Emulsion is a combination of the culinary minds of Peter McQuaid, David Brito, and Sheila Mae Rendon. All with diverse culinary backgrounds we want to give you a dining experience unlike any other. For the time being, Emulsion will consist of a series of pop-up restaurants each unique and completely chef driven. Emulsion pop-ups will be the start of something much greater. Book your experience now and we look forward to taking you on our culinary journey. Cheers!
~Peter, David, & Sheila
Peter James McQuaid Jr.
Originally from Arizona, Peter McQuaid began working in the kitchen under Chef Silvana Salcido Esparza, where he assisted her in the opening of her newest restaurant. Eventually he began working under Chef Beau MacMillan at The Sanctuary Camelback Mountain Resort. Both Esparza and Macmillan, he credits as his culinary mentors. Eventually attending the International Culinary Center in New York City and working for one of the city’s premier restaurants, Restaurant DANIEL, under Chef Daniel Boulud, Peter is now back in Arizona and enjoys being apart of the growing culinary scene here in the valley. Peter has gathered a number of accolades including being recognized as one of the best up and coming chefs in the valley by Phoenix Magazine and has received the coveted James Beard Taste America Award for Arizona.
Born in Santa Ana, CA, David moved to Arizona at a young age. Early High School life was culinary focused. Researching culinary influencers, culinary schools and various cuisines. David attended The Arizona Culinary Institute and graduated in May 2015. During Cooks and Corks that year he assisted Chef Michael Cairns from the Omni Resort, where he was offered a banquet position. Working from Banquets to the Lounge restaurant, he worked his way up to the hotels signature restaurant Prado, holding the title of Chef de Tournant under 2 Michelin starred and James Beard Award winning Chef Alex Stratta. After a 2 year stint there, David took a position at the new Hyatt Andaz Resort in Scottsdale. Working in its signature restaurant Weft & Warp. Being awarded 4-Stars from the Arizona Republic and hottest new restaurant by Zagat and Phoenix New Times Magazine. Despite only residing there for a little under a year, David was given the opportunity to hold the title of Sous Chef under Chef Alex Stratta at the Found:RE Hotel. After honing his techniques and skills with him, David is now the Sous Chef at Sonata's Restaurant in Scottsdale.
Sheila Mae Rendon
Raised on the island of Lana'i, HI, Sheila grew a deep love for food and culture at a young age. During high school, she traveled to different islands to experience the diverse cuisines Hawai'i had to offer. After graduating high school, she moved to Phoenix to attend Culinary School at The Art Institute of Phoenix. While attending school, an opportunity to work for JBF Award Winning & Michelin Starred Chef Alex Stratta was presented at the Omni Resort & Spa at Montelucia. Afterwards, Sheila's career excelled at rapid pace with positions at JW Marriott Phoenix Desert Ridge, Fairmont Scottsdale Princess, a short stint with Chef Alex Stratta at The Found:RE Hotel, and now residing at Sonata's Restaurant in Scottsdale. She recently graduated from The Art Institute of Phoenix with a Bachelor of Arts Degree in Culinary Management in August 2017, and is continuing to evolve in her culinary endeavor.