Chef de Cuisine, Palm Court, Scottsdale Resort & Conference Center

Chef de Cuisine Ray Anderson is the creative force behind the progressive American menu in the newly-renovated Palm Court.  Starting his tenure in the kitchen’s pantry in 1990, Anderson’s talent was rewarded with a rotation through banquets, the position of PM Chef, and ultimately, the chef de cuisine of Palm Court, the resort’s signature restaurant. “I’ve been fortunate to have had a diverse career without leaving this property.  The variety of positions I’ve held has offered me a wealth of experience plus the continuity of being a member of this great resort family.”

A native Phoenician, Anderson fondly remembers dining with his father in a favorite restaurant and relishing how “the flavors were so distinct and so right that I would think about that meal all day and start looking forward to our return visit.” Anderson strives to create that same sensation for his diners as he “focuses on making the first bite taste just as good as the last bite.”

On the home front, Anderson most enjoys cooking hearty and flavorful soups for his family, but once he dons his toque, his demanding attention to detail drives him and his staff to create brilliant sauces and breathtaking presentations.  “Each ingredient has to be at its freshest to satisfy our standards, which allows for no shortcuts in the kitchen.  But the reward is to create that memorable dining experience for our patrons —like I experienced as a kid--which makes them happy and repeat guests.”

Executive Chef 
Yellowtail Japanese Restaurant & Lounge 
Bellagio Resort and Casino - Las Vegas
 
A Korea native and former professional snowboarder who was raised in Colorado, Chef Back brings his sense of adventure and boundless creativity into the kitchen at Yellowtail Japanese Restaurant & Lounge, which opened in the summer of 2008 at Las Vegas' Bellagio Resort & Casino. Back's menu encompasses classic Japanese cuisine, which features innovative dishes that utilize fresh ingredients from the world's top purveyors. Yellowtail's signature dishes earned him acclaim. He was awarded the title of "Rising Star" by Restaurant Hospitality in October 2008 and, in December 2008, he had the distinct honor of hosting a multi-course dinner at the prestigious James Beard House.
 
Back spent his early years as a professional snowboarder, showing off his talents in extreme movies, and garnered praise by industry magazines like Snowboarder and Transworld. To supplement his income, Back started cooking in local Aspen restaurants to earn extra cash. He soon realized that the adventure and thrill he experienced on the slopes also existed in the kitchen. After seven years on the professional snowboarding circuit, Back decided to pursue a full-time culinary career.
 
After graduating from The International Culinary Schools at The Art Institutes in Colorado, Akira began his epicurean adventure in earnest 1993 at Kenichi in Aspen. He was later recruited to expand Kenichi in Austin, Texas followed by Kenichi in Kona, Hawaii.
 
Back's love of travel and culinary exploration took him to Japan and throughout Europe, where he trained under the leading master chefs, including Masaharu Morimoto and Brian Nagao, and learned the value of using rare and exotic ingredients. In 2003, Back returned to Aspen and was hired as the Executive Chef of Nobu Matsuhisa's namesake restaurant.
 
In 2008, Back appeared on an episode of the Food Network's Iron Chef America and battled Iron Chef Bobby Flay. He later became a spokesperson for Japanese knife company Suisin knives. Back also was a spokesperson for The International Culinary Schools at The Art Institutes and was featured on the school's Fall '08 ad campaign, which is still airing on the Food Network.
 
Award-winning Chef Back continues to surprise and delight customers at Yellowtail Restaurant & Lounge with his signature dishes and menu of authentic traditional and modern Japanese cuisine.

Executive Chef
The Westin Kierland Resort & Spa (Scottsdale, AZ)

Leading the imaginative culinary experience at The Westin Kierland Resort & Spa is, Executive Chef and Arizona Native, Todd Berry. Known for his inventive regional cuisine, Berry leads a team of nearly 100 members charged with servicing Nellie Cashman's Monday Club Café, J. Swilling's Pool Bar & Grill, The Rim, Waltz & Weizer Saloon, Coffee Flats and Snowbowls, Brittlebush Bar & Grill, and Deseo, a specialty restaurant inspired by Nuevo Latino inventor Douglas Rodriguez.  Berry also oversees all banquet events for the Resort, which offers more than 175,000 square feet of indoor/outdoor meeting space.

Berry is known for his creative execution, forward-thinking approach to cooking and strong desire to teach and mentor his staff. Berry joined the Westin Kierland team in April of 2006 as head of the resort’s banquet department. He was quickly noticed for his ability to keep cool under pressure and for possessing a natural talent and pure passion for cooking. He also gained a reputation for having a genuine interest in the happiness and success of all his team members.

Prior to joining The Westin Kierland Resort, Berry served as Executive Chef at both the Sheraton Grand Sacramento and Hidden Meadow Ranch in Greer, Ariz. Other previous experience includes the Hyatt Regency Scottsdale at Gainey Ranch, where he worked for 11 years, the Hotel Westcourt in Scottsdale and the French Corner, also in Scottsdale.

Executive Chef, Caffé Boa Restaurant 
Stay in touch with Payton on Twitter : www.twitter.com/chefp8n

Growing up in Rochester, Minnesota, Caffe Boa Executive Chef Payton Curry and his twin brother were raised by a hard-­‐working dad who taught his pre-­‐ teen boys to cook so they could eat dinner together as a family every evening. Payton credits his dad with an obsessive work ethic, leadership model and memorable camping trips where father and sons collaborated on ‘hobo dinners’ over an open fire.

