You likely recognize Chef Richard Blais from television, and now travelers can experience his culinary vision at Grand Hyatt Scottsdale Resort through two signature restaurants: La Zozzona and Tiki Taka. Blais is responsible for a total of six dining concepts at the resort, bringing diverse flavors and playful techniques to the property.
La Zozzona—whose name roughly translates to “messy delicious”—captures the rustic, generous spirit of Blais’s travels through Italy. The menu highlights house-made pastas, wood-fired steaks and other regionally inspired dishes, combining bold flavors with comforting preparations that invite sharing.
Tiki Taka offers an inventive fusion of Japanese and Spanish influences, showcased in a selection of sushi and tapas. Diners can expect creative plates such as Hamachi pizza, beef bacon-wrapped dates, chorizo gyoza, a double crunch roll and shaved ice desserts. Both restaurants reflect Blais’s playful yet refined approach to cooking, where technique and fun coexist.
© Grand Hyatt Scottsdale Resort
Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use?
As I get older, I appreciate chocolate more and more. The guilt often comes from the sugar rather than the chocolate itself, but chocolate in any form remains a reliable pleasure. On the flip side, there are a few fruits that haven’t won me over—star fruit, kiwis and dragon fruit—perhaps I just haven’t had particularly good examples of them yet.
What dishes would you serve at a private dinner party?
I prefer family-style dinners: a larger roasted protein, a few well-chosen sides, freshly baked bread and a vegetable-forward salad. A pie for dessert completes the meal. This format encourages sharing and relaxed conversation, which I find makes for the best private dinners.
What was the first meal you ever prepared on your own?
The first ambitious dish I attempted was fresh fettuccine, rolled out with a wine bottle—an imperfect but formative experience. When I was 12, I also considered potato chips inside a ham and cheese sandwich to be a culinary revelation, so my beginnings were humble and curious.
If you could describe your personal style in one dish, which dish would it be and why?
My style might be best represented by properly made fries served with ranch dressing and a touch of caviar. It sums up a love of comfort, technique and a playful contrast between casual and elegant elements.
What culinary trend would you like to see disappear?
I don’t harbor strong negative feelings toward trends. If something has become a trend or gone viral, it usually means it resonated with people. I prefer to study why a trend succeeded rather than dismiss it outright.
La Zozzona and Tiki Taka
Grand Hyatt Scottsdale Resort
7500 E. Doubletree Ranch Road
Scottsdale, AZ 85258
tel 480 444 1234