Chef Biography

Born in 1958 in Washington State, Roxsand was inspired into cooking by a long visit to Paris, France, and she trained at La Varenne in Paris.  Over a 25 year period, she owned six different restaurants from Honolulu to Phoenix. In the 1990s she launched Roxsand Restaurant & Bar in Scottsdale, Arizona, and as a chef she was ahead of her time, blending Asian and Hawaiian ingredients with local farm-to-table ingredients.  

She won the James Beard Award for Best Chef of the Southwest in 1999 and was the first person EVER to be put on the cover of Bon Appétit magazine.  In 2000, Great Chefs showed up to tape Chef Roxsand for the Discovery Channel’s Great Chefs of America television series.

In 2003, with her lease expiring and wanting to spend more time with her husband, as well as  displaying a little of  “chef-burn-out”, Chef Roxsand closed her award-winning restaurant overnight with no warning. She recently re-appeared in the fall of 2015 to cook for a James Beard Award Dinner in Phoenix.


Confit Duck Salad

Serving: 4 Print Confit Duck Salad By Great Chefs October 5, 2015 This pretty salad releases its flavors in bursts: the sweet-sour strawberry-balsamic sauce, bitter sorrel and arugula, silky duck, and the duck’s spicy coating. Although the duck cooks in fat, the process leaves the meat tender but not greasy. Ingredients Confit Spice Mixture Cardamon […]

Greek Stew in Orzo

Serving: 8 Print Greek Stew in Orzo By Great Chefs September 30, 2015 Calamari stews with leeks, tomatoes, garlic, and oregano in a broth of olive oil, white wine, and clam juice. The stew is served with multi-colored orzo and garnished with pea shoots. Any orzo may be used, but the chef prefers the multi-colored […]

Chocolate-dipped Florentines

Serving: 24 Print Chocolate-dipped Florentines By Great Chefs September 15, 2015 Quite an elegant version of cookies and ice cream, these chocolate-dipped almond florentine cookies are almostcandy. The dough may be made up to three days ahead of time and cooked on the day you plan to serve them. Note that this dough spreads out […]

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