The theme of this year’s Farm to Table Dinner is “Tended with Love and Care.” The connection we feel around food stems from the hard work of the farmers and ranchers, those we sit next to when we eat the literal fruits (and vegetables and meat) of their labor, and the creativity and vision of chefs and home cooks alike.
In the words of Chef Tony Burris from last year’s speech, “Cooking is an act of translation—it is taking what the land provides and shaping it into nourishment that feeds both body and soul.” We are so grateful to this talented culinary crew for donating their time to showcase Arizona agriculture and to raise funds for Prescott Farmers Market.
For this year’s local culinary experience, we asked participating chefs to share about themselves and how food creates connection for them.
CHEF MATT HART
I am classically trained, but I cut my teeth working in the kitchen for many amazing chefs with very different backgrounds. I’m always starting from the bottom and working my way up, so I’m just as good of a dishwasher as I am at putting together a multi-course menu. My passion comes from the way that food brings people together and creates a common language, even when everything else may seem divisive. Nothing builds relationships like sharing a meal together. Eating and the rituals around it will always be one of the things that all people have in common.
My style of cooking is certainly driven by the ideas and technical methods from my training, but also very much informed by the ingredients I have around me, and the people that I’m cooking for. I like to think that my food is driven by the intersection of passion and flavor, topped with a bit of fun to keep it interesting.
For me, food is a huge way to express love and care. One of the biggest things that cooking has taught me is that preparing food for someone else, or even for yourself, is one of the original great acts of service. Simply the act of making food is its own expression of love, and every plate carries a piece of the person that cooked it.
The sounds that come with a great meal shared with people are what I most associate with community. Even when you don’t hear any words, the sounds of joy, excitement, and pleasure that can be heard when a good meal is being shared always feel both nostalgic and nourishing. Even if the food itself is the humblest thing you can imagine.
It has been very humbling to cook so many meals representing Prescott Farmers Market and the amazing farmers and producers that make it what it is. Having the opportunity to continue doing that alongside other passionate chefs is always such a treat and gives me great purpose with my skills.
CHEF TONY BURRIS
I graduated from the Arizona Culinary Institute in 2007 and completed my internship at Canyon Ranch in Tucson while also serving as banquet chef at the historic Hotel Congress. In 2008, I returned to Prescott, where I built my reputation as a chef rooted in community and local ingredients.
As a Prescott Farmers Market board member for over six years, I developed strong relationships with local farmers and ranchers, inspiring my approach to creating comforting, approachable dishes that highlight seasonal, regional products.
I currently serve as Director of Culinary Experience at Yavapai College, leading a team focused on nutritious, locally sourced cuisine. I also enjoy creating intimate, private dining experiences that showcase my personal style and commitment to quality.
This year’s theme, “Tended with Love and Care,” reflects my philosophy of honoring the dedication of those who grow our food by preparing it with intention and respect. When we take time to connect, cook, and eat together, we celebrate the ritual of sharing a common ground—a powerful way to bond, build community, and make memories.
CHEF KRISTINA JONES
My culinary journey began in Anchorage, Alaska, at the historic Hotel Captain Cook, where I worked in Fletcher’s Restaurant. It was there that I learned the fundamentals of a professional kitchen—tossing pizzas, running the wheel by calling tickets and coordinating plating, and developing strong sauté skills in a fast-paced environment.
Wanting to deepen my culinary education, I attended Scottsdale Culinary Institute, where I refined my technical foundation and expanded my understanding of classical cooking techniques.
After graduation, I moved to Tucson and joined Hacienda del Sol Guest Ranch Resort. It was there that I was first introduced to the Farm-to-Table philosophy and gained a profound appreciation for the connection between local agriculture, seasonal ingredients, and the dining experience. During my eight years in Tucson, I continued to grow as a chef through roles at Lodge on the Desert, Loews Ventana Canyon Resort, and Proper, where each kitchen offered new opportunities to learn, lead, and refine my craft.
In 2015, I relocated to Prescott and helped open the Capital Canyon Club. This experience sparked my entrepreneurial spirit and inspired me to build my own culinary education business, KitchAcademy, where I share my passion for cooking with the community through hands-on classes and experiences.
