Donald Hawk

Chef
Donald Hawk

Phoenix

About Donald Hawk

Donald Hawk started cooking at the age of 16 at local pizza restaurants and couldn’t keep himself from falling in love with the craft. He enrolled in culinary school and did an internship with Norwegian cruise lines in Hawaii. Afterward, Donald came back to Phoenix to work for Claudio Urcouli, Chris Bianco, and Bernie Kantak. Donald then left for a year to work in Portland with Jenn Louis at Lincoln restaurant and came back to Phoenix to work again with Bernie Kantak at his new restaurant the Gladly. Donald is now a sous chef who runs the raw bar program. His side gig is a pop up called Koso Phoenix that Donald started with fellow chef Brent Kille which explores Korean heritage combined with Southern cooking.

Where I Go Out

At My Venues

black bass stew
$$$, Happy Hour, Outdoor Seating, Modern, Full Bar, American, Anchor Centre
"@nelsons.meat.fish black bass - great northern bean stew made with the black bass stock, salsa verde, roasted fennel, bone marrow butter . . . . . #phxfoodculture #phxeats #phoenix #korean #forkyeah #eeeeeats #myfab5 #eatgladlyphx #ingoodspirits #localaz #forkyea"
At my venues
live scallop
$$$, Happy Hour, Outdoor Seating, Modern, Full Bar, American, Anchor Centre
"@chula_seafood live scallop - citrus salad, apple pear, intosso, basil . . . . . #phxfoodculture #phxfoodculture #phxeats #phoenix #korean #forkyeah #eeeeeats #myfab5 #eatgladlyphx #ingoodspirits #localaz #forkyea"
At my venues
New York Strip with Saam steak sauce
$$$, Happy Hour, Outdoor Seating, Modern, Full Bar, American, Anchor Centre
"@nimanranch New York - Saam steak sauce, collards, kimchi dusted onion rings, bleu cheese buttah . . . . . #phxfoodculture #phxfoodculture #phxeats #phoenix #korean #forkyeah #eeeeeats #myfab5 #eatgladlyphx #ingoodspirits #localaz #forkyea"
At my venues