Quench Taps and Tapas in Surprise, Arizona: Meet the Chef

Dec 1

We sat down with Executive Chef Angie Cline of Quench Taps and Tapas in Surprise, Arizona. Quench delivers a unique dining experience—sophisticated yet relaxed. From the moment you arrive, our commitment to exceptional hospitality ensures you are comfortably seated, whether celebrating a first date or a 25th anniversary. The team is expertly trained and well-versed in both our culinary offerings and curated wine selection.

Quench Taps and Tapas in Surprise, Arizona: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

My day begins with a cup of coffee and a moment to declutter my mind. I think about food constantly—not just what to eat, but what incredible combinations I can create and share with people. Mornings are often filled with researching ingredients and their availability, especially since some of the best ones only come around seasonally. I also spend time working on exciting video posts for our thousands of followers on Instagram and Facebook.

Evenings are my reset. After a long, full day, I try to completely check out for a bit. I love movies of all kinds—horror, comedy, sci-fi—so I watch whenever I can. It’s the perfect way for me to unwind and turn everything off for a while.

Do you have any awards or achievements you’ve earned?

I have been honored with several awards and media features throughout my career, including:

Marquis Who’s Who in America
Bars 10 and Restaurants 10 Honoree
Quality Business Awards – Best Wine Bar
Surprise City Lifestyles – Best Craft Cocktails
Yelp – Best Loved Business 2024
Featured in Voyage Phoenix (multiple articles, including Meet the Chef, New &
Upcoming Restaurants)
Featured in Encore Magazine (Sun City Festival)
Additional highlights in Phoenix Voyage and other local publications
Highlight in Arizona republic or small independent business

Do you have a favorite chef? What advice would you give to aspiring chefs?

I don’t really have a single favorite chef, but I definitely admire several. I did have the opportunity to work with a Michelin-starred chef for about eight months. He was retired, and I happened to meet him at the perfect time—he agreed to come help when we first opened. I learned so many amazing techniques and tricks from him that we still use today.

My advice? Pure, unfiltered tenacity. You’ll have epic failures and monumental successes. If you have the passion it takes to be a chef, you’ll learn from failures and keep creating masterpieces.

What do you typically cook at home?

Unfortunately, we don’t eat nearly as well as our guests at the restaurant. On those long, busy days, it’s usually just a quick sandwich or wrap. I usually cook a real meal on Sunday or Monday—our days off. I like making casseroles or soups because they give us leftovers for a day or two. Last weekend, it was creamy white chicken enchiladas.

What’s a food trend that you’re loving right now?

I wish I could say something cool here, but I don’t really follow trends. I’m always searching for something different—unique, but not trendy—and I love wowing our guests with bold flavors and beautiful presentation.

What’s the strangest food combination you’ve ever tried? And, did you like it?

French fries and soft serve ice cream, I really loved it, so sweet, salty and savory.

What’s your Instagram so that readers can follow you?

It’s @quenchtaps.

What drink do you enjoy most?

I love a well-balanced gin and tonic, sometimes with a splash of juice, and always a lime wedge.

Tell readers why they should visit Quench Taps and Tapas?

Quench Taps and Tapas offers a different kind of dining experience—elevated, yet casual. Our focus is on hospitality from the moment you walk through the door and we find the perfect seat for you, whether it’s a first date or a 25-year anniversary. Our staff is highly knowledgeable about both our food and our wines.

The tapas experience itself is something special. There’s a unique joy in sharing dishes with the table and exploring multiple beautifully balanced, colorful flavors together. We emphasize that shared model—spending time with friends and loved ones. This is not a rushed experience. We want our guests to sit back, relax, and truly reconnect. No cell phones, no sports on TV—just good food, good company, and genuine conversation.

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