What We Are
Cartwright’s Modern Cuisine is more than a restaurant; it is a true western dining experience. It is also a means for honoring the legacy of the American West. Not only do we take great pride in our food, drinks and service, we also aim to preserve Arizona’s heritage by sharing in the traditions of generations past. We fuse top quality beef, game, and seafood with locally grown produce and foraged ingredients from our own surrounding deserts and forests, and present them in a warm, welcoming atmosphere rich in Arizona History.
Chef/Owner Brett Vibber
Brett knew at an early age of his gypsy blood and desire to cook. With a bug to travel and an unmatched passion for cuisine and culture the search was on to find the best restaurants and chefs in the country and world. Landing at distinguished restaurants stateside such as Roka Akor and Vintabla and Merulana in Rome and Pizzeria Zeppelin in Spoleto, Italy. As well Brett has lent his expertise to a number of Food and Beverage programs in Panama City, Panama and Los Angeles. Returning to the Valley of the Sun brings him full-circle and allows him to infuse his wide lens of flavors and methods into Cartwright’s unique menu. “I could not be happier,” says the chef, whose own personal background brings authenticity to his work. “I am an Arizona native, gone for sometime, the dream was always moving back to showcase my travels and experiences through food and culinary culture”. Brett spent his youth wrestling backpacking, fishing, and exploring all Arizona had to offer and much of what he applies in his kitchen philosophy was derived here through his hero and high school wrestling coach, his Dad. Raised by two teachers Brett believes in passing along knowledge to the next generation. Brett has 2 children Mackenzie and Miles who are already take after their Dad in their curious ways!
Owner, Cody Heller
Cody was born in Abilene, Kansas. In July of 2005 Cody, in search of something new, packed up his life and moved to Phoenix knowing good things were ahead. He quickly became part of the opening and expansion team behind the Picazzo’s Gourmet Pizza Kitchen concept throughout Arizona as a General Manager. After 5 years he was ready for a new challenge and became the Director of Operations for Tonto Bar and Grill and Cartwright’s in Cave Creek. Tonto and Cartwright’s were both recognized for multiple food and beverage awards under Cody’s management. In May of 2017 Cody joined forces with longtime Cartwright’s chef Brett Vibber to make their dream a reality and purchased Cartwright’s. Cody brings and unmatched level of customer service to the restaurant in every aspect. Sometimes Cody is not at work and enjoys camping, fishing, hunting and all kinds of outdoor mayhem.
Private Dining and Event Coordinator, Elena Lander
Elena Lander is from Bloomington, Illinois and moved to Chicago at a young age were she quickly earned her stripes as Maître D and event coordinator at top city restaurants such as Mike Ditka’s Steakhouse, Michael Jordan’s Steakhouse, and Roka Akor. Ready to leave the big city behind in 2014 Elena traded in her snow boots for hiking shoes and moved to Cave Creek where she has been the manager of Tonto Bar and Grill until joining the Cartwright’s team in May of 2017 to focus on private dining, event coordinating and public relations.
Sous Chef/Forager Extraordinaire, Matt Doss
Matt Doss is a native of Fontana, California. A diehard worker he cut his teeth on 10 years in Las Vegas hotels performing every kitchen job imaginable. In 2012 Matt moved to Cave Creek in search of more nature in his free time than the big city had to offer. He joined Cartwright’s upon Chef Brett Vibber’s arrival and immediately went to work developing , operating and most importantly expanding Cartwright’s foraging team from 2 people 4 hours per week to 6 people 40 hours per week. Cartwright’s kitchen would not be the same without him!