Source – Gilbert, Arizona
When Chef Claudio Urciuoli posed for a photograph with Source’s baker Ryan and chef Trevor, he sported a smile. I joked with him about his stern countenance and he assured me that he really does have a sense of humor. Despite the dissolution of his partnership at Pa’La, the acclaimed chef has every reason to smile. He’s once again doing what he wants to do, operating a restaurant whose approach and raison d’etre are encapsulated in this statement from the restaurant’s website: We are an ingredient driven, community centered, counter service restaurant, wine bar, and retail shop. Chef Urciuoli does indeed have a sense of humor and a personal warmth that really came across during our conversation. He shared his vision for a casual Mediterranean restaurant where it’s all about the quality of ingredients. He pointed out that Source is a counter-service affair with baked goods front and center at the counter and a menu suspended overhead. All tableware is compostable save for wine glasses. That speaks to his commitment to doing his part for the environment. It irks him how relatively little the water-starved Valley is doing to conserve water. He also believes much more could be done to…
