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Meet Chef Matt Carter of The Mission, Fat Ox, Zinc Bistro, House Brasserie in Scottsdale

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Today we’d like to introduce you to Chef Matt Carter.

Chef Matt, can you briefly walk us through your story – how you started and how you got to where you are today.
I spent a lot of time in the back of my parents’ clothing stores, so I always thought I’d go into that.

Fortunately, that changed when I came home from a summer following the English rock band New Model Army across Western Europe and realized I wanted a culinary career. After high school, I’d held a job – just a job, not a calling – as a dishwasher at The Eggery breakfast restaurant in San Diego. I quickly advanced from dishwasher to prep cook to working on the line. So, when I decided cooking was a bonafide career option, I enrolled in and graduated from the Scottsdale Culinary Institute. I worked in a few restaurants but it was still just a job that fit my late-night lifestyle.

The defining moment came when I walked into Scottsdale’s La Chaumiere.

We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Being born and raised in Phoenix, but travelling and eating in some of the best restaurants in the world, I have a passion to elevate the food and cuisine available here. That’s why I have a diverse platform of restaurants serving modern takes on French, Latin, Italian and American. That means not only the dishes but sourcing the best products.

I’ve been cooking for 30 years. During the first five years, looking back, it was a bit of a struggle not knowing what I wanted to cook or who I wanted to cook for. But once I figured out that, French cuisine was what I was passionate about and that style of cooking, which influences my approach to cooking all types of cuisines — Latin, Italian, American, etc. — it all made sense.

As a chef and restaurant owner, it’s different now. When I was just a chef, all I did was focus on food. But now as an owner, I’m involved with all the decisions of the restaurant everything from the design of the restaurant to menus to fixing the plumbing. It’s also way more intense now because of how competitive the market is in Phoenix.

So let’s switch gears a bit and go into the The Mission, Fat Ox, Zinc Bistro, House Brasserie story. Tell us more about the business.
There’s something magical about a great dining experience. Being able to create that experience where a customer feels special and can forget about what’s going on in their lives for the time they are with us and just enjoy great food. That starts from the top, from my relationship with my partners, to the employees and translates to the customer. It’s not just about the food and the atmosphere, those are important, but it’s the people and making them feel special. That’s what each of my restaurants are known for or certainly what we strive for.

Each restaurant has its own vibe and cuisine for which we’re well known. At Zinco Bistro, it’s our classic french cuisine with a stellar seafood program including a 25-foot oyster bar and the best daily European fish specials. The Mission is focused on Modern Latin cuisine from Central Mexico to Argentina sprinkled with a little Caribbean and Spanish influences. Our tableside guacamole is well known, as is our almejas al vapor which is a Peruvian clam stew. Our pork tacos and grilled meats and seafood are also pretty special. Fat Ox is known for creative takes on Italian cuisine including our hand-made pastas, grilled meats and extensive wine menu.

I’m most proud of my staff. Seeing the people who work for me or who have worked for me, take off in their careers and knowing I’ve influenced them to them to find their own way in this business makes me proud.

Has luck played a meaningful role in your life and business?
I don’t know if I believe in luck. I believe that hard work creates opportunity and knowing when to say yes or no to something is key. The way I approach a decision is, if it makes you knot-in-the-bottom-of-your-gut, kind of queasy, like looking over the edge of a cliff — then that’s exciting and something you should go for.

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Image Credit:
Nicky Hedayatzadeh

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