m. The menu is centered around the cuisine of Mexico City, with familiar dishes like posole blanco ($9) and huevos rancheros ($13) dotting the menu.
“You have to get the pancakes ($6) for sure,” said Gonzalez. “They’ve got a very unique flavor [and] we couldn’t find a good pancake until we went to Otro Café.” 6035 N. 7th St., Phoenix, otrocafe.com
El Rincón Sinaloense
Tucked into a strip mall, this is where Gonzalez heads for barbacoa with homemade corn tortillas ($4.99).
“The dishes transport you to Sinaloa,” said the chef. “They really provide the true flavors of Sinaloan food.” The family-owned restaurant serves classics like chilaquiles verdes ($12.47) and menudo blanco ($16.99). 7540 W. Indian School Rd. #A7, Phoenix, elrinconsinaloense.com
Buck & Rider
A Valley institution, Gonzalez credits the restaurant’s consistency as one of the reasons why he never hesitates to eat there.
“It never disappoints,” he said. “It always starts off well with the fresh bread service ($12).”
The seafood restaurant is known for having an excellent daily raw bar and fresh fish of the moment selections. Go any day to have standards like the Jumbo Lump Blue Crab Cakes ($51) and Pan Crisp Yellowtail Snapper ($36). There’s also a strong happy hour menu with $2.50 oysters. Multiple Locations, buckandrider.com
