Central Bistro features New American cuisine with an international twist. This includes hand-selected steaks, market-fresh seafood, and locally-sourced vegetables. Our menu also features hand-made pastas and risottos.
Renowned chef Chris Mayo crafts the seasonal menus using responsibly-sourced ingredients. Our from-scratch kitchen boasts a wood-burning grill and oven used to cook many of our dishes.
A PROUD PART OF
OSIO CULINARY GROUP
CHRIS MAYO CORPORATE CHEF
As Corporate Chef, Chris oversees the kitchens of all Osio Culinary Group concepts. He is also Executive Chef at Central Bistro and Kale & Clover. A vital member of the Osio Culinary Group, Chris is in charge of everything from development to day-to-day execution of the menus. When it comes to cooking, his guiding principle is simplicity, believing it is better to have three or four perfectly done elements on a plate than an ornate dish that muddles the ingredients’ flavor. Born in Boston and raised in Phoenix, Chris has worked in some of the world’s finest restaurants including Daniel, Savoy and Jean-Georges. Chris attended the French Culinary Institute in New York City.
GREG GUEVARRA CHEF DE CUISINE
As Chef de Cuisine, Greg ensures that Central Bistro’s dishes maintain their integrity and the kitchen runs smoothly. Greg’s career in cooking began informally at an early age. While working in restaurants, he realized the fast pace of the commercial kitchen was where he belonged. After graduating from the University of Oklahoma with a degree in Spanish Literature and Linguistics, he earned his culinary degree at Johnson and Wales University in Denver. Soon after, he landed a job with Food and Wine magazine’s Best New Chef Alex Seidel at Fruition. It was here that he learned the art and discipline of the cooking craft, from farming to cheese-making to all the intricacies of the kitchen at a top-tier restaurant.
PAUL CARTER GENERAL MANAGER
Paul brings over 15 years of experience in the hospitality industry to his work as General Manager at Central Bistro. Originally from England where he was raised and educated, Paul’s first experience living in the United States was in Washington, DC, where he worked for the Sheraton Corporation. He relocated to the Phoenix metro area after being recruited by the Boulders Resort in Carefree, Arizona. Upon leaving the hotel industry, Paul worked with renowned restaurateur and chef Mark Tarbell 12 years. During that time, he was invited by Food and Wine Magazine to be a guest speaker and panelist at the prestigious Aspen Food and Wine Festival. Most recently Paul worked with award winning Chef Kevin Binkley as manager of Binkley’s Restaurant and as opening general manager of Bink’s Kitchen & Bar Scottsdale.
RESERVE BY PHONE
We will gladly take reservations of all sizes for lunch, dinner or brunch. Unfortunately, we cannot take reservations for happy hour. To make your reservation, please call (480) 646-8560.
We also accept reservations via OpenTable (see below)
PRIVATE DINING & EVENTS
Central Bistro hosts tailored private events and special occasion dining for 6 to 250 people. Contact us today at (480) 646-8560 to book your private or semi-private dining experience. We look forward to making your celebration a truly memorable one with options including a custom menu and cocktail pairings.
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CLOSED ON DECEMBER 25 AND JANUARY 1
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