As the executive chef/co-owner of some of the Valley’s most stylish restaurants (Stingray, Geisha A Go-Go, Jimmy Woo’s and the all-new Spanish Fly) Andrew Nam obviously knows how to please the see-and-be-seen crowd. However, this Chicago transplant is more than just a master of pretty presentations. One of the first chefs to combine classic Japanese ingredients and techniques with bold Latin flavors, Nam also created the now ubiquitous lollipop roll (a seaweed- and rice-free roll where the fish and other ingredients are wrapped in sliced cucumber and then skewered on a wooden stick). Read more after the jump.

What brought you to the Valley?
I was born and raised in Chicago and was pretty sick of the cold weather. Phoenix seemed like a great up-and-coming city. And now I get to play golf year-round

Prior to  joining Stingray, etc. you worked at RA Sushi, right?
Yes, I started there in 1998, and helped launch their location on Mill Ave., before joining up with the Old Town Group to open the original Stingray in 2004.

At Stingray and now Geisha, you’ve really made a name for yourself based on your out-of-the-box sushi rolls. How do you come up with those wacky flavor combinations?
Living in the Southwest, the inspirations are all around me. Besides I’ve found that Southwestern or Latin American flavors really complement basic sushi ingredients very well. Why not use a jalapeño to add spice versus a traditional red chili sauce or wasabi? I’m always experimenting, especially with our sauces. Who says you can only eat sushi with soy sauce?

Do you ever wish people would break out of the rut and order something besides Toro, yellow tail, etc.?
We like that people vote with their stomachs and that’s why we try to offer foods such as teriyaki for those who don’t like raw fish. But yes, there are so many fish that are unappreciated. Every day I try to bring something new in—a lot of people like to say they fly fish in daily, but we really do. So when I do bring in something a little different, like giant clam, I’ll look at different ways to serve it. Maybe fried, so it’s less intimidating. And then if they like it, maybe they’ll try it raw next time.

So where do you like to eat after you’ve put your knives away for the day?
I’m really big on little mom and pop Korean or Vietnamese places, like Hodori in Mesa. They serve real food, no gimmicks.

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