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Brett Vibber 

Cartwright's Modern Cuisine 

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 across the country and world. He landed stateside at distinguished restaurants such as Roka Akor in Chicago and Vintabla under Bruce Yim. He also spent time cooking 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. Having returned 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. Vibber’s own personal background brings authenticity to his work as an Arizona native. The dream was always moving back to home to open a restaurant that focused on foraging wild and indigenous Arizona foods and put Arizona on the map as a destination for 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. He has 2 children Mackenzie and Miles who are already take after their Dad in their curious ways!