18 april 2015 By Amanda Goossen – Photographs by NTK Photography At home with C hef Matt Carter is a native Phoenician. Both sets of his grandparents moved to this city just after the end of World War II. His maternal grandfather, Howard Kraft, opened Climate Control in 1945, one of the city’s fi rst air conditioning companies. “I think he put in more than half the air- conditioning in Phoenix in the 50s and 60s,” said Matt, with an exuberant, proud smile. After his grandfather retired, one of his loyal longtime employees and friends even went back and found the first air compressor Climate Control installed. They offered the homeowner a brand new system if they’d be allowed to remove the compressor, which held historical significance to the company. The compressor was then made into an industrial looking coffee table, which now sits in the corner of Matt’s living room. An inheritance after his grandfather passed away last year, it means more to Matt than almost anything in the home. “It’s such a cool piece,” said Matt. Growing up in Arcadia played a key role in Matt’s career choice. For 30 years, Matt’s father, Mike Carter, has owned Carter’s Men’s Clothing at 44th Street and Camelback Road. His shop was the catalyst to Matt’s future as a chef. In the late 1980s, The Eggery breakfast restaurant was near Carter’s Men’s Clothing. After talking with the owners, Mike obtained a summer job for his son at The Eggery located in San Diego. Matt planned to spend the summer after high school graduation washing dishes and laying on the beach. He planned to return in the fall to attend Arizona State University. When a line chef didn’t show up one morning for his shift at the San Diego restaurant, Matt was asked to help with the cooking. “When I got back [from San Diego], I went to ASU for a few weeks and just didn’t feel like it was for me,” said Matt. Scottsdale Culinary Institute was calling his name. He graduated in 1989. “I cooked in a few spots and then had an epiphany,” Matt explained. “I wanted to cook French food.” Matt moved to France for two years to study the culture and cuisine. When he returned to his hometown, he began working at Christopher’s, one of the city’s fi rst French-inspired restaurants. Working for his mentor, Christopher Gross, for two years was a life-changing experience and led to Chef Matt Carter

19 a nine-month stint at the world-renowned and award- winning French Laundry in Napa Valley as the poissonier (fish cook). “There are so many parts of being a chef that have changed due to Thomas Keller and French Laundry,” said Matt. “It was a true education.” In late 2001 Matt returned to Phoenix, opening Zinc Bistro in North Scottsdale on January 10, 2002. His next restaurant, The Mission, opened in Scottsdale in 2008, followed by The House Brasserie in 2012. While running the kitchen in three popular restaurants definitely takes up the majority of Matt’s In the Kitchen Continued on page 20 “There are so many parts of being a chef that have changed due to Thomas Keller and French Laundry. It was a true education.” FREE City Ready Blueprints with any room addition* *$1500 limit 2500 E Thomas Rd, Suite 103 Phoenix AZ 85016 R Q V L W H E X L O G V  F R P               ,QQRYDWLYH'HVLJQ,PPDFXODWH&RQVWUXFWLRQ2QVLWH%XLOGV ,V\RXUEDFN\DUG UHDG\IRUVXPPHUIXQ"