As the new executive chef at Lon's at The Hermosa, Jeremy Pacheco has some sizable boots to fill. Aside from following in the footsteps of famed former chefs such as Michael DeMaria and Michael Rusconi, he's also inherited an iconic dining space with a diehard following (the type of crowd that doesn't always take too kindly to changes). However, that hasn't stopped this Las Vegas transplant (and Tucson native) from adding a bit of Vegas glitz and foodie sizzle to this stately AAA Four Diamond restaurant in the heart of posh Paradise Valley.



You came here from the Wynn Casino in Las Vegas, but you also worked in the Valley as well, right?

Yes, I spent seven years in Las Vegas working with amazing chefs like Alex Stratta, as well as opening the SW Steakhouse at the Wynn and the Society Café Encore. But before that I was the chef de cuisine at the Terrace Dining Room at The Phoenician.



How have things changed since you'd last cooked in the Valley?

I was really excited to come back and see all the local, boutique farms that have sprouted up. Seasonality is very important to my cooking.



And you also have an on-site garden at Lon's. How has that influenced your offerings?

We have a half-acre on raised beds, and we're really having fun with it. Earlier this year we planted squash, lettuce, herbs and lots of varieties of heirloom tomatoes. Unfortunately, the summer has been pretty tough on them, but we'll keep experimenting.



How would you define your style of cooking?

The most important thing to me is the locality and freshness of ingredients. We're getting goat cheese from northern Arizona, lettuce from Litchfield and great melons from Goodyear. I also like to use ingredients such as vinegars and citrus to really brighten the flavors. Proper seasoning and presentation are also key.



Speaking of presentation, how are you importing some of that eye-grabbing Las Vegas style to Lon's?

We do a salt seared tuna starter where the tuna is actually cooked tableside on a block of ancient Himalayan salt, before the tuna's topped with a ceviche sauce.



So what else have you changed at menu-wise?

My first focus was on banquets and catering, and then we completely revamped the breakfast and lunch menus. We're also now doing brunch on both Saturdays and Sundays. As for dinner, we've added a $55 five-course tasting menu on Fridays and Saturdays, and we're slow-roasting whole prime rib over pecan and applewood at our Sunday Smoke.



We hear you also have a completely impromptu dinner service?

It's called Tuesday Trust and it's hosted in the underground wine cellar. Before the meal, the chefs and I come down and talk to the guests, get a feel for what they like and learn about any food allergies. And then we cook an impromptu meal where each course is delivered and explained by a chef. It's a great opportunity for us to use something we might have just pulled from the garden that afternoon.



Finally, where to you like to nosh on your days off?

I love sushi, so my wife and I are always looking for great new places to try. I'm friends with the chef at Atlas Bistro and really love what they are doing over there. I'm also a fan of The Mission and looking forward to trying FnB.



5532 N. Palo Cristi Rd., 602-955-7878



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