Arik Markus began his career at what was supposed to be a summer apprenticeship at Restaurant Daniel with Chef Daniel Boulud in New York City. This experience, as well as his work with Chef Eric Ripert of Le Bernardin, provided classic training in traditional French cuisine. Over the past 20 years, Arik has fine-tuned his culinary expertise with a special focus on clean, organic, non-GMO, and sustainable practices.
Advocating for transparency between guests and the food served to them became Arik’s personal and professional mission. Before relocating from Boulder, CO to Phoenix, AZ, he was actively involved with the Cultiva Youth Project that teaches underprivileged teens how to grow organic vegetables, basic cooking skills, and techniques to make use of the food they grow. He is also an active member of Chefs Collaborative, a national organization of chefs dedicated to making sustainable sourcing practices more accessible through education.
Working with the True Food Kitchen brand of Fox Restaurants, Arik was in charge of overseeing the culinary operations across 11 locations where he was able to further his mission by delivering undeniable flavor that’s prepared and executed as sustainably and healthfully as possible.(Phoenix, AZ)