Chef Binkley

Chef Binkley After two decades leading award-winning restaurants, Chef Kevin Binkley shifted his focus to what matters most—growth, creativity, and connection.
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He now shares his craft through intimate dining experiences, hands-on classes, and culinary consulting. After decades at the helm of some of Arizona’s most acclaimed restaurants, Chef Kevin Binkley stepped away from the noise and pressure of nightly service to return to the essence of why he became a chef — to cook with purpose, to connect with people, and to keep learning. Cooking, for Chef Binkl

ey, has never been about perfection or prestige. It’s about presence — the quiet discipline of creation, the humility to learn from ingredients, and the joy of watching something simple become something extraordinary. In this private setting, he can share that process without distraction. Every plate is a story, every technique a conversation, every meal a moment of understanding between chef and guest.

This is the last week for the menu I’m currently running at the Binkley’s Chef’s Table. We will launch the next menu in ...
06/25/2026

This is the last week for the menu I’m currently running at the Binkley’s Chef’s Table. We will launch the next menu in mid September. We will open reservations at Chefbinkley.com in early August. Thank you for all that have joined me for this intimate dining experience. I love it! Pictured are the blond morels I just received for this week. They are stunning. I can’t wait to cook them tonight! I hope to see you in the fall!

I have dined at Mixela many times and it never disappoints. Valentina and her husband the Chef are the owners. They both...
06/12/2026

I have dined at Mixela many times and it never disappoints. Valentina and her husband the Chef are the owners. They both working every night they are open…my kind of restaurant. Last time I was in, we asked the Chef to choose our menu and it was great. Lots of light seafood and interesting flavor combinations. Pictured is a salmon dish that we had. Everything was very good! Thank you Chef for a delicious meal and thank you Valentina for great service and hospitality! I look forward to my next visit!

I was the opening pantry cook at Tarbells in 1994. Mark Tarbell was an amazing mentor that was exited about food, servic...
05/07/2026

I was the opening pantry cook at Tarbells in 1994. Mark Tarbell was an amazing mentor that was exited about food, service, ambiance, and most importantly taking care of people. It’s amazing that Mark still passionate about all of these things! I have the greatest respect and admiration for him. I dined at Tarbells on Tuesday and it was outstanding!!! Pictured is one of the highlights…tempura avocado with caviar. It was delicious!!! The whole meal was delicious! Thank you Mark for creating such a landmark restaurant for Phoenix. Thanks to your team that cooked and served me on Tuesday. It was special! I look forward to the next time.

I had an amazing, Michelin star worthy beef omakase dinner at Uppercut in the Cleaverman steakhouse. Chef Jared Porter a...
04/03/2026

I had an amazing, Michelin star worthy beef omakase dinner at Uppercut in the Cleaverman steakhouse. Chef Jared Porter and his Chef de Cuisine put together a thoughtful, beautifully executed, and delicious 14 course all beef tasting menu. Pictured are the different cuts and types of beef I enjoyed. If you like beef, this is a must. I look forward to the menu changing and going back. Nice job Chefs! This is great for Phoenix.

We are opening reservations for the next menu tomorrow 3/11 at noon. Reservations can be made through our website chefbi...
03/10/2026

We are opening reservations for the next menu tomorrow 3/11 at noon. Reservations can be made through our website chefbinkley.com. I hope to see you at my Chef’s Table! I will be focusing on our local spring vegetables and proteins. The produce grown in Arizona is the best I’ve ever experienced. It’s always exciting to launch a new menu. Pictured above is Walter Robiedeau who is one of my favorite people and favorite chefs. He’s holding the largest cauliflower I ever grew!

We are opening reservations Wednesday at noon for the next menu that starts at the end of this month. I hope to cook for...
03/09/2026

We are opening reservations Wednesday at noon for the next menu that starts at the end of this month. I hope to cook for you! Pictured are some of the edible flowers I am growing. Come taste them on the next menu.

03/08/2026

This video was just sent to me from my friends Mike and Donna who live in Wisconsin. Maple syrup harvest has just begun. They make the most amazing maple syrup I’ve ever had. It picks up the smoke from the fire they use to reduce the maple water. It’s truly extraordinary! I’m hopeful their production is enough that I can showcase it on my next menu starting at the end of March. Normally I get about a pint a year and I ration it to make it last. Fingers crossed I get more this year. Thank you Mike and Donna!

03/08/2026

After 20 years of running Valley restaurants, the celebrated chef is back. His new project seats just six at a time.

02/20/2026

Spot prawns from Santa Barbara are incredible! Here is a video of the ones I’m serving this week. They are sooooo creamy and sweet. We are fortunate to be close enough to get them live. I love them.

For breakfast I tasted this 14 hour slow cooked Wagyu beef cheek. This was to check quality for the menu I’m executing F...
01/29/2026

For breakfast I tasted this 14 hour slow cooked Wagyu beef cheek. This was to check quality for the menu I’m executing Friday and Saturday. It’s awesome! I love steak and eggs, but this is next level. What a great way to start the day!

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Phoenix, AZ

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