At age 11 and dressed in his first suit, Payton dined at Chicago’s Drake Hotel. He asked to see the kitchen and was simply awed by the bustling scene on the other side of the sedate dining room. Subsequent travels with his mother and stepfather (to the Caribbean, Hawaii and Mexico), were the catalyst for his passion for food. While he enjoyed sophisticated new tastes like foie gras and escargots, his lasting impressions from those early fine dining experiences were just as often about feeling special and cared for by the service staff.

In high school, Payton was the all-­American jock. He played baseball and captained the football team. After graduation, he attended the University of Minnesota at Winona, where he played rugby and majored in Business Administration. His heart wasn’t in it and his grades showed it. But he wasn’t partying hard at fraternity parties; he was enthusiastically cooking dinner parties for professors and fellow students, usually for nothing more than the cost of ingredients.

The summer after freshman year, Payton landed his first official cooking job as Garde Manger for Chef Mark Weimer at Chardonnay in Rochester. He was quickly promoted to sous chef and by the time he returned to school in the Fall, he knew he needed to change direction and follow his heart.

Taking a leave of absence, he applied to the Culinary Institute of America at Hyde Park. He found an interim job cooking at an upscale retirement home, where he delighted residents with familiar foods prepared in diverse, creative ways and felt genuinely rewarded by their appreciative feedback.

While attending the CIA (2003-­‐2004), Payton was nominated as group leader of his class of 18, he was president of the Gourmet Society and he did charity dinners for two groups: the March of Dimes and Possibilities, an organization that helps disabled individuals find employment and live independently. Payton’s tireless energy and creativity also allowed him to run a booth at the weekly Farmer’s Market, where he and fellow students offered market-­‐goers complimentary seasonal tastes of items such as soup, salsa and hot chocolate.

Midway through the CIA program, Payton and girlfriend/fellow classmate Shantal Abdo (now his fiancée) were offered six-­‐month externships in Singapore through at-­ sunrice, the Singapore Culinary Academy and Spice Garden. The Four Seasonshired them both after two weeks of training and government certification.

Aside from the tremendous experience gained catering to wealthy residents and tourists in a cosmopolitan center of four million, Payton’s culinary knowledge expanded through travel to nearby countries including Bali, Malaysia and Indonesia. He learned new definitions of bar food (fried frogs legs in black oyster sauce), breakfast (congee – rice porridge with dried shrimp and fish sauce) and staff meals (chicken feet and ‘tails’). Lobster sashimi was the strangest thing he ate in Asia; he compares it to the electric jolt one would get by touching a live battery to one’s tongue.

Returning to New York, Payton took on random cooking jobs and caterings while completing the CIA program. After graduation, he moved to Napa Valley and spent a year at Martini House under chef Todd Humphries while moonlighting on banquets at Niebaum-­Coppola Vineyards. His shared responsibility for family meal six days a week was the highlight of his time at Martini House. Cooking for his chef, peers and co-­‐workers became his favorite ‘dish’ to prepare—for the creative freedom and the challenge of thrilling palates using by-­‐products and inexpensive ingredients.

Ame in San Francisco’s St Regis hotel was Payton’s next stop, where he cooked under consulting chef Hiro Sone and executive chef Greg Dunmore. Working with pristine fresh ingredients and items not usually available in America was a thrill, but when Union policies restricted his creativity and did not allow him to spend extra hours in the kitchen on his own time, he moved on to Quince.

Quince was the new Italian darling on the San Francisco dining scene and Payton was eager to work under Chef Michael Tusk. So eager in fact, he spent a month working without pay while waiting for a line cook position to open. With no prep cooks and minimal recipes, Quince was a true proving ground. Pressure was intense daily and unrelenting during nightly service, but the opportunities for growth and personal expression were invaluable. In Chef Tusk’s kitchen, Payton found his mentor and industry role model. He learned to maintain grace under fire while producing exceptional food with minimal staff.

Payton arrives at Caffe Boa from a long tenure at the now defunct Digestif in Scottsdale, where he spearheaded the farm-­‐to-­‐table vision with renowned restaurateur Peter Kasperski. Known for championing locavore dining, Payton has aligned with various local organizations and causes to bring fresh produce and farm goods closer to his kitchen than ever. Together with Caffe Boa owners Jay & Christine, Payton aspires to revolutionize the way people think about food and restaurant dining with his signature cooking style and dedication to providing the freshest culinary experience possible.

Payton’s favorite ingredients: stocks and fresh greens. Favorite foods: bacon, veal, braises, crusty breads. Ethnic cuisines: Mexican and Thai. Influenced by chefs he has trained under and inspired by Mexican-­‐born Shantal and her family, Payton is a fanatical disciple of the farm-­‐to-­‐table mentality. Even beyond that, he values relationships with each and every purveyor whenever possible, from the chief butcher at the meat packing house to the cheese buyer at the importing company. His approach to cooking is simple: “I always cook as though I’m cooking for my own parents or Shantal’s, like I’m being judged by the people to whom I’m closest.”

