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Our Story

The Copper & Sage Story

Founded 2021

Rooted in the Desert. Driven by the Harvest.

Copper & Sage Kitchen opened its doors in 2021 with a singular conviction: that the finest dining grows from the deepest roots. Founded by Executive Chef Marcus Webb — a James Beard Award semifinalist with experience in some of the country's most acclaimed kitchens — the restaurant was conceived as a love letter to Arizona's land and the people who farm it.

Located in the heart of Scottsdale, our kitchen operates on a farm-first philosophy. Each morning, deliveries arrive from our network of six local farm and ranch partners, and the day's menu takes shape around what is ripest, most vibrant, and most honest.

In just five years, Copper & Sage has earned a Michelin Bib Gourmand, a Wine Spectator Award, and recognition from both the Arizona Republic and Eater Phoenix — but our proudest achievement is the table of guests who return, season after season, because they taste the difference that real sourcing makes.

Chef Marcus Webb at work
Our Partners

Six Farms. One Kitchen.

Every ingredient on our menu travels from trusted hands. These six Arizona growers and ranchers are the backbone of everything we cook.

🌿
Steadfast Farm
Cave Creek, AZ · Est. 1998
Organic microgreens, heirloom lettuce, edible flowers, and herbs. The Whitfield family has farmed this land for over 25 years without synthetic inputs.
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Quail Creek Ranch
Prescott, AZ · Est. 2004
Heritage rabbit and pasture-raised beef. Their animals graze on open rangeland — the flavor difference is unmistakable.
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Mesa Verde Growers
Tempe, AZ · Est. 2011
Heirloom and specialty tomatoes, peppers, and warm-season vegetables grown using regenerative practices and water-wise drip irrigation.
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Arizona Highland Lamb
Prescott Valley, AZ · Est. 2009
Pasture-raised Dorper and Rambouillet cross lamb with a mild, clean flavor unique to Arizona's high desert grasslands.
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Desert Bloom Apiary
Scottsdale, AZ · Est. 2015
Raw wildflower and saguaro blossom honey harvested from Sonoran Desert hives. Our pastry kitchen uses their honey in over a dozen preparations.
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Hayden Flour Mills
Queen Creek, AZ · Est. 2009
Stone-milled heritage grains and specialty flours. Our bread service, pasta, and pastry all begin with their exceptional White Sonora wheat.
The People Behind the Plates

Meet Our Team

Chef Marcus Webb
Marcus Webb
Executive Chef & Co-Founder
James Beard semifinalist. Trained under Dominique Crenn in San Francisco before returning to Arizona to open Copper & Sage in 2021. His cooking is disciplined, seasonal, and deeply personal.
Sous Chef Delia Torres
Delia Torres
Sous Chef
A Tucson native and Le Cordon Bleu graduate, Delia brings classical French technique to a deeply Arizona pantry. She leads the kitchen on Sunday and Monday services.
Pastry Chef Nadia Farrow
Nadia Farrow
Pastry Chef
Nadia was previously at The French Laundry's pastry department. She joined Copper & Sage in 2022 and built our dessert program around local honey, citrus, and foraged desert botanicals.
Sommelier Lucia Hartfield
Lucia Hartfield
Head Sommelier
WSET Level 4 Diploma. Lucia curates our 200-label wine program with a focus on small-production, sustainable, and biodynamic producers from around the world.
Recognition

Honored to Be Recognized

⭐
Michelin Bib Gourmand
2023 · 2024 · 2025
🍷
Wine Spectator Award of Excellence
2024 · 2025
📰
AZ Republic Best New Restaurant
2022
🏆
Eater Phoenix Top 10
2024 · 2025 · 2026
🌱
Green Certified · Composting & Local Sourcing
Certified 2022
"The land here is extraordinary — volcanic soil, desert light, a temperature swing that concentrates flavor in ways I've never experienced anywhere else. My job is simply to get out of the way and let it speak."
— Chef Marcus Webb, Executive Chef & Co-Founder
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