Meet Chef Jason Alford

Restaurant: Pa’la Kitchen – Phoenix, Arizona

Niman Ranch Products Used: Dry aged ribeye, charcuterie, and rotating specials

This restaurant gets is name from the Spanish word “for the people”. And Pa’La Kitchen is exactly that. Chef Jason Alford creates his tapas-style menu with approachability in mind.  The original restaurant is located inside a historical house in Phoenix. Equipped with a hand-built wood fire oven and a Japanese Robata grill—the kitchen does not have a gas stove—Alford creates Mediterranean, South American and Japanese-inspired dishes that showcase the quality of the ingredients he sources.  

The 2nd location, in downtown Phoenix, features a similar style cuisine, but with larger format plates —such as the Niman Ranch dry-aged ribeye. They wanted customers to be able to enjoy a steak dinner without the pretense of a steakhouse. 

Originally from Eugene, Oregon, Alford, was brought up in a culinary world where sourcing was second nature. He says the farm-to-table movement was already engrained in kitchens in the Pacific Northwest. But when he moved to Phoenix, he noticed this ethos was lacking. Fortunately, there was a shift happening in the southwest. And Alford wanted to be a part of the change that was blossoming there. 

“Now that people have more knowledge about where their food comes from, they’re more discerning. When people are more conscious about where and how their food is raised, they’re open to spending a bit more for it, too” Alford says.  

To embrace local, seasonal and quality ingredients the menus at Pa’La Kitchen change often. “I love to cook dishes that highlight the natural qualities of the food itself, and nourish not only my own family, but the community that we thrive in.” 

Pa’La Kitchen is the culmination of Alford’s efforts—a place where good food offers an experience for the community.