Executive Chef/Owner
Drago Centro (Santa Monica, CA)  
 
Chef Celestino Drago has played an integral role in the ever-evolving dining scene in Los Angeles for over two decades. Hailing from Sicily, Celestino has become one of the city's and the country's most lauded Italian chefs, with honors ranging from Food & Wine Magazine selecting him as a “Best New Chef” to being an invited guest chef at the James Beard House in New York on multiple occasions.  From his affable demeanor to his inventive and delicious takes on Italian fare, Chef Celestino Drago has helped lay the groundwork for Italian cuisine in America today.

Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while simultaneously working at a restaurant in the city of Pisa called Pierino.  It was there that realized he “loved everything about the restaurant business.” Recognizing his culinary potential, the chef at Pierino worked closely with him and, in just three short years, Celestino took over as chef. 

In 1979, Celestino was hired as chef at Los Angeles Italian restaurant, Orlando Orsini, prompting him to leave Italy to embark upon a new culinary career in the United States.  After working at Orlando Orsini, Celestino worked at Spectrum Foods before opening his first restaurant, Celestino, in Beverly Hills.  After receiving high praise, he was encouraged to open another restaurant, Drago, on bustling Wilshire Boulevard in Santa Monica. Drago was met with rave reviews and has consistently been rated in the top 5 Italian restaurants in Los Angeles since its opening. It was Celestino's success at Drago that led to his subsequent ventures which include his artisanal bakery, Dolce Forno, the quintessential neighborhood restaurant, Enoteca Drago, the more upscale eatery, Il Pastaio, in Beverly Hills and most recently, Drago Centro in Downtown Los Angeles and the upcoming Osteria Drago in Newport Beach, CA.

Celestino’s cuisine is deeply rooted in his childhood home in Sicily and since his arrival in Los Angeles; he has been delighting diners with dishes that hearken back to his home country―dishes imbued with the heritage and authenticity of true Italian fare. Celestino has been touted as one of the Best Italian Chefs in the United States by Bon Appétit and Los Angeles Times Restaurant Critic S. Irene Virbila has called Celestino, "one of the best-known Italian restaurateurs in Southern California."

At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair befitting the chic environs of the stunning 9,500 square-foot restaurant where he combines exceptional food, unparalleled service, and a beautiful setting, making it one of the top fine dining destinations in Los Angeles.

Inspiration comes in many ways, how to everything works, how it came about and how to make it better is the inspiration of Executive Chef Richard Dupere.

In 1993 Rick started his own business that sold fish and fish products wholesale to retail stores and distributors, while still in college. Within a year, though, Rick had met so many talented culinary professionals that he decided that he wanted to do more so, while still running his business, he relocated to Arizona and quickly earned a Culinary Arts degree.

After refining his cooking skills with a couple of Scottsdale resorts (Renaissance Hotels and Gainey Ranch Golf Club), Rick returned to Seattle to work as a Banquet Chef for the Columbia Tower Club. He started is first experience at the Ritz-Carlton, Phoenix in 1999; in 2001 he went to the Ritz-Carlton Boston Common.

Yet another exciting change in 2002 brought Rick back to Arizona and to the JW Marriott Desert Ridge, where he worked closely with catering and event managers designing programs for special events. Always ready for the next challenge, in 2006 Rick became the Executive Chef for Aventura, the Catering Company for the new Phoenix Convention Center. 

In 2007, Rick returned back to the Ritz-Carlton, Phoenix as Executive Chef.  Thankfully Rick’s culinary inspirations have never waned, and we wait with excited anticipation to sample his next masterpiece.

Executive Chef of Sushi Roku

Award-winning Arizona chef draws on a wealth of travel and experience

Tim Fields has cultivated his culinary passion on a journey that began in his grandparent’s kitchen and led him to the hills of Tuscany, the Mountains of Colorado, and the Valley of the Sun. This award-winning chef has now accepted the position of Executive Chef of Sushi Roku at the W Scottsdale Hotel & Residences. An Innovative Dining Group concept based on serving sushi in a sleek, sophisticated environment, Sushi Roku Scottsdale joins the illustrious list of IDG concepts that can be found in L.A. and Las Vegas. 

Chef Fields, born in Big Spring, Texas, earned his executive chef certification through the American Culinary Federation (ACF). Fields has received numerous professional awards including first place and a gold medal in the 2001 Governors Symposium in Keystone, Colo., an ACF-sponsored mystery bag competition in which chefs create and cook a dish from a mystery bag of ingredients unknown to them before the competition. He has also received five gold and four silver ACF medallions in culinary competitions throughout his career in Arizona and Colorado including “Colorado Hotel and Lodging Chef of the Year” in 2001.

Fields was most recently the executive sous chef at the five-diamond Boulders Resort in Carefree, Ariz., (near Scottsdale) where he perfected his skills in upscale catering and a la carte-style banquets
Fields began his gastronomic career at the famed Loews Ventana Canyon in Tucson, Ariz. where he spent 16 years, starting as a cafeteria cook. Working under the tutelage of notable culinary experts such as Takashi Shiramizu and Tim Rodgers, he worked his way up through increasingly responsible positions in the Loews organization, achieving the position of executive chef and director of food and beverage at the Loews Denver Hotel and the famed Tuscany Restaurant.

