René Restaurant In Sedona, Arizona: Meet The Chef
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5 Reasons to Visit® sat down with Corporate Executive Chef and Owner Mercer Mohr of Mercer’s Kitchen Restaurant Group in Sedona, Arizona. Mercer’s Kitchen encompasses four award-winning restaurants located in the heart of Sedona, Arizona—René Restaurant (Mediterranean Fine Dining), Rascal Modern Diner (Modern Diner Experience), Creekside American Bistro (Family Comfort Food) and Mesa Grill (Fresh, Local, Southwest Cuisine).
Mercer’s Kitchen Restaurant Group in Sedona, 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 Hamburg, New York, and we spent summers in Point Abino, Ontario, just across the Peace Bridge that crossed between Buffalo and Ontario, Canada. My parents were sailors on Lake Erie. We spent quite a bit of time on the boat and eating off the grill. In the winter, we did a lot of skiing and ate hearty stews, chili, sausage, smoked meats and fish, Buffalo Chicken Wings and “Beef-on-Weck.” To this day, I enjoy grilling and smoking meats. I once ran a smoke house in Sacramento, where we smoked sturgeon, salmon, trout, and catfish. My travels include Greece and the Greek islands, Paris, The Champagne region and the south of France, Spain and Portugal, Scotland and the UK. Looking forward to Thailand and Japan. My favorite cities in the U.S. are San Francisco, New York and New Orleans.
Mercer’s Kitchen Restaurant Group in Sedona, Arizona
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
As a young Chef, working for a corporate hotel group, you are asked to move every couple of years while you are training—to someday be the Executive Chef of your own property within the corporation. This exposes you to all aspects of the hospitality industry, both good and questionable. A wise old Chef once told me, you learn as much from the bad as you do from the good. It’s up to you to develop your own style and methods based on what you have experienced.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
This is a difficult question to ask a Chef. I tend to go through seasonal phases when it comes to food. I burn out on some favorites such as barbecue, and come back to it another day. I never really get tired of a good rack of lamb or seared foie gras. Something that is a little different, that I find delicious, is “Ankimo.” A Japanese dish made with monkfish liver. It is known as the foie gras of the sea and considered a delicacy in Japan. You can find ankimo being served as an appetizer at high-end sushi restaurants. My every-day go to... is street tacos, and I eat sushi once a week.
Mercer’s Kitchen Restaurant Group in Sedona, Arizona
What are three ingredients that you simply couldn’t live without?
Water, protein and greens. In my world, I do miss salt, chocolate and bacon. As we all get a little older, these things become a forced delicacy. I could never get away with ordering dessert when my wife is with me. That makes it all-the-better when I can order a good cannoli or warm bourbon-pecan pie with ice cream. I love Ben & Jerrie’s “Cherry Garcia.”
We love the art behind plating. What do you love about designing the perfect dish?
Immediate gratification. I can taste a combination of ingredients in my head. The trick is to translate the idea to a plate, and create a perfectly balanced combination that is not too much. Usually, less is more when trying to tweak a presentation. I try to start removing unnecessary components. As you get more experienced, I find that a minimalist approach usually pays off best.
Mercer’s Kitchen Restaurant Group in Sedona, Arizona
Tell us about one of the most creative dishes you’ve created?
Recently, I took a tuna tartare dish and turned it into “Ahi Tuna Nachos.” As my wife said, it doesn’t sound great, but the presentation and flavors really burst in your mouth. We use diced and spiced fresh tuna and seasoned wonton chips. Since coming up with this dish a few years ago, I can see the idea spreading from Sedona across the country. For good reason, it’s delicious! It started here at Creekside American Bistro.
What is one of your greatest accomplishments and/or recent awards you've earned?
I really appreciated winning “San Francisco Chef of the Year.” The Chef community back in the 90’s was close. We all knew each other and we were competitive. I was honored to be nominated by my friends and colleagues.
In 2002 I was presented with a Certificate from the James Beard House for “Outstanding Contribution to the Foundation.” The certificate was signed and presented to me by Julia Child and Jacques Pépin in New York. Later that year I had the pleasure of creating a dinner in San Francisco, at the French Room, with Chef Jacques Pépin.
Most Recently: “Best of the Best Fine Dining,” “Best Happy Hour,” “Best Wait Staff,” “Best Brunch,” “Best Diner,” and “Sedona’s Best Business.”
What are some of the latest trends you’re seeing in top restaurants across the globe?
Small, affordable sharing plates. Couples now, are splitting entrees and appetizers. What is old... is new again. Chef’s are redesigning old classics to be healthier, and using smaller portions. People want to see something new. Specialty produce and European delicacies are showing up on American menus.
What’s your favorite cocktail or beverage of choice?
I am a bourbon and whisky guy—but I will always try a specialty cocktail, as long as it is not too sweet. A good margarita on a hot day is hard to refuse. My go-to dinner cocktail is a Manhattan.
Mercer’s Kitchen Restaurant Group in Sedona, Arizona
What do you love about being the Corporate Executive of Mercer’s Kitchen Restaurant Group in Sedona, Arizona?
I love to design and format the menus for each restaurant. My senior management team all contribute to the food menus as well as the beverage menus. This group, culinarians and hospitality managers, work constantly as a team, to come up with the most currant ideas relevant to Sedona and the individual restaurant theme. One thing we have learned, if it is not working, change it immediately.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
