Since its grand opening in December, Wolf by Vanderpump is quickly establishing itself as one of Scottsdale’s most talked-about dining destinations. Perched above Scottsdale Fashion Square on the seventh floor of Caesars Republic Scottsdale, the 6,500-square-foot rooftop restaurant blends bold flavors, elevated design, and a vibrant nightlife atmosphere—hallmarks of the Vanderpump brand—with a distinct local and Latin-inspired influence led by Executive Chef Jason Millet.
The expansive rooftop space offers an upscale yet welcoming setting for diners. Behind the scenes, Millet brings a diverse culinary background shaped by Asian, Spanish, and Mediterranean cuisines. Originally from Chicago, he has called Arizona home for nearly six years, with experience at Mastro’s City Hall and as Executive Chef at Luna by Giada, another Caesars Republic concept.
That résumé led him to Wolf when Lisa Vanderpump and her team took interest in the seventh-floor location and ultimately purchased the restaurant. When it came time to shape the menu, they turned to Millet to help tailor the concept to Scottsdale diners.
“They wanted me to revamp the menu to fit Scottsdale more,” he said. “So, I created I’d say about 50% of the menu.”
The result is a refined menu that leans into fine dining while staying rooted in comfort and bold flavor. “Nicer prime cuts, filet mignon, ribeyes, plus I put a Central American flare on there, a little bit more Latino,” he said.
That Latin influence is personal. “I grew up in Puerto Rico not having much money .. we grew up eating root vegetables, cheaper cuts of meat and being able to make them delicious, that’s just our culture,” he explains. “Being able to introduce things that no one would’ve even thought of and people responding great to it, it’s awesome.”
Millet worked with Vanderpump during a collaborative and demanding menu development process. “[Lisa’s] awesome,” he said. “Obviously, I couldn’t just put up stuff that they weren’t going to be happy with, but .. it was a grueling process where they would come, and I would sample all the dishes over and over again .. until we were all happy. And they loved my food so that’s good!”
The restaurant’s reception since opening has been overwhelming. “We’re doing crazy man,” he said. “From Monday through Wednesday [night], we’re doing almost 300 covers. And then, Thursday through Saturday, we’re touching near sixes. Last Saturday, we did almost 700 covers in one night.”
Standout dishes showcasing Millet’s influence include Lobster Ceviche Crisps, a 14oz Duroc Pork Tomahawk with chimichurri, Prime Ribeye Tagliata with salsa verde, yucca fries, and homemade churros. He also introduced a tri-tip and brisket braised bolognese with oversized paccheri pasta.
“I would put it as one of the best pork chops you’ve ever eaten,” he said of the tomahawk—though he insists no visit is complete without the famous goat cheese balls.
With Pandora Vanderpump overseeing the elaborate cocktail program and demand showing no signs of slowing, Millet is optimistic about the future. “I see it flourishing,” he said. “We’re doing crazy numbers and I don’t foresee that slowing down.”
From its rooftop views to its Latin-forward flavors, Wolf by Vanderpump is making its mark—and Chef Jason Millet is at the heart of its success.
To learn more or make a reservation, visit wolfbyvanderpumpscottsdale.com.
Location:
4747 N. Goldwater Blvd
Seventh Floor
Scottsdale, Az 85251
