Old Town Scottsdale is known for its vibrant art scene, and Taggia's Chef de Cuisine, James Siao is perfectly at home in this creative environment.
Although true to the tradition of Northern Italian cooking, Chef Siao is inventive in his approach and use of local Arizona ingredients. A member of the Slow Food movement, Chef Siao is uncompromising in his choice of ingredients, selecting only the freshest seafood, meats and produce available. He supports local organic farmers and even grows his own herbs in Taggia's patio garden, which contribute to the characteristically bright flavor of his dishes.
Chef Siao's Culinary Culture
No stranger to Taggia's kitchen, Chef Siao worked his way up through the ranks, first as line cook and then taking on different roles until he was asked to head the kitchen in January 2009. He launched his career at an early age, whetting his appetite for cooking in his family's Ohio restaurant.
He went on to graduate from the Pennsylvania Institute of Culinary Arts, intern at the lauded Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch, and become Sous Chef at the Renaissance Scottsdale Resort. Uniting with his passion and desire to please each guest, this experience is reflected in every dish at Taggia.
His Unique Take on Coastal Italian Dishes
Chef Siao's homemade gnocchi with braised veal, wild mushrooms and veal jus is but one example of his contemporary take on Italian classics. Reviewers have called his risotto and pizza Margherita the best they've had. Chef Siao even offers a special four-course tasting menu that is inspired by the moment - there is no preset menu, and he creates something different for each table, keeping things delightfully surprising.
Come experience why Taggia's Chef Siao has Arizona diners talking and food critics applauding.
