Chef and restaurateur Christopher Collins, founder of Common Ground Culinary and the creative mind behind beloved Valley concepts including The Collins Small Batch Kitchen, The Neighborly, and Grassroots Kitchen & Tap, is expanding his footprint beyond the traditional dining room and setting his sights on a new arm of his culinary operations with the debut of One Sixth, an elevated culinary residency debuting inside Bond Phoenix, one of the city’s most sought-after luxury office destinations developed by George Oliver.
Opening today inside Bond’s central atrium, One Sixth by Christopher Collins marks the first location of Collins’ scalable hospitality experience created specifically for office developers and property owners seeking premium culinary programming without the operational complexity of running a traditional restaurant.
Located on the northeast corner of 32nd Street and Camelback Road and open Monday through Friday to both tenants and the public, One Sixth will offer breakfast, lunch, and post-work happy hour service, alongside full-service catering for Bond’s on-site event spaces. One Sixth will also include a frictionless, tech-forward market and “room service” delivery directly to office suites via the building’s mobile app, bringing restaurant-quality meals directly to office tenants throughout the property.
The name “One Sixth” is a nod to the restaurant’s six distinct micro-concepts housed within a single dining destination, each designed to deliver variety for office tenants while also serving as a live incubator for future standalone restaurant brands. Guests can move from the bold Sonoran flavors of Bobo Jefe’s Vecina Cocina, featuring tacos layered with chipotle-braised chicken, carne asada, and bright ceviches, to the crisp sourdough and hot honey pepperoni pies of SBK Pizzeria.
Other concepts include Perissa Mediterranean Café, serving vibrant rice bowls, shawarma, hummus plates, and za’atar-seasoned salmon inspired by coastal Mediterranean flavors, alongside Saltwater Saint, a sushi and raw bar centered around poke, pressed sushi, specialty rolls, and fresh seafood preparations. Guests can also indulge in smoked meats and stacked sandwiches from Misfit Cowboy before ending the experience with handcrafted ice cream, pies, cookies, and nostalgic desserts from Sweet Provisions.
“We are thrilled to partner with George Oliver at Bond to pioneer a new era of workplace hospitality and expanded catering,” said Chef Christopher Collins. “One Sixth was designed to offer high-quality food and drink along with the daily variety where guests can grab a Mediterranean rice bowl one day, meet coworkers over sushi the next, or host clients over handcrafted cocktails and pizza during happy hour. For me, it’s a culinary playground that gives us a real-world sandbox to test future concepts, and I couldn’t be more excited.”
As part of the partnership, Common Ground Culinary will now offer catering experiences throughout Bond’s collection of high-design event spaces, perfect for corporate gatherings, private celebrations, and elevated social events. There is the Training Room that accommodates up to 200 guests and serves as a fully equipped presentation and event space complete with a large-format video wall, integrated AV technology, a hospitality bar, and a private patio ideal for networking breaks and receptions.
For more intimate leadership and client-facing engagements, the Board Room hosts up to 22 guests in an elevated, design-forward setting overlooking the property’s dramatic atrium, creating a refined backdrop for meetings, presentations, and private dining. There’s also the hidden speakeasy lounge, which provides a distinctive, design-driven venue for private events.
“We’ve built Common Ground Culinary’s catering program to be an extension of the hospitality guests already know from our restaurants, but with the flexibility to create completely customized experiences,” says Katelyn Stoichkov, director of special events for Common Ground Culinary. “With the addition of Bond’s unique event spaces, we’re now able to offer everything from executive meetings and intimate dinners to large-scale celebrations in environments that feel elevated, curated, and distinctly different from traditional event venues.”
