Chefs of Distinction / Chronological

Ivan Flowers

Chef Ivan Flowers of Fournos Restaurant

Flowers’ road to Sedona and Fournos shows a wealth of exceptional experience and talent.

Ivan Flowers’ birthplace was Coney Island, Brooklyn, New York. He grew up in and around the restaurant business at his father’s successful establishment, The Rendezvous. Ivan worked his way through college at high-end catering companies, while he earned his degree in psychology from the New York Institute of Technology.

Flowers was “hooked” on food and went into the butchering and selling of meats and exotic game—providing hand-selected fine meat to Manhattan restaurants.

In 1994, Richland, Washington, became Flowers’ new home, as he launched “Ivan’s.” In 1996, he sold this restaurant and enrolled at Le Cordon Bleu Scottsdale Culinary Institute. He received his A.O.S. degree in culinary arts and restaurant management in 1997. While attending SCI, Flowers was a Sous Chef at both ASU’s University Club and the Scottsdale Center for the Arts.

Flowers went on to become an instructor and chef of L’Ecole restaurant at Le Cordon Bleu Scottsdale Culinary Institute. While in this role, L’Ecole received its highest Zagat® rating and had a four-month waiting list for dining.

I first met and interviewed Flowers in 2001, when he was Executive Chef at a Different Pointe of View in Phoenix. When I returned later to give him a copy of our book, which featured his bio and two recipes, the quality of his food and service had reached new heights. He had turned his kitchen into a teaching kitchen, and his menu had garnered high praise from food critics worldwide. Flowers and his trained team brought this restaurant to a point where it was considered the finest restaurant for high-end cuisine for the international chain of Hilton Hotels. Ivan Flowers was honored as being one of Hilton Hotel Corporation’s greatest chefs globally.

In 2007, after changes in hotel ownership/management and focus, Ivan moved on. He was at both T. Cooks at Scottsdale’s Royal Palms Resort and the Phoenician’s Mary Elaine’s. Then Sedona called, and Flowers went to the four star, four-diamond L’Auberge de Sedona as Executive Chef. During his time at L’Auberge, he changed the menus–and customer satisfaction spiraled upward to 99 percent.

Determined to experience Ivan’s creations again, we went to Sedona to Fournos Restaurant, where Flowers is hands-on with everything. The restaurant seats 24 and the service is impeccable. His wife, Tracy Phillips, orders the wine and makes outstanding desserts. Tess serves, and Alfredo is the chef’s his right hand behind the scenes. Ivan’s passion, passed from father to son, is reflected in his entire team. He is certainly a chef of distinction.

If you find yourself in Sedona, I’d suggest you try out Fournos. Experience five-star Mediterranean-Italian cuisines—fine dining in a casual atmosphere. The restaurant opens at 5 p.m.

3000 U.S. 89 Alternate, Sedona, AZ 86336-5095


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