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Epicuriad Chef Spotlight – Chef Brett Vibber

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 the search was on to find the best restaurants and chefs in the country and world. Landing at distinguished restaurants stateside such as Roka Akor and Vintabla and Merulana in Rome and Pizzeria Zeppelin in Spoleto, Italy. As well Brett has 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 brings him full-circle and allows him to infuse his wide lens of flavors and methods into Cartwright’s unique menu. “I could not be happier,” says the chef, whose own personal background brings authenticity to his work. “I am an Arizona native, gone for sometime, the dream was always moving back to showcase my travels and experiences through food and culinary culture”. Brett spent his youth wrestling, backpacking, fishing, and exploring all Arizona had to offer and much of what he applies in his kitchen philosophy was derived here through his hero and high school wrestling coach, his Dad. Raised by two teachers Brett believes in passing along knowledge to the next generation. Brett has 2 children Mackenzie and Miles who are already taking after their dad in their curious ways!

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