About Us

Our History

Sally Kane and Tanner Fleming

The Coronet began as a seriously passionate pursuit that was years in the making. Always moved and inspired by beautiful restaurants that you could lose yourself in, great food and beverage, on point service and hospitality, Sally dreamed of opening her own place. Her childhood was steeped not just in food and dining, but constant familial conversations about hospitality and service. Her family’s restaurant, the Tack Room at Rancho Del Rio, boasted Arizona’s first wine cellar and was awarded the Southwest’s first Mobil 5-Star rating.

As a young adult, Sally studied at the California College of Arts and Crafts, landing her firmly in the middle of California's culinary renaissance. She spent every penny she had tasting her way through the classic eateries of the Bay Area, from La Farine to Chez Panisse. She has worked as a dishwasher, prep cook, baker, recipe developer, barista, bartender, and waitress at restaurants across the world, from Berkeley to Galway to Nashville to San Miguel de Allende. With strong ties to the community, an ardor for food and drink, and a deep love for her hometown, Sally and her partner Gregor opened The Coronet in 2014.

The Coronet moved to the historic Cushing Street property in 2020. Gregor and Sally partnered with Matt Cordes and eventually expanded into three entities; a casual counter service cafe, a culinary-inspired cocktail bar, and a fine dining restaurant.

Our Team

Chef Tanner Fleming’s passion for the culinary arts began at a very early age. Already driven to learn, in high school Tanner entered and excelled through C-CAP (Careers through Culinary Arts Program) competitions which earned him a full scholarship to the Art Institute of Tucson culinary arts program. Upon graduating he worked his way up at Dante’s Fire to Chef de Cuisine. Tanner then went on to work with Janos Wilder at Downtown Kitchen and Cocktails where he was Chef de Cuisine for three years. In 2020 Tanner became the Executive Chef at The Coronet. He presides over all three entities, Coronet Restaurant, Coronet Cafe, and Nightjar. In his free time Tanner is an avid rock climber.

The people who work at an endeavor are what make that endeavor worthwhile. The Coronet is made up of all the amazing individuals who work with us now, as well as those who have worked with us in the past. Our current team brings their passion, skills, hard work, attention to detail, service, dedication, and love to the Coronet. It is only through them that the dream continues.

Our Community

We would like to thank our local friends, bakers, makers, and vendors: