Current print subscribers can create a free account by clicking here
Otherwise, follow the link below to join.
To Our Valued Readers –
Visitors to our website will be limited to five stories per month unless they opt to subscribe. The five stories do not include our exclusive content written by our journalists.
For $6.99, less than 20 cents a day, digital subscribers will receive unlimited access to YourValley.net, including exclusive content from our newsroom and access to our Daily Independent e-edition.
Our commitment to balanced, fair reporting and local coverage provides insight and perspective not found anywhere else.
Your financial commitment will help to preserve the kind of honest journalism produced by our reporters and editors. We trust you agree that independent journalism is an essential component of our democracy. Please click here to subscribe.
Need to set up your free e-Newspaper all-access account? click here.
Non-subscribers
Click here to see your options for becoming a subscriber.
Register to comment
Click here create a free account for posting comments.
Note that free accounts do not include access to premium content on this site.
I am anchor
Meet the Chef: U.S. Egg is an Arizona original, family-owned establishment
Posted
Independent Newsmedia
Name: Mario Abu Gebran
Occupation: Restauranteur and chef at U.S. Egg Breakfast and Lunch
Name/address/location of restaurant: U.S. Egg Breakfast and Lunch 7119 E. Shea Blvd., Scottsdale, AZ 85254
How long have you been in business? Over 30 years
Briefly describe your business/services offered: Best known for our protein pancakes, and our family friendly environment, at U.S. Egg we pride ourselves on offering healthy-minded options, in addition to meals that satisfy anyone’s craving.
What made you choose this line of work and why is it important or interesting to you? Cooking has been a passion of mine since I was a child and I still love it to this day. My dad owned restaurants when I was a child so I grew up helping him regularly in the kitchen.
At the end of the day, what brings you the most joy or is the most rewarding aspect of your job? What brings me most joy is bringing families together to enjoy a meal and seeing their reactions when they see our food made from our family recipes.
What separates you from your competition? Simple. Family. We are an Arizona-based, family owned and operated business. You will always find myself, one of my brothers, or my dad at our restaurants ensuring our strict standards are in play.
Why did you choose to locate your business in the area? The area needed a great breakfast/lunch place and we wanted to join the growing community.
Where are you from? Planet Earth
Who was the biggest influence in your life? My Dad 100%
What advice would you give to someone who wants to be a chef or in the restaurant industry? Get in there like swimwear! Meaning go all-in with passion and determination and a desire to learn.
