Managing Chef at the Brittlebrush Bar & Grill, Graeme Blair brings the flavors of his native Scotland to north Scottsdale. Overlooking the impossibly-green, rolling hills of the Scottish-style Kierland Golf Club, this handsome gastro-pub feels about as far away from the broiling Sonoran Desert you can get. Especially after knocking back a few pints while listening to a bagpiper salute the sunset. Seriously!



How long have you been cooking?

This is actually my second career. I was recruited to the States as a project manager for a software development company, but grew bored and decided to enroll at the Arizona Culinary Institute. I graduated in 2002 and started at the Westin Kierland as an intern right after the resort opened.



What led you to turn Brittlebush into a Scottish-themed gasto-pub?When I was offered the Chef's position, I didn't want to do the same old soup and sandwiches. Instead, I've tried to create a menu based on what I like to cook and eat, which is pub food, fun food. But done with  more flavorful ingredients and professional presentations.



So what are your favorites dishes?

I enjoy the Yorkshire, which is a slider-sized pop-over stuffed with braised short ribs and Stilton cheese. And the haddock fish and chips breaded in the resort's-own Piper's Pale Ale from Four Peaks Brewery. Plus for summer we've got some lighter dishes such as a chilled cucumber, lobster and ginger soup.



And where do you dine on your days off?

Lunch at LGO, breakfast at Chelsea's Kitchen and brunch at Lon's is not to be missed. I also went to Culinary Dropout recently, and had some really interesting offerings.



Finally, since Scotland didn't qualify for the World Cup, who will win it all?

Germany looks really tough this year.



Editor's note: We're taking Chef Blair on our next trip to Vegas as this interview was conducted before Germany sailed into the World Cup semifinals.