We knocked on the doors of top toques in the Valley. Look who answered.
Tables are clearly a thing for Justin Beckett, chef and owner of Beckett’s Table (beckettstable.com) and the new Southern Rail. His home kitchen’s focal piece is the frosted oval table he designed as an extension of the countertops. “The kids can sit and do homework while Michelle [his wife] and I cook,” he says. And in the mornings, the children watch their dad prepare chocolate-chip pancakes in the shapes of Mickey Mouse, dinosaurs or hearts. With the 1956 Central Phoenix ranch home, Beckett took the kitchen to its studs to start from scratch, doing most of the demo work himself. His dream kitchen slowly evolved: cherry-stained cabinetry, bamboo flooring, Viking appliances and the piece de resistance, the teal glass subway-tile backsplash that brought his vision fully to life. To keep things sleek, all the plugs and lighting are mounted under the cabinetry, and a built-in sound system is usually tuned to groovy tunes while Beckett turns the day’s farmers market finds into simple, fresh family meals. “I’m very much in love with the way it came out,” he says of his kitchen.
Pauline Martinez, the high-energy owner of Perk, moved into her North Scottsdale home last summer and immediately began remodeling the kitchen. “I believe your personal space should inspire you. This new kitchen inspires me to go in there and use it,” she says. Clearly the 1990s builder-grade kitchen that preceded didn’t move Martinez. She resurfaced the perimeter cabinets and kept the GE Profile appliances, but created additional counter space, changed the flooring and added her favorite element, a 10-foot showstopper of an island. Its dark wood contrasts beautifully with the white cabinetry and white quartz granite countertops. “I love the brightness of it,” she explains. “It has an always classic look.” For Martinez, a trained architect and designer, her kitchen is the heart of her home. It’s where she and her husband, Carmen, and their 12-year-old son congregate. And despite spending hours in the kitchen at work, Martinez says she cooks at home to relieve stress. Whether at Perk or at home, her focus is on fresh ingredients and from-scratch meals. “Nothing is more comforting than food,” she says. “You can always find me in a kitchen.”
Media mogul turned food festival entrepreneur turned restaurateur Rick Phillips has his hands in all things foodie in the Valley. The laid-back owner of Bootleggers loves to cook and entertain, and his remodeled Al Beadle home near Paradise Valley reflects his passion and personality. Phillips and his wife, Angela, gutted the home and spent a year remodeling and expanding the space. Today the full galley kitchen is done in the postmodern aesthetic Beadle is known for, with sleek Italian cabinetry, white recycled Silestone countertops, slate subway glass-tiled backsplash, stainless steel GE Profile appliances, and a concrete stained floor covered with Angela’s recent flea market find—a gorgeous vintage Turkish rug. The couple’s personality is on display throughout the space, from their collection of espresso coffee cups to a nook featuring a steel wall displaying pictures of daughter Gemma and favorite recipes. Dotting the shelves are cookbooks, including Alienea by avant-garde chef Grant Achatz, and the more approachable Ad Hoc by Thomas Keller. Foodwise, the Phillips family keeps things pretty simple at home. “I grill fresh veggies and proteins. Angela is more adventurous. She recently prepared a short rib recipe that I swear takes six months to produce,” Rick says with a laugh.