Chef Brett Vibber, of The Table, is a bit out of the box to most but it seems to pay off in the end! He roots around in the dirt of the Arizona forests and deserts to find mushrooms and berries and somehow manages to harvest fruit from the tip-tops of huge Saguaros. He takes pride in ordering the full animal so that he can honor it and use every piece the way the natives did before us. His bonds with his farmers and suppliers run so deep that chef trades in his knives each summer for a commercial salmon fishing vessel. Doing this gives Chef Brett a chance to know exactly where his food is coming from so that he is able to use his creative mind to cultivate fresh, mind blowing flavors and combinations that no other could do. Being out of the box is the only way to be for Chef Vibber and he leads his crew with passion that is hard to find elsewhere!
Brett knew at an early age of his gypsy blood and desire to cook. With a bug to travel and an unmatched passion for cuisine and culture, he has found himself with some of the best restaurants and chefs in the country and world. From Michelin stars to James Beard honored kitchens he had landed at distinguished restaurants stateside such as Roka Akor and Vintabla, Merulana in Rome and Pizzeria Zeppelin in Spoleto, Italy. Brett has also lent his expertise to a number of food and beverage programs in Panama City, Panama and Los Angeles. Returning to the Valley of the Sun brought him full circle and allows him to infuse his wide lens of flavors and methods to new ventures, such as WILD Arizona Cuisine, a company that specializes in interactive campouts, dining experiences and pop up events. Chef’s cuisine and talents have been featured on Food Network and he was a 2023 James Beard Semifinalist.
“I want to tell the story of farmers, foragers, ranchers and fishermen when I make a dish. This is not my story, it is theirs“. As an Arizona native, the dream was always moving back to showcase my travels and experiences through food and culinary culture.” Brett spent his youth wrestling, scouting, backpacking, fishing and exploring all Arizona had to offer and much of what he applies in his kitchen philosophy was derived here through, and doing these activities with, his hero and high school wrestling coach, his Dad. Raised by two teachers, Brett believes in passing along knowledge to the next generation. Brett is married to Elena and has three children, Mackenzie and Miles, and Harper Wilde who are already taking after their dad in their curious ways!