Chef Alex Stratta has spent his culinary years in and out of Phoenix, but now, he’s back as the executive chef of Belmont Kitchen & Cocktails. The move has brought the celebrated chef full circle to the city that helped put him on the map at the beginning of his career.
The Beginning for Chef Alex Stratta
Things were different when the chef first started out in the desert, he said. “In 1990, it was fertile ground with guys like Vincent Guérithault, Chris Bianco, Christopher Gross, Lenny Ruben, Robert McGrath, Chuck Wiley, Eddie Matney, RoxSand Scocos – all the real OG Phoenix chefs,” said Stratta. “I went right to them and asked them how they got good products out here. Now, they’re mostly still chipping away, continuing to keep progress moving forward and so am I.”
Stratta comes from a long line of hoteliers and was drawn to the hospitality business, particularly the luxury market. However, he gravitated towards the kitchen because, he said, he was attracted to the chaotic environment and interest in honing his cooking skills. With a career shaped under legendary chef names like Alain Ducasse and Daniel Boulud, Stratta planted culinary roots and learned the art of creating a refined cuisine.
“From Ducasse, I learned about ingredients, techniques, discipline and the importance of simplicity in cooking,” recalled Stratta. “From Daniel, it was about instinct, creativity and drive. I’ve found it all very practical and continue to follow their lead.”
Moving to Phoenix and the Food Network
That knowledge helped lead Stratta to Phoenix, where he became the executive chef at The Phoenician resort’s restaurant Mary Elaine’s in 1989. He was 23-years-old at the time, living the chef’s life as a line cook in New York City. But, he said, he was ready for a change.
“Honestly, I fell into that opportunity and as I saw it at the time, I had nothing to lose,” explained Stratta. “Gratefully, it all worked out despite the obstacles and setbacks I ran into at the time. It was a great learning experience.”
Stratta took that experience and ran with it, winning a James Beard award for Best Chef Southwest before going on to run Renoir at The Mirage resort and his own two-Michelin-starred restaurant Alex at Wynn resort, both in Las Vegas.
In the midst of garnering culinary’s highest accolades, television came calling. Stratta competed on Iron Chef USA, where he defeated chef Marcus Samuelsson. Next, he did the third season of Top Chef Masters, where he finished seventh.
“When the Food Network started, I had been approached about shows and participating…but at that time, food television was in its infancy and I thought it wasn’t for me,” said the chef, who ended up getting another chance 20 years later and decided to try again. “Now, I love it and I learned I’m a natural ham. It’s fun, everyone from the executives to the production people are very accommodating and it shows that they love what they do.”
Now, between shows, Stratta has settled back in Phoenix. The nomadic chef said he is happy to have landed home, and plans to stay for the long haul. With that, we asked the chef about where he likes to dine out on the town when he’s able to break away from the kitchen.
Chef Alex Stratta’s Greater Phoenix Restaurant Recommendations
Tacos Chiwas
A local institution that serves up Chihuahuan-style food, Stratta praises the authentic and unfussy food. “It tastes like they care! Easy and simple food, but it should stay that way. Their carnitas ($3.49 per taco) and chicharron (burrito, $12) are my go-to, anything there that goes oink-oink.” The menu is known for grilled meats, gorditas, and handmade tortillas.1028 E. Indian School Rd., Phoenix; and 127 W. Main St., Mesa; tacoschiwas.com
Essence Bakery Cafe
“Eugenia is an artist with dough, which is great because I love to eat good bread!” Stratta said. He always picks up almond croissants and baguettes from the Arcadia neighborhood spot, which offers European baked goods along with an assortment of breads and pastries. There’s also a breakfast and lunch menu, complete with weekly specials; check out the individual Quiche Lorraine or brioche French toast at breakfast (both $15.50) and spanakopita ($15) at lunch. 3830 E. Indian School Rd., Phoenix, essencebakery.com
Pizzeria Bianco
One of the OG’s of Arizona’s dining scene, Pizzeria Bianco is a beloved local institution and one of Stratta’s favorites. “The Wiseguy pie ($26) is my favorite but honestly, anything [Chris Bianco] makes is number one because it’s so authentic,” said Stratta. Serving pizzas since 1988 and a James Beard award-winner in 2003 and 2022, guests flock to Pizzeria Bianco for wood-fired pies and thoughtfully crafted pastas. Multiple locations, pizzeriabianco.com
Glai Baan
“I’ve only managed to get in here twice, and whatever I can get when I’m there is amazing!” The intimate spot serves Thai street food and is a newly-listed Michelin Guide Recommended restaurant. Not only that, but chef/owner Pornsapak “Cat’ Bunnag has been a James Beard semifinalist. There are classics like Pad Thai ($20) and twists like Mackerel Fried Rice ($20). Make sure you also order the Son In-Law Eggs ($6), which features fried hardboiled eggs. 2333 E. Osborn Rd., Phoenix, glaibaanaz.com
Sushiholic
“It’s fun with great staff and easy with reasonable prices.” While the large menu provides ample options for ordering, Stratta often goes with the vegetable udon soup ($13). Look for the Kiwi Salmon Sashimi ($16) for a fresh take on a classic, or the Hamachi Kama with ponzu sauce ($15). 3957 E. Camelback Rd., Phoenix; and 1455 N. Scottsdale Rd., Suite 115, Scottsdale, no website
Visit chef Stratta at Belmont Kitchen & Cocktails Sunday through Thursday from 3 to 9:30 p.m., and Friday and Saturday from 3 to 10:30 p.m. 8876 E. Pinnacle Peak Rd., Scottsdale, belmontkitchenandcocktails.com
