They were a couple of restaurant industry veterans who were ready for a less hectic pace that allowed them more of a personal life while remaining in the field they loved.
MacMillan was coming off his 23-year career as the executive chef of Sanctuary on Camelback Mountain and its signature restaurant, elements. With his accolades, Food Network exposure and longtime tenure in the Valley’s elite restaurant scene, MacMillan was approached with similar opportunities in the past. But the timing or personnel weren't quite right.
And then came Cala, which gave the chef who was in the restaurant business since the age of 14, something his enviable career had not yet experienced. Jeffries likes to share dishes family style, which is what he usually does here. The lobster and sweet corn ravioli, jersey tomato pizza and the Linz Reserve 18-ounce ribeye are his go-to’s. His favorite is the branzino a la plancha prepared with blistered tomatoes, fennel and beluga lentils.
They did this with Cala and aim to do so with future establishments in several facets of hospitality.
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