A Conversation with Executive Chef Scott Winegard of CIVANA

The moment you arrive, every detail of your stay at CIVANA is carefully crafted. From the gentle aroma to the soothing music to the little journal you’re handed – it’s an experience for your senses. 

But taste was the sense I was most excited for. 

Because, I’m going to be completely honest: it was the menu that led us from Iowa to the little town of Carefree, Arizona. 

And Executive Chef Scott Winegard did not disappoint. Both of his restaurants at the resort exceeded our expectations. 

Executive Chef Scott Winegard in front of Seed restaurant

During our four-night stay, we ate each of our meals at one of the two restaurants: Seed, CIVANA’s breakfast and lunch cafe, or Terras, the resort’s dinner spot.

Whether it was breakfast, lunch, or dinner, every meal was a masterpiece of its own. (I don’t say that lightly. It’s not often I carry food over 1,300 miles to have my kids try.)

[Bowl in left image starting from the top] Good Day Chia Pudding – creamy oat milk-chia seed pudding steeped in vanilla oat milk, infused with cinnamon, and topped with toasted coconut and berries; Brain Booster Bowl – dragon fruit, acai, hemp seeds, berries, and coconut, topped with shaved coconut, almond butter, bananas, strawberries, and hemp-chia granola [Plate in right image] Abundant Breakfast Bowl – scrambled tofu, braised kale, sweet potato hash, quinoa, and spicy kraut

Chef Scott Winegard has a refreshing take on food, making use of as much local in-season produce as possible. His menu, although very intentional, accommodates every pallet.

We had a chance to sit down with the chef and talk about all things food: where he finds inspiration, what’s his favorite menu item, and what he eats when he’s home just to name a few.

Our conversation with Executive Chef Scott Winegard

[Noah + Kara] You’re known for making use of locally sourced, in-season food. I can imagine that it's difficult being in the desert.

[Chef Scott Winegard] You know, I've stood on this soapbox of seasonal, eating local, and then coming to Arizona has been kind of eye-opening. Because, you know, it's the desert and it's hot and dry. And right now, there's not a lot. 

The farmers’ markets here are great. But they aren’t overflowing like the ones in Santa Monica. This is one of the things that I'm used to and, and that's been tricky, and they're also you know, they're small. So, get a lot of this stuff in California. I look forward to finding more. And I have been finding more stuff. 

[Noah + Kara] Where do you get your inspiration for a menu?

[Chef Scott Winegard] I usually just have ideas. I don't really do notebooks. But sometimes when I really need to remember something I'll do that. I literally have thousands and thousands of ideas always running through my head. 

[Plate in the left image] Live a Little Waffle – sourdough spelt waffle with honey crisp apples, berries, whipped coconut, and spiced maple

[Noah + Kara] How do you create your menus?

[Chef Scott Winegard] When I think about menus and write menus, it starts with what I like to eat and what I’m craving. And I think about what the guests will like to eat. It's always seasonal. It starts there but then I ask, “do I love it?” Then I'll work on it. 

And then I'll kind of be like [gestures towards a passing server], “Hey, try this,” and that's kind of how my R&D processes works. 

Maitake Mushrooms with spicy mole, pan seared masa, avocado, & cashew lime crema

[Noah + Kara] What do you cook for yourself when you’re not working?

[Chef Scott Winegard] I eat so simple. Someone asked me recently, “What do you eat at home?” 

Salad. 

[Starting with top plate] Sonoran Tacos – grilled tofu, “refried” beans, tomato, guacamole, cabbage salad, and tomatillo salsa; Veggie Cobb Salad – romaine lettuce, grilled portobello, smokey black beans, avocado, cherry tomatoes, sprouts, and creamy cashew ranch dressing

They were liked, “But what do you love to make at home?” And I was like, “Salad.” Like really, the most simple: quinoa, steamed kale, steamed vegetables, lemon, olive oil. People are always expecting that I do something crazy at home.

[Noah + Kara] What is your favorite dish or part of the dish that you like to make? 

[Chef Scott Winegard] I love making sauces. I love finishing the sauces when you get it to that perfect point where it's the perfect texture.

Kara here to add that Scott is incredible with the sauces so this didn’t really surprise me. He’s so good that I got the same Brown Rise Noodle dish three times because the broth was so flavorful. 

[Dish on the left] Brown Rice Noodles sautéed with rainbow carrots, ginger, sugar snap peas, & toasted cashews [dish on right] Grateful Grain Bowl – quinoa and jasmine rice, stewed lentils, marinated kale, roasted carrots, and ruby kraut, topped with grilled tofu

[Noah + Kara] Do you have a favorite menu item? 

[Chef Scott Winegard] The cauliflower right now. (Achiote Cauliflower: served over Mexican quinoa & lentils, chipotle jam, pickled carrots, & cilantro crema)

Click here to check out the rest of CIVANA’s menus.

A fresh perspective on food

Experiencing Scott’s menu provided a fresh perspective on food. And talking with him reminded me that delicious meals don’t have to be complicated. Sometimes all you need are some greens, vegetables, quinoa, and a dash of creativity.

If you need to get away and leave your cares behind, take a trip to the dessert and book a stay at CIVANA.