Executive Chef Rory Hewitt first learned of his passion for food and the restaurant business as a teenager, working at local dining establishments in Peoria, IL. It was there he made the decision to attend culinary school. So he moved to the Valley, and in 1999, he graduated from the Art Institute of Phoenix Culinary Program.
While attending culinary school, Hewitt became part of the kitchen staff at a well-known neighborhood restaurant, Phoenix City Grille. Since then, he has had the opportunity to learn even more about the restaurant business and grow as a chef. In 2009, he was named the restaurant’s Executive Chef.
As Executive Chef, Hewitt oversees the entire kitchen staff and is constantly reviewing and studying the influences and ingredients of Contemporary American cooking. While with Phoenix City Grille he has continued his ongoing research and education, by taking culinary trips to New York, Los Angeles, San Francisco and Mexico. While in Oaxaca, Mexico, he had the opportunity to spend time with Susana Trilling, a noted cookbook author, at her Seasons of My Heart cooking school.
His passion for creating unique food flavors and entrées is continually on display for Phoenix City Grille customers, in both the menu, which showcases the restaurant’s signature dishes including the cedar-plank salmon, pork tenderloin, and almond-crusted tilapia, and a variety of daily specials, which feature his culinary skills and the use of local ingredients.
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