You definitely recognize him from your TV screen, and now travelers can enjoy a little taste of Chef Richard Blais on the road with his two signature restaurants at Grand Hyatt Scottsdale Resort: La Zozzona and Tiki Taka. Blais launched a total of six dining concepts altogether at the resort.

Translating to “messy delicious,” Blais’ first restaurant in Arizona might have the most evocative name for what is in store for diners. Blais’ extensive travels through Italy inspired the menu at La Zozzona, serving house-made pastas, wood-fired steaks and more.

At Tiki Taka, find an intriguing fusion of Japanese and Spanish flavors in sushi and tapas such as Hamachi pizza, beef bacon-wrapped dates, chorizo gyoza, a double crunch roll and shaved ice. Both restaurants represent Blais’ playful yet artful approach to dining.

And you can still catch Blais on your television. He was the winner of the inaugural Top Chef All Stars season, and he currently co-hosts Next Level Chef on FOX with fellow celebrated chefs Gordon Ramsay and Nyesha Arrington.

© Grand Hyatt Scottsdale Resort

WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?

The older I get, the more I love chocolate. It’s more the sugar that’s the guilty part, but definitely chocolate anything provides a fair amount of pleasure. On the other end, there are a few fruits that do very little for me. I apologize in advance to star fruit, kiwis and dragon fruit … maybe I just haven’t had a good one yet.

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?

I like doing family-style private dinners where there’s a larger roasted protein, a few sides, some fresh-baked bread and a vegetable-loaded salad. Toss in a pie, and this is generally my preferred format for a fun private dinner.

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?

The first real gourmet meal I made was fresh fettuccine noodles, and I rolled them out with a wine bottle. It was a disaster, to be fair. When I was 12, I also put potato chips “inside” a ham and cheese sandwich and thought this was a revelation!

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?

What a unique question! I’m properly made chips (fries) with ranch dressing and caviar.

WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?

I can’t think of anything. I don’t have negative emotions related to trends because if something has reached “trend” or “viral,” it means it was successful; and I’m more inclined to study that than hate on it.

Le Zozzona and Tiki Taka
Grand Hyatt Scottsdale Resort
7500 E. Doubletree Ranch Road
Scottsdale, AZ 85258
tel 480 444 1234