Originally published in A Taste of AZ magazine
Chasing down a story in Prescott, Arizona last fall, I met a couple who raved about Essence Kitchen + Bar in nearby Chino Valley. “You must go check it out,” they urged me, explaining that not only is the food outstanding, but what the owners/operators are doing in regards to the community sets them apart. So, on a chilly morning after one of our many winter storms, I wound my way up the “mountain” to the small community of 10,000 in Chino Valley to meet Julia Ammons and Jason Krupp, the dynamic team behind Essence Kitchen + Bar.
Julia Ammons, co-owner of Essence, has the Arizona connection, having been born and raised in Prescott. Ammons spent many years in California working in the restaurant industry, when she met her husband, Jason Krupp, while they were both at King’s Fish House in Laguna Beach. They moved to Chino Valley in 2019 to be with their children and grandson, and opened Essence Kitchen + Bar on June 25, 2020.
Ammons and Krupp found that, in the midst of a nation-wide labor shortage, most of their staff were very young–under 18 in fact–and few had substantial experience in hospitality. Finding inspiration from their mission statement, which, in Ammons’ words, is to “inspire creativity, nurture the craft industry, and share it with the community,” they were committed to train and educate a budding crop of servers and chefs.
Turns out this came naturally for Ammons and Krupp. Both have a long history with and passion for education and training in the culinary/hospitality field, Ammons as a former culinary school teacher and Krupp as a food and beverage manager for Islands Restaurant. Plus, both understand the importance of teaching the necessary skills and hands-on training to build, or master, a career in the restaurant industry. Ammons explains, “This was our biggest driving force for the restaurant, especially here [in Chino Valley], because at the time of opening, there weren’t many seasoned applicants.”
Essence, defined as “the most significant element, quality, or aspect of a thing or person,” has a profound meaning for the couple. The phrase greets guests on a wall at the entrance to the restaurant and is a kind of daily mantra. Ammons explains, “We both chose this as a name [for a future restaurant] during a time when we were injured and healing; we weren’t working in the industry, and our kids were grown. It comes down to the fact that people are the essence of who you are. We thought it would be a great name for a restaurant and…our vision for the restaurant just kind of fell into place.”
Their vision encompasses giving back to and building upon their community; they have partnered with Phoenix’s Pappas Foundation, donating funds to promote reading and literacy; they raise funds for a local non-profit community center, the Wheelhouse in Prescott Valley; and they are passionate about the Wade Parker Foundation, donating money for every Hot Shot Burger sold in their restaurant to the foundation named for Wade Parker, a cousin from Ammons’ first marriage who was one of the 19 Hotshots who died in the 2013 Yarnell fire.
In addition, once every other month, Essence offers a complimentary lunch service for veterans prepared and served by a staff of culinary students and volunteers. High school students from the Chino Valley High School culinary arts program cook alongside Chef Krupp and prepare desserts, and volunteers serve, bus, and take the orders from the guests. Says Ammons, “It’s an opportunity for them to work and be of service…and to see if they want to serve in the military.” They encourage kids of all ages to volunteer—even their grandson, who at seven years old, helps. “We like our guests to know that…while we are providing a service for them, they are also providing opportunities for kids to get experience in the industry.”
The food menu at Essence focuses on a menu of sustainable farm-to-table dishes, specializing in seafood. With their combined experience working in California, Ammons explains, “we like to cook the food we like to eat and that represents Chef Jason’s passion of working with seafood.” They source from Santa Monica Seafood, Newport Meats, and as much local produce as possible through Yavapai Community College, located just a few miles down the road.
While seasonal, dishes you may find on the menu include the Cajun Dusted Seared Ahi Tuna, Seared Scallops over Jewel Yams and Field Greens, the aforementioned Hot Shot Burger, Filet Mignon, Parmesan Herb Crusted Chicken Breast, and several seafood dishes, including a Blackened Catfish and Steelhead Trout.
Ammons takes pride in the wine and beverage program, supporting sustainability and women-owned businesses. For instance, Essence serves Trinity Oaks wine, a California winery who plants a tree for every bottle sold. Empty wine bottles are given to local wineries to be repurposed, and corks given to collectors who fashion elaborate cork boards. In several cocktails, Essence uses Reàl Infused Syrups, a company that, Ammons says, “works with farmers around the world to source only the finest varieties of single pressed fruit and blend these with 100% cane sugar.” She adds, “We like to highlight the women-owned wineries and wine makers to support and advance women in the beverage industry,” says Ammons, noting that, “although it is changing, women only represent about 17 percent of the industry as a whole.”
In focusing on not only the food but also the people behind the food, Ammons and Krupp are influencing a future generation of hospitality professionals. “It’s all about giving and giving to the team members we have and the community we live in. We want Essence to be a venue to collaborate with other organizations so we may facilitate ways to support and give to the community.”