Today, I serve as Executive Chef at The Eatery at Yavapai College while teaching cooking classes through KitchAcademy several times each month. Throughout my career, I have remained committed to lifelong learning, supporting local food systems, and creating meaningful connections through food.
I describe my cooking style as seasonal, ingredient-driven, approachable, and rooted in community.
To me, “Tended with Love and Care” begins long before food reaches the kitchen. It starts with the farmers, ranchers, and producers who dedicate themselves to cultivating quality ingredients. As a chef, it means honoring their work through thoughtful preparation, minimizing waste, and creating dishes that allow those ingredients to shine. It’s about intention, respect, and nourishing people through every step of the process.
When I think of gathering, sharing, and community, I think of family-style meals built around seasonal ingredients—fresh breads, roasted vegetables, grilled meats, vibrant salads, and dishes passed around the table. The best meals encourage conversation, invite people to slow down, and create opportunities for connection.
Farm to Table represents so many of the values that have shaped my career. Ever since I first learned about the movement at Hacienda del Sol, I’ve been passionate about highlighting local ingredients and the people who produce them. I’m excited to collaborate with fellow chefs, celebrate our regional food community, and create a dining experience that showcases the incredible bounty of Arizona.
A meal becomes special when it creates a sense of belonging. Great food is important, but what people remember most are the conversations, laughter, stories, and connections that happen around the table. When food brings people together and helps create lasting memories, that’s when it becomes something truly meaningful.
CHEF CJ NIELSEN
I am the co-culinary creator behind Twisted Spoon Food Co., where I craft an elegant menu deeply rooted in regional agriculture. My culinary perspective is shaped by a diverse professional background, including extensive experience in rustic Italian cuisine, French fine dining, and innovative Asian-Jewish fusion.
Alongside my wife and family, I operate the business as a unified family enterprise dedicated to bringing exceptional, honest cuisine to the community. I partner directly with Northern Arizona’s premier farmers and ranchers to secure pristine, local, organic ingredients. Through these vital collaborations, I design distinctive, seasonal dishes that celebrate the vibrant agricultural landscape of the area. My dedicated approach to local sourcing ensures a genuine field-to-table dining experience, honoring local producers in every artful presentation.
When I am not composing specialized menus for upscale private chef engagements or premium catering events, you can find me engaging with the community every Saturday morning at the Prescott Farmers Market.
I would say my cooking style is rustic with an emphasis on vegetables and local ingredients.
Foods for gathering and sharing that first come to mind are trays of fine cheeses, canapés, and smoked meats. Cooking with fire and good wine mixed with local ingredients is what a community gathering should have. Oh, and a big table for everyone to eat together.
I love it when everyone is finally eating, and there’s a moment of quiet, calm, and peace in the world. It’s really special to me when people share food with one another. And when the feast and wine have reached their peak, a companion toasts a distinct tribute to the fellowship sharing the table.
CHEF MAX PELHAM
I began my culinary journey as a child, cooking for my father’s catering company, where I developed a lifelong appreciation for great food, hard work, and hospitality. I later went on to run restaurants in Boston before moving to Prescott.
In 2021, I launched Theodore’s Fine Foods, a handcrafted bagel shop and bakery that got its start at the Prescott Farmers Market. Today, I’m proud to operate our brick-and-mortar bakery while continuing to be a vendor and familiar face at the market, participating in the PFM’s Market Food Tours, and volunteering for the annual Farm to Table Dinner.
Giving back to the community is incredibly important to me, and I’m always looking for new ways to support the people and local farmers who have supported my business—especially by creating delicious, thoughtfully crafted food that brings people together.
My cooking style is whatever I’m excited to eat!
For me, this year’s theme, “Tended with Love and Care,” makes me reflect on the intergenerational recipes from both sides of my family, which have been adapted by everyone and handed down to me.
When I think of gathering, sharing, and community, I think of my mom’s pot roast and latkes and my dad’s over-the-top, gratuitously-portioned dinner parties.
For this year’s Farm to Table experience, I’m most excited about the blank canvas and wonderful local ingredients provided, which challenge me to get creative and think beyond the box I normally work within.
What makes a shared meal special is the sharing itself. I love that food brings all different kinds of people together.