Partner Spotlight: Maple & Ash | Scottsdale, Arizona 

At Maple & Ash, the hearth is more than just a cooking method. It’s the heart of the restaurant. We sat down with Executive Chef, Cody Finch, to talk about the restaurant’s concept, his approach to hospitality, and why Meats by Linz has been a trusted partner for years. 

1. What is the overall concept and inspiration behind Maple & Ash as a restaurant? 

Maple & Ash is built around the hearth, an open-fire kitchen that’s the centerpiece of the restaurant and the inspiration behind everything we do. We believe the best meals happen around the fire, where exceptional ingredients, wood-fired cooking, and genuine hospitality come together. It’s a modern steakhouse that’s made for celebrating, whether it’s a special occasion or simply a great night out. 

2. What is your favorite dish on the menu and why? 

Oh, easily the 22oz, 28 day Dry-Aged Ribeye. I love the way the marbelization and the flavor that comes from the aging mix with the smokiness from the wood-fired grill and our beefed-up butter. 

I have a secret off-menu dish that I also love to eat. I take our Pillows of Love, and I put them on top of my Dry-Aged Ribeye. I’m telling you, that’s the best dish. If you’re ever at Maple & Ash or planning to come, you have to get the 28 day Dry-Aged Ribeye with Pillows of Love. 

3. What is your favorite part about working with Meats by Linz? 

My favorite part about working with Meats by Linz is the casual relationship that I have with Thomas, our sales rep. He makes it very easy to not have to worry about orders coming in. 

Even if we mess up on our end and need something fixed, he fixes it. There’s never someone he’s looking to blame or put at fault, he just fixes it. 

4. What is your favorite (or a popular cut sold at Maple & Ash) from Meats by Linz? 

The 22oz, 28 day Dry-Aged Ribeye and then Bone-In Filet are definitely are most popular cuts sold here. 

5. What is your best advice for a chef/restaurant owner when it comes to running a successful business? 

My best advice for a chef or restaurant owner would be to respect the process. Everyone opens their doors thinking they’re going to be the busiest restaurant right out the gate. Sometimes, it just doesn’t work out that way, and some people aren’t prepared for that setback. 

I think that just respecting the process and earning the reputation of being a restaurant people look forward to dining at is the most important. 

Another piece of advice I would give is, be hospitable to everyone. Hospitality doesn’t just start and end with your guests; it starts with us leaders the second we come in the building. You treat everybody equally and with respect, you treat the dishwasher as you would the owners. 

Give that mutual respect and appreciation from top to bottom, and you’ll see the environment be a positive one. 

6. With your experience in the culinary industry, what stands out to you about the quality of Meats by Linz products compared to other meat suppliers you’ve worked with? 

The quality speaks for itself. Meats by Linz is a well-known reputable brand, and I think that quality comes with just the Linz name alone. 

There’s some Meat Purveyors that I would never touch their product personally because I have a higher standard for quality. I have also just loved Meats by Linz since I first tried it, around five or six years ago. 

We’re proud to work alongside the Maple & Ash team and to be a part of what they’re creating at every location. Great food starts with great ingredients, but it’s the people, the passion, and the partnerships behind them that bring it all together.