For Roaring Fork Executive Chef and owner Robert McGrath, recognition has come with hard work. In 2005, McGrath’s Chile and Sugar Cured Duck Breast and Goat Cheese Gnocchi was named one of 50 Great Restaurant Dishes in the Valley by the Arizona Republic. The Following year, McGrath and the Roaring Fork received numerous accolades, including being named Best American Restaurant by The Rep and McGrath being named a Top Valley Chef by Arizona Foothills.
McGrath won the 2001 James Beard Award, “Best Chef in America: Southwest”, and the Roaring Fork, was named the restaurant that best represents the Phoenix/Scottsdale metropolitan area by Food and Wine Magazine in July 2000. The Roaring Fork – McGrath’s creation – embodies a unique western flair with healthy cooking, distinctive tastes and a rugged elegance.
The Roaring Fork, named after the river that flows through Aspen, Colorado, opened its doors September 1, 1997 in the heart of Scottsdale. Working with restaurant veteran Guy Villavaso, founder of Z’Tejas, The Roaring Fork prompted a one-of-a-kind progression, changing the face of American Western cuisine and broadening McGrath’s already successful career in the culinary industry.
“The elevated cowboy food is eminently approachable, and the same goes for chef Robert McGrath, who’s almost guaranteed to shake your hand, even if it’s your first time there.”
- Food and Wine, July 2000
Visiting The Roaring Fork, guests settle into the dining room chairs, surrounded by cowboy art and rustic décor, and embark on American Western Cuisine featuring seasonally-grown produce and old west recipes restored with a new west twist. McGrath makes a point to use locally grown, organic produce and changes his menu every four to six weeks according to the season.
“The Roaring Fork restaurant, which is lauded by the national media and the food industry as a firebrand for American Western Cuisine and one of the premier dining hotspots in the Southwest.”
- Produce Concepts, April 2000
McGrath’s culinary career began in France and after two years, returned to the United States and opened a French Bistro in Ocala, Florida. His experience also includes roles as Chef de Cuisine of Disneyland Hotel in California; Chef de Cuisine at the Four Seasons Hotel in Austin, Texas; Executive Chef of the Four Seasons Hotel in Houston, Texas; and the Chef/Owner of the “Sierra” restaurant in Houston, Texas.
“The menu borrows from every area west of the Mississippi, making for sophisticated but hearty selections, each paired with a just-right wine from the all-American list.”
- Arizona Foothills, November 2000.
McGrath was the Chef de Cuisine for Windows on the Green at the Mobil Five Star Phoenician Resort in Scottsdale, Arizona for five years before opening Roaring Fork in 1997. The 46-year old father of three Earning countless accolades and awards and continues to reinvent his fare and the revered dining experience he has created at The Roaring Fork.
McGrath has appeared on The Today Show, Good Morning America, The Morning Show on CBS, Live with Regis and Kathie Lee, Good Morning Arizona, CNN, Lifestyles of the Rich and Famous and The Food Network demonstrating his American Western cuisine.
His cookbook American Western Cooking from the Roaring Fork was released in May 2000 by TaylorWilson Publishing based in Houston, Texas.