Chef Binkley

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After two decades leading award-winning restaurants, Chef Kevin Binkley shifted his focus to what matters most—growth, creativity, and connection.
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He now shares his craft through intimate dining experiences, hands-on classes, and culinary consulting. After decades at the helm of some of Arizona’s most acclaimed restaurants, Chef Kevin Binkley stepped away from the noise and pressure of nightly service to return to the essence of why he became a chef — to cook with purpose, to connect with people, and to keep learning. Cooking, for Chef Binkley, has never been about perfection or prestige. It’s about presence — the quiet discipline of creation, the humility to learn from ingredients, and the joy of watching something simple become something extraordinary. In this private setting, he can share that process without distraction. Every plate is a story, every technique a conversation, every meal a moment of understanding between chef and guest.

10/29/2026

I am excited to be collaborating with Chef Josh Hebert on a multi-course tasting menu this week! Pictured is a Witches brew for one of the courses this week. It is delicious!

10/03/2026

We just had a cancellation tonight at one of our tables for 2 guests at 6pm. If you would like to be spoiled this evening please join us! To make the reservation call us at (480)431-7223 or book on line at chefbinkley.com. Pictured is the Wagyu beef from Hokkaido we are serving tonight. It’s awesome. You don’t want to miss it!

08/31/2026

Reservations for the fall menu for the Binkley’s experience will be available at Chefbinkley.com tomorrow 9/1 at 12pm. The menu is still being finalized and will be posted on our website soon. The weekend of Halloween 10/29-10/31) is a collaboration dinner with Chef Josh Hebert formerly of Posh…which is exciting! If you are unable to reserve the day that you are interested in, please sign up for the waitlist and we will reach out to you if anything becomes available. Thank you for your support and interest! I look forward to cooking for you. Pictured are my first yuzu coming in. They are some of my favorite citrus I grow and will be on the fall menu. Thanks again!

07/29/2026

I have seen this many times in my career. This is proof that the kitchen does not make the restaurant, it’s the people executing that make it. Pictured is Chef Rob Malone in his minimal kitchen from Turntable in downtown Tiffin, Ohio. The extraordinary food he produces from this simple kitchen of 2 induction burners, a small tabletop oven, and limited refrigeration is beyond impressive. Chef Rob is passionate and he cooks for all the right reasons. He prepares all the food. The restaurant will not open without him present…which always makes the best restaurants. The best restaurants are where the Chef cooks and is always present. There is no question this holds true every time. Only he and his wife Brittany run the restaurant. Brittany is just as amazing in the way she handles the dining room. Bravo Chef and Brittany. I can’t wait to come back!

07/20/2026

I am cooking in northwest Ohio for some wonderful and kind friends. It’s amazing how green and beautiful it is here! Pictured is Craig Smith in his stunning garden. He’s a great guy! He just finished showing me all the delicious produce he’s growing. I can wait to eat it! Thanks Craig!!!

06/25/2026

This is the last week for the menu I’m currently running at the Binkley’s Chef’s Table. We will launch the next menu in mid September. We will open reservations at Chefbinkley.com in early August. Thank you for all that have joined me for this intimate dining experience. I love it! Pictured are the blond morels I just received for this week. They are stunning. I can’t wait to cook them tonight! I hope to see you in the fall!

06/12/2026

I have dined at Mixela many times and it never disappoints. Valentina and her husband the Chef are the owners. They both working every night they are open…my kind of restaurant. Last time I was in, we asked the Chef to choose our menu and it was great. Lots of light seafood and interesting flavor combinations. Pictured is a salmon dish that we had. Everything was very good! Thank you Chef for a delicious meal and thank you Valentina for great service and hospitality! I look forward to my next visit!

05/07/2026

I was the opening pantry cook at Tarbells in 1994. Mark Tarbell was an amazing mentor that was exited about food, service, ambiance, and most importantly taking care of people. It’s amazing that Mark still passionate about all of these things! I have the greatest respect and admiration for him. I dined at Tarbells on Tuesday and it was outstanding!!! Pictured is one of the highlights…tempura avocado with caviar. It was delicious!!! The whole meal was delicious! Thank you Mark for creating such a landmark restaurant for Phoenix. Thanks to your team that cooked and served me on Tuesday. It was special! I look forward to the next time.

04/03/2026

I had an amazing, Michelin star worthy beef omakase dinner at Uppercut in the Cleaverman steakhouse. Chef Jared Porter and his Chef de Cuisine put together a thoughtful, beautifully executed, and delicious 14 course all beef tasting menu. Pictured are the different cuts and types of beef I enjoyed. If you like beef, this is a must. I look forward to the menu changing and going back. Nice job Chefs! This is great for Phoenix.

03/10/2026

We are opening reservations for the next menu tomorrow 3/11 at noon. Reservations can be made through our website chefbinkley.com. I hope to see you at my Chef’s Table! I will be focusing on our local spring vegetables and proteins. The produce grown in Arizona is the best I’ve ever experienced. It’s always exciting to launch a new menu. Pictured above is Walter Robiedeau who is one of my favorite people and favorite chefs. He’s holding the largest cauliflower I ever grew!

Address

Phoenix, AZ

Website

http://chefbinkley.com/

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