Cartwright’s Sonoran Ranch House is more than a restaurant; it is a means for honoring the legacy of the settlers of the American Southwest. Not only do we take great pride in our food, drinks and service, we also aim to preserve Arizona’s heritage by sharing the stories of our property’s past. We fuse Southwestern ingredients, top-notch beef and game meats, and the best quality seafood we can find, and present them in a warm, welcoming atmosphere rich in Arizona lore. Please read our History page for details on how our property has evolved through the ages.
We also invite you to visit our sister property, Tonto Bar & Grill in Cave Creek, a rustic yet upscale establishment specializing in steak and seafood.
Co-owner Eric Flatt grew up on a small ranch in Colorado and stays true to his roots by serving local ingredients, buying from ranchers and creating a warm, rustic atmosphere for Cartwright’s guests. Eric has an extensive resume working for five-star resorts, hotels and restaurants in San Francisco and Colorado, where he was a chef and managed the AT&T golf tournament, U.S. Open, Concours d’Elegance and many more world-class events. He stays ahead of the curve in food trends by going backward in time, using local desert harvests and all-natural and organic products.
Co-owner John Malcolm heads up the front of the house by personally greeting guests and remembering specific details of their preferences. John works closely with the servers, hostess and bartenders to ensure each guest has an exceptional experience. He has been in the hospitality business his whole life and brings a wealth of knowledge from five-star hotels, private clubs and several restaurants. John graduated from the California Culinary Academy and has a solid background in all aspects of the business, including food, wine and service.
Banquet/Event Coordinator and Wedding Specialist Amanda Malcolm handles special events small and large, using her expertise in planning and presentation to deliver top-quality service. She has a degree in hospitality management from Northern Arizona University and is a level one certified sommelier.
Operations Manager Smith is in full command of all operations. He is the “go-to guy” in any situation. If it’s a Friday night and the restaurant needs lighting for a suddenly scheduled special event, Smitty is on it. Smith has come up through the ranks of the kitchen and even served as chef for several years. His knowledge of all departments comes in handy on a daily basis.
Chef Montez Crane, a member of the Seneca tribe out of western New York, credits his maternal grandmother, Norma, for his love of cooking with ingredients fresh from the garden and meat that his uncle butchered next door. His career has taken him from brewpubs to fine dining, and he is fond of the way Cartwright’s combines a rustic yet upscale sensibility in its dishes.
Pastry Chef Amanda Crick was named a “Rising Star Chef” by Phoenix Magazine January 2009 and is proud to offer all of Cartwright’s hand-rolled breads and iconic desserts made from scratch daily. Amanda changes the dessert menu seasonally to reflect the local fruits and unique ingredients. Her desserts are not to be missed (or to be shared).
General Manager Michael Brown has worked with such premier chefs as Wolfgang Puck, Thomas Keller, Jean-Gorges, Daniel Bolud and Roy Yamaguchi. He has been an integral part of the Cartwright’s team since 2007, and oversees all front-house operations to ensure customers have a positively memorable dining experience.