Bluehound Kitchen & Cocktails
It's clear we are inspired by man's best friend. We want to be your new best friend downtown: business lunches, before or after D-Backs, Suns, or Mercury games, Talking Stick Resort Arena events, live music, comedy clubbing, dancing, or any urban adventure you choose. At Blue Hound, you’ll find seasonal American fare meant for sharing and pairing--with craft cocktails, wine or beer, that is. So go ahead. Whenever you revel in the delights of Phoenix, come home to the tail-wagging comfort of Blue Hound anytime.
EXECUTIVE CHEF DUSHYANT SINGH
A culinary veteran of more than 16 years, Dushyant Singh was born and raised in New Delhi, before leaving his native land at the age of 19 for the U.S. where he continued his education at The Culinary Institute of America in Hyde Park, New York.
Bringing a worldly perspective to his cuisine, Chef Singh has garnered experience and recognition from a slew of notable establishments across the country including Paris Las Vegas, La Quinta Hotel & Spa in Southern California and The Westin Chicago River North.
His talents brought him to Arizona where he enhanced his skills at Hyatt Gainey Ranch in Scottsdale and then for Kai at Sheraton Wild Horse Pass Resort and Spa.
Most recently, Chef Singh served as the Executive Chef at The Camby, Autograph Collection where he was nominated for “Best Upcoming Chef” by the Arizona Culinary Hall of Fame.
Lead Bartender Phil Clark
Hailing from the East Coast, Phil Clark is a veteran of the craft cocktail scene, most recently hailing from Washington, D.C., where he led the bar programs at Brabo by Robert Wiedmaier, and the James Beard-nominated Mockingbird Hill.
Phil brings a research-driven methodology to bartending, as he first focuses on putting pen-to-paper in order to map out the flavors and structures of a cocktail before actually mixing it up. In this way, he is able to identify where he can challenge traditional recipes and compositions by substituting his own, unconventional ingredient choices. Phil is all about sharpening a cocktail and making it both more precise and nuanced, in order to give people something they think they know, but with a bit of a new surprise.