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  Chef Ivan Flowers
 

Bio

With the purchase of Fournos Restaurant in Sedona in 2008 Chef Flowers was able to escalate Fournos to one of the top Restaurants in Northern Arizona. Transforming Founos into an Italian Mediterranean Bistro with cutting edge specials and boutique wine list. Local as well as national food writers gave Fournos accalim and great praise. Arizona Highways, Sedona Magazine,Frommers and a bi-weekly cooking segment on Your Life A To Z.

Chef Ivan Flowers brought nearly 21 years of fine cuisine experience to L’Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant. While Executive Chef at L’Auberge de Sedona, Flowers completely re-designed the menus for the dining room, bar and catering. After this change, the customer satisfaction rating soared to 99 percent. Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale's Royal Palms Resort and the Phoenician's Mary Elaine's.

Flowers' passion for cooking came from his father, who was chef and owner of Rendezvous Restaurant in New York. He learned from his father that a good chef lets the food do the work with respect to flavor and presentation. This lesson has guided Flowers' elaborate career, earning he and the restaurants he has led an abundance of accolades and awards. This lesson has also made Chef Flowers an accomplished and sought-out teacher to aspiring chefs from around the world.

Though his food is influenced from countries around the world, he combines a love for French and Italian cuisine with a passion for Mediterranean – what he likes to call "global fusion". Flowers prides himself on offering a healthy yet diverse menu, featuring organic products whenever possible with vegetables and herbs. His menus change to capture the best of each season, allowing Chef Flowers to creatively blend inspiration with the finest foods available.


 
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