Michael’s at the Citadel Restaurant Award-winning chef Michael DeMaria knows the value of clean-burning natural gas in more ways than one. As owner and chef of Michael’s at the Citadel, a 300-seat restaurant set in the scenic Sonoran Desert of North Scottsdale, Arizona, DeMaria values the precise temperature control that natural gas offers for preparing his noted con- temporary American cuisine with Italian influences. Gas provides controlled cooking “Gas cooking provides a fluctuation in heat that you can see and control,” says DeMaria. “Depending upon the equipment you use, the higher the heat, and the hotter you cook, the more food you can prepare in a shorter time.” DeMaria, a member of the 1992 gold medal-winning U.S. Culinary Olympic Team, utilizes numerous natural gas com- mercial

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