Fields had toured the Tuscan hillsides with Lorenza De Medici researching, tasting and experiencing the culture in the small hilltop hamlets. This mission of love enabled him to guide his staff through a transformation of a once “Cal-Ital” menu to one that became an undeniably authentic Tuscan experience.
While there, he cooked for luminaries such as Barbara Bush, Billy Joel, Cher, Brian Adams and Janet Jackson.

“My first understanding that food was something much more than just a meal came from preparing fruits and vegetables in my grandmother’s kitchen. My grandfather grew it or trapped it and my grandmother braised it, roasted it, sautéed it or pickled it. They taught me techniques to cook proteins like venison and pheasant and helping make desserts like pecan pie and homemade ice cream.,” says Fields.
Perhaps most notably, Fields has a chapter dedicated to his career in writer/photographer Carol Maybach's 2005 epicurean cookbook, “Creating Chefs: A Journey through Culinary School with Recipes and Lessons.”

When not devising or preparing culinary masterpieces in the kitchen, Fields can often be found enjoying golf, skiing, gardening or recapturing his love of travel, inspired by his youthful experiences as the son of a U.S. Air Force officer.

Tim Fields is passionate about cooking.  But culinary passion is a given for someone who holds a position such as his: executive chef of Sushi Roku at the W Scottsdale Hotel & Residences. What sets this talented travel-lover apart from many of his peers is the age at which he became keenly aware of food as something to be labored over and appreciated. At seven, when most kids are interested in little more than Cheerios and PB&Js, Fields was learning the rudiments of cooking.

Born in Big Springs, Texas, Fields credits his grandparents for teaching him that food is more than mere sustenance. “My grandfather grew it , hunted it, fished it or trapped it,” he says, “and my grandmother braised it, roasted it, sautéed it or pickled it.” At an early age, he learned to churn ice cream, bake pies and prepare meats such as venison and pheasant which require a high level of proficiency. His grandfather foraged mushrooms and grew fresh herbs and vegetables in the garden, inadvertently teaching the boy the value of freshness and simplicity.

Fields began his career at Charles, an elegant French restaurant in Tucson, staying there for four years before moving to Loews Ventana Canyon Resort, where Takashi Shiramizu  (a French-trained Japanese chef with an eye for detail) became his mentor. In 1991, Fields moved to the Loews Denver Hotel, where he became both executive chef and food and beverage director, presiding over the Tuscany Room.
In preparation for the job, Chef Fields spent a month in Tuscany, squired around by famous cookbook author and TV personality Lorenza Di Medici. He spent his time there well—buying wine, stomping grapes, eating rustic Tuscan specialties, living in residences and generally soaking up the local culture—all of which prepared him  to transform the Tuscany Room’s Cal-Ital menu to something authentically Tuscan. During his time in Denver, Fields cooked for Barbara Bush, Billy Joel, Cher, Bryan Adams and Janet Jackson.

During that time, Fields  won multiple awards in cooking competitions as well as the “Colorado Hotel and Lodging Chef of the Year” in 2001.

That same year, Fields opened Mirabel (a private golf club in Scottsdale, AZ), where he began to revisit the techniques he’d learned from his mentor Shiramizu so many years ago. He challenged himself to create six-and seven-course sashimi meals for a customer who requested them every Thursday night.
Surely, there was prescience, as well as courtesy, in his actions. After a brief stint as executive sous chef at The Boulders (where Fields refined his skills in upscale catering and a la carte-style banquets), he was hired by Innovative Dining Group, founders of the Sushi Roku concept, in January, 2008. He spent three months of intensive training in Pasadena, CA, where he was immersed in Japanese cooking techniques, vocabulary and culture.

His new job has brought him full circle. These days, he collaborates with Executive Sushi Chef Shinya Toyoda, sourcing the freshest fish from California and finest ingredients from local farmers and purveyors.  And he remembers what his grandparents taught him: there is beauty in simplicity.

Anthony Giglio has a reputation that borders on unique for a wine expert: he's funny and entertaining, and he never indulges in snobbery or intimidation. He is a journalist, sommelier, educator and author who has written several books, including Food & Wine Magazine’s Wine Guide 2009 and 2010 (and currently tasting his way through 2011),the annual guide to 1,100 wines from around the globe, as well as Cocktails in New York and several editions of the enormously popular Mr. Boston Official Bartender’s Guide. Throughout his career Giglio has attracted countless fans and admirers nationally, all of whom appreciate his sense of humor as much as they do his insight and his perspective, which is that wine is best regarded as a pleasure, not a problem. Giglio is an award-winning contributor to numerous publications, including Food & Wine, Travel + Leisure, New York Magazine, Esquire, Details, Robb Report, Worth and Parade.

Lola (Great Neck, NY)

Michael Aeyal Ginor is co-founder and Chef of Hudson Valley Foie Gras, the most comprehensive Foie Gras producer in the world.  Michael, with his partner Izzy Yanay, modernized the ancient delicacy known to Pharos and kings by utilizing the hi-tech and scientifically advanced production techniques of the twentieth century.  Production is now a unified, controlled and consistent operation based on nature, nurture, and technology.  It is a closed, independent production system where the duck and the egg both come first!

