17 JULY 2026 Osteria Francescana is amazing. We of course cannot forget about Anthony Bourdain and all the things he did for the industry. If you want to go way back, the technique of Paul Bocuse – we still use those sauces today. What is the inspiration behind the menu at My Slice? Everything starts with our dough. We’re really proud of it. The sauces, the dough, everything is made in house. We’ve got your classic pep and cheese, but we also have pizzas with a southwest spin – the al pastor, the carne asada… Arizonans might be used to those flavors but maybe they want to try something new, and they can find that at My Slice. But there’s definitely something for everyone. The most popular is our cheese slices but the al pastor is a surprise. People try it and come back for more. What do you use for inspiration? I try to keep up with trends. I read, and keep an eye out on the new things or the ‘latest’ things. Not everything popular is good. Just because someone posts something on social media doesn’t mean it’s the best thing for everyone. Just because everyone is making or eating a spicy vodka rigatoni doesn’t make it the best pasta ever, right? I use my family’s recipes. My grandmother made a recipe book and I read it from time to time, especially when I feel stuck in the kitchen. I don’t know what those recipes have, but somehow they always feel like home. I always go back to the basics. The first rule is to never copy what someone else has done. You can get inspiration, or create your own flavors, but use what you have and make your own thing. The freshest ingredients will always be the best inspiration because you can always rely on them. If something doesn’t work, the customers will tell us [ laughs ]. Besides being in the food industry, we’re also in the emotions industry. We can create an emotion with a dish. You can be amazed by a great dish. If you feel something, we did our job right. This is not a one person show – the team, the owners, the customers, we’re all part of it. How do you keep yourself calm when things get crazy? It’s something you learn over time. Being in a kitchen, sometimes things get really hectic and it’ll continue until the end of the night. I remind myself that we’re all in the same boat, we’re all crazy at the same time, but it’s that rush that keeps us going. I’m always seeking that feeling. One ticket at a time. What’s one lesson or technique you learned elsewhere that you bring to My Slice every day? The sauces by Auguste Escoffier – we make all our sauces from scratch, so that’s one technique that I use every day. And most important, the dough, because measure-wise, not every batch is going to be the same as others. That’s where technique comes in, because you need to be able to make small changes here and there so you can get to the final result. When you’re not working, what are you doing? I’m working [ laughs ]. When you work in a kitchen, you’re always working. You might not be in the kitchen, but mentally you might be trying to come up with new concepts, reading up on things. I always tell the team, when we have a chance to relax and be out of the kitchen, go out and be creative in another way. Play games, get outside. What is one pizza on the menu that you think deserves more attention from customers? The tomato pie. When you rely on the best and freshest ingredients, everything is going to come out to perfection. And it’s amazing how something as simple as a tomato pie can be so delicious. If you could create a dream pizza with no limitations, what would be on it? A steak au poivre pizza. Whenever it’s my turn to cook family meal, steak au poivre is always something I go for. There’s something magical in cooking the perfect sauce. What would you like readers to know about the restaurant industry? In today’s world, where so much of our daily lives feels rushed and automated, I believe it’s more important to remember the people behind every meal. Every dish represents someone’s time, effort, sacrifice, and passion. When we cook, we’re not just preparing food. We’re sharing a piece of ourselves. Every ingredient, recipe, detail reflects the dedication of the people behind it. I think we need to bring more attention back to the human side of hospitality. We are all human beings serving other human beings. That perspective matters. It encourages appreciation for the people who show up every day with the goal of making someone else’s day a little better. When we cook, we’re not just preparing food. We’re sharing a piece of ourselves. Every ingredient, recipe, detail reflects the dedication of the people behind it.

18 JULY 2026 T o capture the scope and impact that Dr. Mark Stieg has had on generations of Arcadia families is near impossible. He isn’t certain how many youngsters and adults he has treated in his orthodontic practice over the past 38 years. “I’m not sure of the actual number but I would say that it includes multiple generations,” he said modestly. The fact that he went into dentistry is a bit of serendipity. When he was young, his mother needed an emergency root canal. So, at the spur of the moment, he drove her to the dentist and watched the procedure. “I thought the timing of that was interesting. It was a weekend and our dentist trusted me to assist him as he had no staff,” he remembers. Stieg considers that a turning point. “We have these little tipping points in our life, and we need to pay attention to them.” Stieg was born in Columbus, Ohio and also lived in Cedar Rapids. His parents relocated to Scottsdale in 1964 where he and his brother, Scott, were raised. He attended Scottsdale High and then ASU where he majored in microbiology. Stieg then earned a Doctorate in Dental Surgery from Ohio State University and a Master of Science in Orthodontics at University of Iowa, where he did his residency. He initially planned on being a general dentist but then decided an orthodontic practice might be a better fit after he received some sage advice from one of his professors. “He told me that ‘orthodontists as a whole love what they do,’ and that had a real impact on me. And true enough, I’ve thoroughly enjoyed my career and would do it all over again,” Stieg said, adding, “People are the X-factor in my work and are the reason it is so very pleasurable.” The feelings have been mutual. “We were fortunate to be referred to Dr. Stieg 26 years ago when my daughter needed braces. I decided to get them at the same time, making it a father-daughter experience. All these years later, we are grateful we ended up with beautiful smiles – and a good friend,” neighbor Mike Flynn said. When he isn’t crisscrossing town treating patients at three Stieg and Wachtel Orthodontics offices, or teaching at Midwestern University College of Dental Medicine, he is involved in a myriad of community activities. He is a longtime member of the Scottsdale Charros and past president of the Scottsdale Unified School District Foundation. “I love teaching and mentoring the next generation of dentists and orthodontists. I hope to have a positive impact on these students and help them achieve their professional goals,” he said. Stieg met his wife, Kathy, when they were in high school and continued dating while at ASU. They have been married for 46 years and have two children, Kelli and Matt. His advice for the next generation is straightforward. “Play to your strengths and you will be successful. And don’t give up on the things you feel are most important to you.” Stieg’s hobbies are many. Foremost among them are college football – particularly cheering his alma mater, snow skiing, ranching and golf. Asked about any guilty pleasures and he reports he has one that stands out: “I’m a total sweet tooth and have the fillings to prove it,” he said, laughing. “Cupcakes are my absolute favorite!” Dr. Mark Stieg Play to your strengths and you will be successful. High Place 1/2 H