Behind the Pass
A glimpse into the culture and character of Phoenix kitchens
Kid Sister
This project goes behind the pass at Kid Sister to explore how a small Phoenix neo-bistro builds its identity plate by plate. Through a profile of Head Chef Isaac Mendoza, a look at the local farmers who supply his kitchen, and an inside view of how he crafts each new seasonal menu, the tight relationship between chef, community, and ingredients is revealed. Together, these pieces show how a restaurant’s creativity is shaped not only by the person at the stove, but by the people and places that sustain it.
Menu
Focused, intentional, and quietly ambitious
A portrait of Kid Sister’s head chef, tracing the experiences, discipline, and vision that shape the way he runs the pass and defines the restaurant’s identity.
Fresh, local, and deeply rooted
Follow ingredients back to the growers who cultivate them, revealing how farmers and chefs sustain Phoenix’s local food system together.
Seasonal, inventive, and always evolving
A look at how Mendoza constructs each new menu, guided by local produce, team dynamics, and the creative trial-and-error that drives his cooking.