Michael was born in Seattle, Washington, in 1963.  He is a graduate of Brandeis University and studied for an MBA at New York University.  After four years on Wall Street as a Senior Vice-President with David Lerner Associates he decided to take a revolutionary step: having been born to Israeli expatriates living in America, in 1988 Michael joined the Israeli Defense Forces.  He served as a patrol-commanding Captain in the Gaza Strip and as the Israeli Defense Forces spokesperson.  It was in Israel that Michael first discovered the potential of modern-age Foie Gras processing. Michael pursued his dream by establishing what is today the major Foie Gras producer in the United States. The company distributes its moulard duck products through a network of distributors extending throughout the United States, and beyond.

HVFG has received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, HVFG received the Five Star Diamond Award from the American Academy of Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute. Michael has served as Honorary Event Chairman for the Spinazzola Foundation and the Cystic Fibrosis Fund.  In May 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. He was honored with the 1997 Angel Award from The James Beard Foundation for dedication, contribution and foresight and in 1998, Michael received the American Master Taster Award from the American Tasting Institute. Both Michael and Izzy Yanay were inducted into the James Beard Foundation Who's Who of Food and Beverage.

While HVFG is the bedrock of Michael’s pursuits, since 1990, Michael has dedicated his time to the many facets of the culinary world, including product development, creating and organizing gourmet and charitable events, workshops and demonstrations. Thus, Hudson Valley Foie Gras is committed to and is associated with: The James Beard Foundation, where Michael serves as a member of the National advisory Board, The Culinary Institute of America, New England Culinary Institute, Meals on Wheels, Share Our Strength, The Robert Mondavi Master Chefs Program, The Television Food Network, The Masters of Food and Wine, The St. Mortiz Food & Wine Festival, Singapore World Gourmet Summit, and the Bangkok World Gourmet Festival among numerous others. 

Michael is also founder of Culinary Brainwaves which consults to the gourmet food industry. He has worked with Rio Suite Hotel & Casino, Las Vegas; Hyatt International; The Regent Group; The Four Seasons Group; Shangri-La Sheraton International; Inter-Continental and the Disney Corporation. He inaugurated the Food and Wine Festivals for Club-Med International.

Michael organizes culinary events and festivals worldwide. By bringing together celebrated American chefs and local chefs, Michael helps to create an intercultural culinary exchange program, which introduces American ingredients and techniques to world markets. Such events have been organized in Argentina, Canada, Chile, Great Britain, Finland, Hong Kong, Israel, Mexico, Russia, Singapore, and Thailand.

Michael is a food and travel contributor to such stellar publications as Food Arts Magazine; The James Beard Magazine; Art Culinaire; Coffee & Cuisine; Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes, received the prestigious 1999 Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles.

Michael, along with Chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has already been awarded  “The Best Casual Mexican Restaurant in the US” by Bon Appetit Magazine and “One of the best 100 Restaurant in the US” by Food and Wine Magazine. 

In July 2007 Michael opened TLV in Great Neck, NY, a Mediterranean restaurant which is garnishing critical acclaim and has received three stars from Newsday – “An oasis of serious food…. by culinary luminary Michael Ginor” as well as “best new restaurant (Long Island) 2008’. It received a Zagat “most notabl” distinguish in 2009.  In September 2009 Michael opened “Lola”, a new personal cuisine restaurant, also in Great Neck, NY.  Lola is already being hailed as one of Long Island’s best restaurants.

America fell in love with Carla’s heart‐felt approach as she cooked her way into the finals on season five of the award‐winning Bravo show, Top Chef. Today, Carla continues to cook from the heart, and balances her Southern traditions, classic French training, and holistic approach to food as an entertaining expert, and owner and Executive Chef of Alchemy Caterers in Washington, DC.

Carla’s commitment to wellness and balance connects her passion for natural, organic and locally sourced ingredients with her belief in yoga and meditation. For Carla, the preparation of dishes is a mindfulness practice, as well as an opportunity to transform and inspire the way people approach food. Carla’s cuisine is based on a philosophy of authentic connections and her warmth can be felt in all aspects of her work. From the preparation and serving of her dishes to her interactions with guests at events, every relationship is given tribute and meaning.

A native of Nashville, TN, Carla graduated from Howard University with a degree in Accounting. However, her passions were elsewhere. Carla’s striking good looks led her to the catwalks in Paris, Milan and London, where she discovered her true love: food. After graduating L’Academie de Cuisine, Carla worked as the Sous Chef at the Henley Park Hotel, and Executive Chef at both The State Plaza Hotel and The Washington Club.

At age 42, Carla got married to Matthew, an attorney with the FDA, avid photographer and master of their home kitchen; with that she also gained teenage stepson, Noah, and realized the beauty of family, which further inspired her passion for food.

Carla’s charm and experience make her a natural teacher. Dedicated to sharing her philosophy of how to “Cook with Love,” Carla has passed on her genuine love and joy for being in the kitchen by teaching at CulinAerie and L’Academie de Cuisine, as well as extending her personal philosophies in team building classes at different venues in the DC metropolitan area.

Carla is a believer that, “If you’re not in a good mood, the only thing you should make is a reservation.”

