About Zenith Steakhouse

Fine Dining in Flagstaff, AZ

The layered ceiling structure at the entrance identifies with a traditional Navajo home called the hogan, hooghan nimazi. When a Navajo hogan is constructed, the hewn logs are carefully placed within the family’s home with special house songs and prayers. Considered a sacred bird to the Navajo people, the embodiment of the eagle resonates throughout the fine dining area. The eagles’ nesting grounds resonate throughout the Zenith Steakhouse; the floors symbolizing an eagle resting in its home. The lighting and sheer mountain cliff walls in the Steakhouse reflect the nesting home of an eagle while it sits perched high in the mountains, among the sacred clouds and skies. Reed tree branches serve as table dividers, a reminder of its powerful symbol at time of emergence into the fourth world. Ultimately, the fine dining to be experienced in the Zenith Steakhouse is symbolic of the enjoyment that comes with attaining success.

Executive Chef Jonathan Forschler

Chef Jonathan Forschler holds strong roots in Arizona, having lived most of his childhood in Flagstaff and graduating high school in Lake Havasu City. After 20 years in the lumber business, he decided to pursue his passion for cooking. In 2014 he received his Associate of Occupational Studies degree in Culinary Arts at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado where he was classically trained in French, Italian, and Spanish style cooking. After moving back to Flagstaff, he put his skills to good use for three years as a sous chef under the tutelage of Chef Frank Branham at the Cottage Place. He also worked at local Flagstaff eatery My Pita Wrap before finding his place at Zenith Steakhouse at Twin Arrows Navajo Casino Resort. Chef Jon has participated in several Flagstaff-centric food events including Palette to Palate, Wine and Dine in the Pines, and was a judge in the 2022 Flagstaff Chili Festival.

Chef Jon describes his cooking style as American with a French twist. His flavor-focused approach seeks to enhance the natural flavors of the food. Chef Jon lives in Flagstaff with his wife Jessica and their cat Taun-Taun. When he is not in the kitchen he enjoys being out in the mountains, fishing, traveling, and visiting with his children and grandchildren.