Chef Conversations

In the kitchen with Ivan Jacobo of Anhelo

By Alison Bailin Batz / Photos Debby Wolvos

Chef Ivan Jacobo is the executive chef of Anhelo, where he uses meticulously sourced ingredients to dream up elegant multicourse tasting menus paired with premium wine and craft cocktails.

Where does the name “Anhelo” come from?

In Spanish, it means “longing” or “desire.” I chose the name because I think we all desire a wonderful night out with wonderful conversation and special food. I also chose it because I want to fulfil the desire of my staff to have a positive work environment.

Tell us about Anhelo’s journey to Scottsdale.

I used to host popular local pop-up dinners that led me to open Hidden Kitchen in Downtown Phoenix in 2020, which evolved to our first iteration of Anhelo downtown in 2021. I had the chance to move the fine dining concept to Scottsdale this past August, giving us our own parking lot, tree-lined patio, and culinary luminaries as neighbors including Sel, Café Monarch, and House Brasserie. Our Downtown location transformed into Flour & Thyme, an upscale-yet-relaxed eatery.

Tell us about the Anhelo experience.

We have three prix fixe menus from which to choose, each focused on seasonal flavors, cutting-edge techniques, and unexpected plating. Think foie gras, caviar, wagyu, and truffles. We also have optional wine and cocktail pairings for each course. At our bar, we also have an a la carte menu.

What is your culinary background?

I loved watching The Food Network and working on cars in high school. With girls liking my culinary chops more than my mechanical skills, I entered culinary school, during which time I began working under chef Steven Maynard at Verrado Country Club. I eventually left school to take an opportunity in San Francisco, then moved back when Maynard asked me to be his sous chef at Tempo Urban Bistro in 2014. Eventually, I went on my own with a food truck and pop-ups, and the rest is history.

What would readers be surprised to know about you?

I recently launched the Anhelo Restaurant Scholarship Foundation. Through it, I am seeking to help support Arizona youth who want to pursue culinary career paths. Interested youth can visit the Anhelo website to apply.

Anhelo, 7007 E. 1st Ave., Scottsdale; 602.596.7745; www.anhelorestaurant.com.