Executive Chef
T. Cook’s at Royal Palms Resort and Spa

 Lee Hillson’s progression up the food chain is paved with award-winning culinary experiences.  Hillson began his restaurant career in 1987 at the age of 16 when he enrolled in culinary school at Bournemouth and Poole College in his native England.  Two years later, degree in hand, he took off to the Hyatt in Austin, Texas to explore new worlds and new cuisines.

A year later, he returned to London for the unique opportunity to be the Pastry Chef at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux.  Hillson then served as Pastry Chef at the Michelin star Le Poussin in Hampshire, England.   His next stop was  Hintlesham Hall in Ipswich, Suffolk, England where he began as the Pastry Chef and three years later was appointed Sous Chef at this European award-winning, fine dining restaurant.

 In November of 1998, Hillson crossed the Atlantic again to become Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island at its Alva restaurant.  Within a few short months, he was appointed Executive Chef at this restaurant ranked as one of the country’s top five restaurants by Country Inn magazine.

 From Rhode Island, Hillson ventured cross country in 2000, and teamed up with another nationally acclaimed restaurant, T. Cook’s at Royal Palms Resort and Spa.    As Sous Chef, Hillson has been part of the lineup that has garnered acclaim from the likes of Andrew Harper’s Hideaway Report, Travel + Leisure magazine and a host of Phoenix/Scottsdale food writers.  During his tenure at T. Cook’s, Hillson has cooked on more than one occasion at the James Beard House in New York as part of the T. Cook’s team as well as at the resort for a Friends of James Beard dinner and numerous local high profile culinary events.  According to resort General Manager, Greg Miller, “Lee’s leadership has been one of the key ingredients in the success and recognition we’ve achieved at T. Cook’s.”

deseo at The Westin Kierland Resort, Spa & Villas (Scottsdale, AZ)

Born in Northern Mexico, Chef Roberto Madrid specializes in Southwest cooking with an emphasis on using locally-grown produce and indigenous recipes. Madrid was part of Chef Anton Brunbauer’s opening culinary team and is Chef de Cuisine of the resort’s signature restaurant, deseo. Madrid began his culinary career in Scottsdale in 1982, studying under Chef Tony Fogo at The White Truffle, a French fine-dining restaurant in Scottsdale. He then moved to Jean Carlo to master fine Italian cuisine and spent six years with well-known Chef Michael Salvagio at Steven’s, helping to build the foundation of modern Southwestern cuisine. After opening The Terrace restaurant at The Phoenician Resort & Spa, Madrid joined the newly opened Hyatt Regency Scottsdale Resort at Gainey Ranch in 1986, where he helped developed The Golden Swan into one of the Southwest’s powerhouses of Mediterranean cuisine.

Meliton “Mel” Mecinas, a 10-year veteran chef of Four Seasons Hotels and Resorts, was named executive chef of the Scottsdale property in February 2006.

Mecinas’ passion for cooking began at home, following in his father’s footsteps, working at Yoshiro, an Asian restaurant in Encino, California. Mecinas gradually began to hone his culinary skills, “learning by doing” and through considerable practice, precision and perseverance.

Mecinas’ next step found him working with veteran restaurateur Joachim Splichal, owner of West Hollywood’s Patina Restaurant, Pino Bistro in Studio City, and Café Pinot in Los Angeles.  Mecinas credits the nine years working with Splichal as the backbone of his training in the importance of service, presentation and attention to detail – all skills that would later serve him well in his career with Four Seasons.

“I learned the value of elegant presentation, and the importance of using only the highest quality, freshest ingredients,” says Mecinas.  “Mr. Splichal had very high expectations for his staff.  But that’s how I learned to be the best, and the most creative at what I do.”

In 1997, Mecinas began his career with Four Seasons, at the property in Santa Barbara.  During his time in Santa Barbara, Mecinas cooked the second course in a seven-course 90th birthday celebration dinner for renowned culinary personality Julia Child.  His Smoked Salmon Parfait with Osetra Caviar and Vodka Crème Fraîche Panna Cotta won rave reviews from the culinary great.

From Santa Barbara, Mecinas joined the team at Four Seasons Hotel Los Angeles at Beverly Hills, his most recent appointment prior to Scottsdale.  From high-profile celebrity guest requests and impressive gala award dinners to entertaining visiting politicians and dignitaries, Mecinas put his culinary training to the test overseeing Gardens restaurant, the Café, Windows Bar and Lounge, and the Poolside Grille.

In Scottsdale, Mecinas is responsible for the property’s many dining options, including the two main restaurants – Talavera and Crescent Moon.  Both provide seating indoors and al fresco.  Additionally, Mecinas oversees Saguaro Blossom, the casual poolside venue that caters to guests from lunchtime through pre-dinner cocktails.

Mecinas also is responsible for all food and beverage service throughout the conference and banquet facilities, juggling everything from a casual Southwestern barbeque for 100 guests on the Resort’s Troon Lawn to plated dinner service for an elegant wedding reception in the new Ironwood Ballroom.

Following his arrival, Mecinas reinvented Crescent Moon with a new menu featuring classic American cuisine influenced by the regional ingredients of the Arizona Sonoran Desert, thereby rebranding it as an American “Sonoran” Kitchen.

