MEET THE CHEF: Dom Ruggiero of Hush Public House in Scottsdale, Arizona
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED NOVEMBER 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Dom Ruggiero of Hush Public House in Scottsdale, Arizona.
Executive Chef Dom Ruggiero of Hush Public House in Scottsdale, Arizona
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in both Long Island, New York and Scottsdale, Arizona. I served in the United States Marine Corps where I traveled throughout Asia, Australia and the Middle East. I’ve also traveled through Europe. I draw lots of inspiration from my travels and can be seen in the eclectic menu at Hush Public House.
Hush Public House in Scottsdale, Arizona
Tell our readers an interesting fact or two that reflects your cooking style?
I spent time as a whole animal butcher. I try to utilize as much of the animal as I can to showcase the less popular cuts and to minimize waste. We try to show respect to the animal that gave it’s life so that we can eat it.
Hush Public House in Scottsdale, Arizona
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
One of my favorite foods that we make quite frequently at Hush Public House is pâté. We serve a chicken liver mouse and a seasonal country pate or pate en croute. Charcuterie making is a very difficult and tedious, but so worth the effort.
Hush Public House in Scottsdale, Arizona
What are three ingredients that you simply couldn’t live without?
Salt, butter and extra virgin olive oil.
We love the art behind plating. What do you love about designing the perfect dish?
The saying goes “you eat with your eyes first” so with that in mind, we always try to plate our food to look appetizing, however I am much more concerned with taste and texture then ascetics. Some chefs will put unnecessary ingredients or garnishes on a dish just to make it look better, but if the dish sucks to begin with, micro greens aren’t going to fix it.
Tell us about one of the most creative dishes you’ve created?
One of our most popular dishes at Hush Public House is our Italian beef. I was a short order cook in high school at a place called Taste of Chicago in Scottsdale making Chicago dogs, burgers and of course the famous Chicago-style Italian beef sandwiches. I’ve always had the idea to create an upscale version of this sandwich. So instead of your traditional sliced roast beef, we braise oxtails for hours in red wine and stock until it is fork tender. Then we griddle a thick piece of brioche from local Noble Bread, melt smoked provolone on the toasted bread and then layer the braised oxtail on top with its reduced braising liquid. We make our own house made giardiniera to finish the dish. Its really one of my favorites!
Hush Public House in Scottsdale, Arizona
Share your most recent awards and greatest accomplishments with us!
Winning “Best New Restaurant” when we opened Hush Public House, as well as winning “Best Neighborhood Restaurant” the following year has been our greatest accomplishments.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Happy to say that charcuterie and pate making is making a comeback. Or at least it is with the chefs I follow on Instagram. I also see a lot of chefs leaving their post at large, highly acclaimed restaurants to open smaller, more intimate neighborhood restaurants.
Hush Public House in Scottsdale, Arizona
