chef

For some, running a restaurant is a business.
For Matt Carter, it’s his calling. Passion for food and fine dining comes first, business is second. That’s a chef-driven concept. 

 
 
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Most dishes only have between four or eight ingredients, of course this is what makes italian food taste so great. pair that food with rare wines, exquisite cocktails and exotic cheeses, fat ox is uniquely authentic.

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 him to pursue additional classical training in Paris, where he took courses at Le Cordon Blue, 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 House Brasserie, Chef Carter is taking on a new venture with partners Brian Raab and Mark Drinkwater simply named Fat Ox. It’s Chef 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 in executive chef Rochelle Daniel, Maribel Silva and Evan Wilson. With 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. 

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Down the middle of refined and rustic, we’re like-minded individuals who look at the world from another point of view.
— Matt Carter
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