Scottsdale Culinary Festival

Bernie Kantak has been honing his craft since he was a young boy in upstate New York. Having grown up in one of the most bountiful areas in the country for vegetables and fresh water fish, with a family who's gatherings revolved around food (and a smattering of libations!) it was inevitable that he would grow to love all that is food. His passion for food brought him to his first job at the ripe age of 10; washing dishes in the Hungarian kitchen his grandmother ran in Ohio. Through high school and college Bernie continued working in numerous restaurants in New York.

On his way to a Bachelor of Fine Arts in sculpture from SUNY Cortland, Bernie realized the depth of his passion for cooking and accepted it as an extension of his artistic talent. It culminated in a long discussion with his ceramics professor, over a roasted pig and a piece of bread pudding, about food, wine, its relation to art, and the passion artists hold for food. Culinary school seemed the next logical step. He left the lush greenery of New York to pursue an A.S. in Culinary Arts from Scottsdale Culinary Institute.

Shortly after graduating, he was hired as Sous Chef at Cowboy Ciao in Scottsdale, Arizona and quickly took the reins of the kitchen within 6 months. Four years into his tenure at Ciao, Bernie was presented the opportunity to help develop one of Arizona's most respected wine destinations, Kazimeirz World Wine Bar. He jumped at the chance, and made it one of the most talked about wine bars in the nation. He started combining his classical training and inexorable creativity to develop his personal approach to cooking. When creating new dishes, Kantak says he cooks by feel. He calls on all his experiences growing up and working with a diverse community of people. Taking bits and pieces from his German butcher grandfather, Hungarian grandmother, Oaxacan line cooks, and South American friends to create an experience unlike anything you'll encounter with anyone else.