At just 26 years old, Chef David Brito has already ignited the culinary scene in Arizona, telling a narrative of Mexican heritage and refined innovation through his dishes. His journey to becoming the Executive Chef of Geordie’s at the Wrigley Mansion has been fueled by dedication, passion, and a deep-rooted love for cooking that began in his family’s kitchen.
“I would always cook with my grandma and my mom. My uncle also worked in restaurants, so I was very fascinated with more elevated food than I was used to,” Brito recalls, “I enjoyed it. It was very therapeutic for me.”
Swiftly after high school, he became a line cook at Omni Scottsdale Resort & Spa at Montelucia, where he crossed paths with James Beard Award-winning Chef Alex Stratta. “He was probably my first mentor and still is. I call him a friend,” he said.
From there, he kept moving up the ladder with roles at Andaz, Sonata’s, and Kai in Chandler, a pivotal phase where he gained profound knowledge and skills. Then, his growth continued as Executive Chef for both Cafe Monarch and Reserve.
Now, he’s the Executive Chef at Geordie’s at the Wrigley Mansion where he aims to bring together his Mexican heritage with upscale French techniques. Their menu includes offerings like a 14-day aged duck and a 62-ingredient mole, remaining complex while staying true to his roots.
“We have a lot of heritage cooking,” he explains. “On the plate, [the dishes are] so simple, but on the back end, it’s very refined. I enjoy telling a story that hasn’t been told – or maybe not a lot of people are telling – through food. The biggest thing to me is food with purpose and intention.”
His ascent wasn’t without challenges. “Age plays a big part in any career, but mainly it’s been maturity. You have to have that, and that’s something that’s always helped me out,” he explains. “Once you earn that respect, the team follows. Sometimes it’s difficult to earn that because you do have to work harder. You do have to prove yourself, but I think if you have what it takes, then that part really comes naturally and easily.”
Now, Brito is equipped with the confidence to pursue his goals for the future – his own restaurant – a space intimate yet vibrant. “Maybe more refined … but still focused on giving the best experience possible. Very familiar, very fun to be in.”
Chef David Brito’s culinary journey has enriched Arizona’s dining experience with every dish, each conveying a distinct narrative through its flavors.
To learn more, or to experience Chef David Brito’s menu at Geordie’s, visit:
Wrigley Mansion
2501 E. Telawa Trail
Phoenix, Az 85016
