BOURBON STEAK, located in the Princess Fairmont and led by Executive Chef Sara Garrant, upholds the Michael Mina’s tradition of tempering steaks in butter, then firing them to perfection over wood flame. The freshest seafood available is combined with local seasonal ingredients.
Classic steaks include Bone-in Rib Eye, Dry-Aged Porterhouse, and mouthwatering New York Strip cuts. Sides include soy-glazed shiitake mushrooms and roasted brussels sprouts with house-made sausage.
Menus & Events
Join us at BOURBON STEAK first Thursday of every month, we will be holding a cocktail class in the restaurant.
20-85 Seats Semi-Private Dining | 40 Seats Private Dining | 60-75 Standing Reception | 12 Seats Chef’s Table
Indoors, on the terrace or at the Chef’s table, we’d like to help you craft and celebrate your special event. Our Host will discuss our private dining options and menus with you for any type of gathering.
Sara Garrant grew up in close-knit community of commercial salmon fishermen in Southcentral Alaska. Joining the fishermen aboard their vessels as a child she witnessed firsthand the value of a cohesive team with a strong captain can truly accomplish. From these experiences, her current “make it happen” work ethic developed. Meals were a big part of the summer fishing season, and Sara spent a lot of time in the kitchen, from a young age, with her mom cooking for crews or 12-15 people. The Pacific Ocean still calls her back to Alaska, when the salmon start their yearly run back to the river. Here, she spends the long days with her immediate and “adopted summertime” family, from mornings in the boats to evenings helping her mom prep the next day’s meals.
After high school graduation, Sara left for culinary school to study pastry at Le Cordon Bleu, in Ottawa, Canada, where, she found her true passion on the savory side of the kitchen. From there, she headed to the “lower-48”, landing in Phoenix, where she began working at various restaurants in the Valley; most notably, Noca, where she broadened her culinary style under Executive Chef Chris Curtiss, who opened her eyes to not only ingredients and cooking techniques she had not been exposed to before, but a true respect and appreciation of local produce, sustainable seafood and seasonality of the products used on a daily basis.
Her desire for culinary arts kicked in and Sara moved to San Diego, working as a Chef de Partie, at Addison at the Grand del Mar for a season. In 2012, she moved back to help open Isabella’s Kitchen at Grayhawk Golf Club. The opportunity presented itself to work with Chef Curtiss again at Bourbon Steak Scottsdale at the Fairmont Princess in the fall of 2013, where she stayed into the spring of 2015, helping the team transition as Chef Jeremy McMillan took helm. Staying with the Mina group, Sara transferred to Miami to spend a season at what was Michael Mina 74 at Fontainebleau Miami Beach as the Senior Sous Chef. Fast forward to fall 2017, back at Bourbon Steak Scottsdale, she was promoted as Executive Chef. Sara is passionate about creating dining truly memorable experiences that guests will enjoy time and again. In the meantime she diligently works at cultivating a culture of respect, inspiration and commitment amongst her culinary team.
Sara’s downtime is spent between the local dog parks in Central Phoenix, where she tries to tire out her Jack Russell terrier, Kalgin, and when that feat is complete, she spends time in her art room, jamming out to music and mentally recharging with acrylic paints and blank canvases.
“Give it a little love. If you take the time to treat the products we are lucky enough to use with respect from start to finish, I honestly feel the guest can taste the difference,“ exhorts Sara.