Robin has eighteen years of experience as a food writer and nutritionist and is the author of the bestselling cookbook “Quick Fix Meals”.  Her popular show, “Quick Fix Meals with Robin Miller” currently airs on Food Network.  Her prime time show, “Robin to the Rescue” premiered on Food Network in March 2007. 

Robin’s recipes and nutrition features can be seen regularly in a variety of magazines, including Clean Eating, Experience Life, Guideposts, Cooking Light, Health, Fit Pregnancy, and Toddler. 

Robin has been a guest on hundreds of local and national television and radio programs.  She has hosted home videos (for Jane Fonda), cable television vignettes (for Food Network and a variety of food companies) and spoken at media events in various markets nationwide.  Currently, she appears on local, network and cable television.  Programs of particular interested include: The Early Show (CBS), Regis & Kelly, The View, The Today Show (NBC), Good Morning America (ABC), CNN, ABC Eyewitness News, CBS Evening News, Fox News Channel, Food Network, Discovery Channel, Health Network, and Joan Lunden’s Women’s Supermarket Network.

She has written eight books: Robin to the Rescue (Taunton, 2008), Quick Fix Meals with Robin Miller (Taunton, 2007), Picnics (Clarkson Potter, 2005), Verdure (Clarkson Potter, June 2001), The Newlywed Cookbook (Sourcebooks, 1999), The Daily Soup (Hyperion, 1999), Jane Fonda, Cooking for Healthy Living (Turner, 1996), and The Newlywed Cookbook (R&E Publishers, 1991).

Robin’s newest book, Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Home-Cooked Weeknight Dinners on the Table (Potter) will be released in May 2009.

Robin has a master’s degree in Food and Nutrition from New York University, 1998.

For more information, check out www.robin-miller.com.

Executive Chef
A Voce (New York, NY)

In the fall of 2008, Executive Chef Missy Robbins joined the team at A Voce where she has received critical acclaim for creating classic Italian specialties with a contemporary twist, executed with subtle flair and an elegance that is innate. Her cuisine focuses on simplicity, highlighting flavorful ingredients and referencing traditions from diverse regions throughout Italy. It has been the influence of Missy’s diverse past experiences that led her to lead the kitchen at one of New York City’s most respected restaurants.

It was shortly before graduating from Georgetown University in Washington, D.C. in 1993 that Missy Robbins turned her passion for food into a career when she took a part-time job at 1789 restaurant; she was hooked. In October 1994, Robbins moved to Manhattan, where she studied at one of the nation’s premier culinary career training centers, Peter Kump’s New York School of Cooking (now The Institute of Culinary Education). An externship at March Restaurant followed, where she worked for renowned Chef Wayne Nish, before moving on to Arcadia, where she worked under Chef Anne Rosenzweig. In spring 1995, a position opened at March and Missy could not resist the opportunity to return to her esteemed training ground. She stayed for two years before she was wooed away again by Rosenzweig, this time to work at The Lobster Club as a sous chef. Robbins helped run the kitchen there for two more years while developing her creative side, sharpening her leadership skills and gaining insight into the business operations of a restaurant.

To further the breadth of her culinary experience, Robbins decided to embark on an excursion to Northern Italy, where she worked in several kitchens, ranging from family-run rustic trattorias in Tuscany to the Guide Michelin–rated Agli Amici in Friuli. As she became intimate with Italian products and cooking, Robbins grew to love the simplicity, regional inspiration and focus on ingredients that characterize Italian food.

Upon her return to the United States, Robbins became a sous chef and later the chef de cuisine at the boutique SoHo Grand Hotel. Eager to celebrate her appreciation for the simplicity of Italian cuisine, Robbins found herself easily lured to Chicago in 2003 by the opportunity to work with one of the nation’s few four-star Italian chefs, Tony Mantuano, at the highly acclaimed Spiaggia. As Executive Chef of Spiaggia and Café Spiaggia, Robbins found an ideal opportunity to bring her ardor for Italian cooking to life. She was responsible for menu development and leading the kitchen on a daily basis and continually evolved the restaurant’s menu in new directions that capture the essence of regional Italian cuisine.

Robbins has garnered both local and national attention for her cooking. In 2005, Starchefs.com named Robbins one of Chicago’s Ten Rising Star Chefs of the Year. She was also the recipient of the Most Promising Chef Award, given by journalist William Rice in conjunction with the Chicago Wine & Food Festival. In addition, Missy was honored with an induction into the Institute of Culinary Education’s Hall of Fame in autumn 2005, and Restaurant Hospitality named her a Rising Star Chef in December 2005.  During her tenure at Spiaggia, the restaurant was nominated by The James Beard Foundation for Outstanding Restaurant nationally in both 2006 and 2007, and for Outstanding Service in 2008. Robbins will also oversee the A Voce at the Time Warner Center, set to open in September 2009.

Alma de Cuba (Philadelphia, PA), 
D. Rodriguez Cuba (Miami, FL), 
Ola at Sanctuary (Miami, FL), 
deseo at The Westin Kierland Resort, Spa & Villas (Scottsdale, AZ)

Regarded as the inventor of Nuevo Latino cuisine, Chef Rodriguez’s westward dining venture landed him in Scottsdale at The Westin Kierland. deseo, which means “desire” in Spanish,” offers authentic Latin-influenced dishes in an upbeat atmosphere featuring a full exhibition ceviche bar as well as floor-to-ceiling windows with vast views of the mountains.

