944 Magazine
Kitchen Confidential
March 15th, 2006
Our own Ben Leitner was chosen by 944 Magazine as one of the five hottest chefs under 30. Here’s the article from their February 2006 issue:
KITCHEN CONFIDENTIAL
SERVING UP THE VALLEY’S
FIVE HOTTEST CHEFS UNDER 30
By KAYLE GUDAT
February 1, 2006
It usually takes a lot of steam burns, a few really bad jobs and many, many years at a hot stove to get where these chefs have already been before their 30th birthday. So how’d they find success so young in such a tough industry? Some went to school, some learned from others, and all soaked in as much knowledge and experience as possible. That, and the fact that they’re all unfathomably talented and driven individuals. These five up-and-coming stars agree that their jobs are rewarding and creative, though they share a common complaint: a hot-as-hell workplace and equally hellish hours. Despite it all, they keep their cool with a smile on their face, an eye on new ideas and a palate for perfection — the three ingredients necessary to keep them rising up like a flawless souffle.
BEN LEITNER, 27
CHEF/OWNER OF RADDA CAFFE-BAR
When you meet Ben, the charismatic young chef at North Scottsdale’s cozy Italian/American eatery, you have to assume that he’s got where he is due to experience, not formal training — he just doesn’t seem like a guy who follows rules… or recipes for that matter. His funky hairdo and laidback attitude scream of worldliness, not stuffiness, and he admits that all of his classroom work has taken place in the various kitchens he’s worked in over the past 10 years. His first job in the culinary world was at a four-star hotel kitchen in Kansas City when he was 18; then he took off on a long road of kitchen work, which eventually brought him here. He worked at the Southside Bistro in Anchorage, Alaska, where he learned most of his technique from Chef Jens Nannestad. He then continued to learn at restaurants in Colorado, the Herford House in Kansas City and even Z-Tejas here in the Valley. His study methods? Simple: “I would just ask questions. If I saw something that I wanted to know how to make, I would just ask how and that’s how I learned.”
Clearly, he learned enough. At only 27 years old, he and business partner Lori Hassler opened Radda just over a year ago and have full control over everything from the menu to hand picking the wine selection. Being an entrepreneur at such a young age has not been much of a problem for Leitner, other than the fact that wine vendors and customers often mistake him for a server instead of an owner. No big deal, he says.
Radda’s bill of fare has a Northern Italian flair, but is not limited to that since Leitner is constantly experimenting with different ingredients, though favorites of the moment include lavender and truffles. He changes the menu seasonally, since he has an obsession with freshness. He says he wants Radda to be recognized as “a place to go for fresh, unique food, where there is no price gauging.” It has seemed to work thus far: already Radda has a group of regulars who come in for beautifully garnished appetizers and mains like the Drunk Chicken. Already a second location is in planning. Leitner’s goal is to open just a few more Radda joints in town, but he insists on keeping it small in order to control the freshness and personal touch. Plus, there are only 24 hours in a day and already he spends most of them on the job. So what does he do when the heat and stress level start rising in the kitchen? He puts on reggae music. Seriously.
Fave Other Restaurant: Kazimierz World Wine Bar
When Not Cooking: Playing music
Find Him At: Radda 7000 E. Shea Blvd., Scottsdale 480.778.0800
