Dominique StPierre

I attribute my success to a lifelong passion for food, nurtured from a young age in my French-American family kitchen, where cooking was both culture and expression. Fifteen years in the culinary industry have shaped me into a versatile chef, and today I manage Carcara, the signature restaurant at the Marriott in downtown Phoenix. My role encompasses not only creating memorable dishes but also overseeing food costs, labor, and operational systems that ensure the restaurant thrives. I am committed to honoring local ingredients and showcasing Arizona culture on every plate, inspired by Carcara’s namesake, the Arizona-grown Karakara orange. Beyond the kitchen, I actively engage in Marriott’s community initiatives, including fundraising for Phoenix Children’s Hospital and supporting local food drives. My work has been recognized through achievements such as winning the Southwest Regional competition, earning Associate of the Year, and participating in Masters of the Craft in 2024.

The best career advice I ever received came from Chef Justin Lemieux. He didn’t need to lecture; his presence alone taught us how to carry ourselves in a kitchen, but one line has stayed with me: “If you have to think about it, redo it.” In the kitchen, it’s a lesson in discipline and precision; in life, it reminds me to trust my instincts. That philosophy has guided me through tough decisions, professional transitions, and even personal challenges.

If there’s one thing this industry has taught me, it’s that your instincts are worth more than anyone else’s permission. I’ve learned to trust mine, even when they made me uncomfortable or pushed me into roles I didn’t feel ready for. If something doesn’t sit right, don’t force it. Redo it, rethink it, or walk away. This applies to dishes, decisions, opportunities, and relationships. My second piece of advice is to pace yourself. The culinary world often glorifies burnout as a badge of honor, but it isn’t. True value is shown through consistency, integrity, and the way you treat people as you grow in your career.

One of the biggest challenges in the culinary field has been balancing strength with grace. Women in leadership are expected to be assertive enough to command a kitchen, yet gentle enough not to be labeled difficult. It took me years to realize that my leadership didn’t need to fit anyone else’s mold. I could lead with clarity, composure, and compassion while still running a disciplined, efficient, and respected kitchen. Another challenge is the emotional labor that often falls on women the mentorship, team morale, and quiet conversations that maintain a healthy culture. These tasks are often invisible but essential for stronger, safer, and more effective teams. At the same time, the industry is evolving, with more women stepping into executive, ownership, and leadership roles that were once out of reach. I am proud to be part of this change and to show the next generation that women’s presence in leadership is not an exception it is the new standard.

The values that guide me in both my work and personal life are hard work, grit, and passion. I aspire to be the kind of chef who changes kitchen culture, not by shouting louder, but by leading with intention. I want the cooks who pass through my kitchen to remember kindness, not chaos. I strive to leave a positive mark by lifting others, teaching what I know, speaking honestly, supporting my team, and challenging norms when necessary. My approach is intentional, calm, and culturally progressive, focused on breaking away from aggressive kitchen stereotypes and fostering a healthier, more inclusive culinary environment.