Front of house manager at Scottsdale’s revered FnB restaurant; Pavle is the sort of person we couldn’t miss interviewing about this destination’s thriving culinary scene…
We know that you’re that front of house manager over at the acclaimed FnB, so what brought you to the culinary world?
The restaurant business was the family business. My parents moved to Scottsdale Arizona in 1988 to open up Franco’s Trattoria. The rest, as they say, is history. I was a bit of a vagabond in the business. Went back to New York to work with Anne Rozensweig, spent 4 years in Napa Valley and came back to the Valley of the Sun to open FnB.
Scottsdale has a vibrant and versatile culinary scene – Are there any secret foodie spots that you frequent?
Caniceria Cuernavaca is a little run-down Mexican butchery that has the best tacos and mesquite grilled chicken.
We know it might be hard to choose, but do you have a personal favourite from FnB’s menu?
The thing with the menu at FnB, is that it’s seasonal. So the menu is ever changing. Lately, I can’t have enough of Charleen’s take on Peruvian Rolls. Locally sourced chicken is chopped and sautéed with garlic, onions, pecans and evaporated milk. all that is wrapped in an egg roll wrapper and fried. It is then served over house made aioli that is spiked with Peruvian Aji Amarillo. Pair that with a glass of Rose from local winery Dos Cabezas! and I’m happy!
Not only are you the front of house manager, but you’re the beverage director as well. You champion the Arizonian wineries, and even have your own wine label – so what makes Arizonian wine so palatable?
Just like any other region. Distinction. You will not have anything like Arizona Wine elsewhere because it’s about the location, the weather, the soil, and most importantly, the people. Most of the wineries are located 2 hours away from the restaurant so it’s great to support peeps in our own backyard. What makes it palatable? What makes anything palatable? You, you taste. For me the sense of discovery, a pioneering wine region that continues to grow and captivate our community and media from all over the world.
If you had to sum up FnB’s philosophy in a few sentences, what would you say?
We source locally whenever possible, we are seasonal, and we are a restaurant that is intimately run by both of the owners. A restaurant that will give you a snap shot of the bounty of the region at the time you visit.
We know that certain foods have ideal wine pairings; that being said, is there a bottle that you’re particularly keen on?
Especially in Arizona where the weather is warm and has a lot of sunny days! Give me Rose. It’s versatile, meaning it pairs well with a lot of food, and is perfectly thirst quenching!
What drew you to Scottsdale in particular?
Initially parents decided for me. I came back because is a great place to raise a family and I love it!