At Fat Ox most dishes only have between four to eight ingredients, which is what makes Italian food taste so great. And when you pair that food with rare wines, exquisite cocktails and exotic cheeses, you end up with a uniquely authentic dining experience.
Phoenix-born Matt Carter graduated the Scottsdale Culinary Institute in 1989. After culinary school, Carter cooked at Scottsdale's La Chaumiere, where he was immediately smitten with the artistry, demands and disciplines of French gastronomy. His experience there inspired a move to France where he refined his skills at various restaurants and gained exposure to the world’s finest cuisine.
After opening an eclectic mix of restaurants in the Valley, The Mission, Zinc Bistro and The Mission Kierland Commons, Chef Matt Carter is taking on a new venture with partners Brian Raab and Mark Drinkwater simply named Fat Ox. It’s Chef Matt Carter’s modern take on Italian cuisine—where simplicity is the key factor.
The Kitchen
Chef Carter has packed his kitchen with a powerhouse team to execute the ever-changing menu. Highlighted by hand-pulled mozzarella stations, extruded and sheeted fresh pasta made in-house and a local pecan wood fired grill, it’s safe to say you’ll savor every bite from start to finish.
“Down the middle of refined and rustic, we’re like-minded individuals who look at the world from another point of view.”
