OEB Breakfast Co. announces its first U.S. site opening in Scottsdale this November.

The breakfast concept is the creation of Italian-Canadian Chef Mauro Martina, whose dishes at OEB are a “creative and upscale spin on tried and true classics,” demonstrating his artistry and passion, according to a press release.

Although this is the first OEB in the country, the concept is noted to have found award-winning success in Canada with multiple locations, the release said.

“Breakfast means so much more to me than just the first meal of the day,” said Martina, OEB owner and founder, in a prepared statement. “It’s about elevating the whole breakfast experience. That’s what OEB is all about.”

Classically trained, he grew up in Italy, where he was exposed to fresh, rich ingredients at local markets on a daily basis, detailed the release on his culinary passion.

The chef’s culinary foundation was built in Europe and he moved to Canada in 1992 where he embarked on his career as an executive chef at age 21. His career, includes Michelin Star restaurants and opening his first OEB location in 2009.

Since the chef uses products and ingredients sourced straight from farmers, OEB has partnered with egg supplier Vital Farms for its Scottsdale location.

“We care about where the food comes from and what happens to it before it hits the table,” said Mr. Martina in a prepared statement.

The eclectic menu at OEB ranges from the Holy Crab Eggs Benny to the Nutella French Toast served on Brioche, noted the release.

The 2,900-square-foot restaurant that seats 84 inside, with 18 seats on the patio, will open on the southeast corner of Scottsdale Road and Chauncey Lane at 103-17757 N. Scottsdale Road.

There will be an open kitchen concept and full service bar serving hand-crafted cocktails, local beer and Frizzante on tap, added the release.