Douglas Rodriguez is one of America’s most honored chefs. He has owned some of the hottest restaurants in the country including: Chicama, Pipa and OLA (Of Latin America) in New York City, OLA Miami, and Alma de Cuba in Philadelphia. Educated at Johnson & Wales University, Rodriguez’ professional career began in Miami. In 1994 he opened New York’s Patria, garnering three stars from the New York Times in 1996. Awards and honors include the Chefs of America Award (1991), Culinary Master of North American and New York Award (1994), the James Beard Foundation’s “Rising Star Chef Awards” (1996), and a nomination for Beard's 1999 Best Chef: New York.

Rodriguez is also the author of four cookbooks published by Ten Speed Press: Nuevo Latino, Latin Ladles, Latin Flavors on the Grill, and his most recent release, The Great Ceviche Book.

Milo Rodriguez, a U.K. native, is an award-winning mixologist; and Bombay Sapphire’s national Master Mixologist.

Bringing London’s cutting edge cocktail culture to the U.S., Milo has used his extensive bartending and cocktail development expertise to educate consumers and bartenders on the quality and versatility of Bombay  Sapphire across the country.

Milo has spent the last nine years working as head bartender/mixologist in some of the finest dining establishments and bars in the United Kindgom including The Player, Milk ‘n Honey, Sosho (Match Bar Group), Crazy Bear, and most recently, Gordan Ramsay’s newest venues in the US, plus Angela Hartnett’s Cielo in Boca Raton, Florida. 

Milo’s superior cocktail creations have earned him numerous awards including 1st place at the Mozart Liqueurs 2006 UK Competition, as well as   Drinks International Magazine Best Bartender of 2006.  Milo has created signature drinks recipes and & opened cocktail bars across Europe, the US and the Carribean inspiring bartenders to raise their game and attitude with the aim of becoming modern professional bartenders.

Hosea Rosenberg, originally from Taos, New Mexico, was always good at math.  After graduating 3rd in his class at Taos High School, he moved to Boulder, CO to study at the University of Colorado.  His dream was to be an astronomer.  During his years as a Colorado Buffalo, Hosea worked in local kitchens to pay his way through school.  In 1997, he was awarded a Bachelors of Science in Engineering Physics.  After graduation, he spent some time traveling and it was then he realized he was spending more time thinking about food than about math. 

Hosea’s first restaurant job was as a dishwasher at the Apple Tree Restaurant in Taos.  Since then he has worked his way up the ranks, from prep cook to line cook and finally to chef.  Past positions include working for Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query.  His first Chef position was at Dandelion Restaurant in Boulder in 2001. 

Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo Southwestern Grill before moving to Jax Fish House Boulder in January, 2004. During his tenure at Jax, Hosea has won numerous awards and accolades:  Best Chef of Denver International Wine Festival (2006, 2007, 2008); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and most recently was named winner of Bravo’s Top Chef Season 5.  Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.

Hosea is active in many local and national charitable organizations.  He proudly represents and supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, Operation Frontline, and the American Cancer Society, among others.
Hosea works closely with many of the local farmers and ranchers in Colorado.  He supports sustainable agriculture, conservation, and buys local and organic whenever possible.  The seafood he buys is sustainable and on “green” lists.  Jax is PACE certified, on the Colorado Proud list, uses 100% Wind Energy and practices composting, recycling, and water conservation. 

When Hosea isn’t in the kitchen you can find him enjoying what the mountains of Colorado and New Mexico have to offer.  He is an avid skier, mountain biker, fly fisherman, and all-around outdoor enthusiast.

  Michael Rusconi joined LON’s at the Hermosa as Executive Chef in January, 2005. He is responsible for all food operations, including in-house catering functions and room service for the distinctive boutique resort in Arizona’s Paradise Valley.

  Chef Rusconi has put his indelible mark on LON’s award-winning Artful American cuisine, combining European technique with native ingredients and fresh, local produce.

  Born in California and raised in Chicago, Chef Rusconi earned his culinary degree from the New England Culinary Institute in Montpelier, Vermont.

  He moved to the Phoenix-area in 1986 to intern with James Beard award winning chef and author Vincent Guerithault, who had innovated the combining of French technique with ingredients found in the Southwest United States.

  Chef Rusconi later worked at Mary Elaine’s at the Phoenician resort under the tutelage of James Beard award winning Chef Alessandro Stratta and James Boyce. In early 2001 he joined the team at the Royal Palms Resort & Spa as Executive Sous Chef.

  Under his direction, LON’s menus salute the past and celebrate the present, with a constant search for new sources. Chef Rusconi and his staff are constantly scanning the horizon for the freshest, most flavorful beef, pork, duck, seafood, cheese, and produce on the market.

  An example is the desert sweet shrimp featured on both lunch and dinner menus. Its sweet flavor comes from being farm-raised in an ecologically sound manner with no added preservatives; it is produced in southeastern Arizona and packed in ice for its trip to Phoenix.

  Fresh lobster, cod, and mussels are supplied by a small seafood company in Boston. Chef Rusconi contacts them to place his order, the seafood is harvested, packed, air shipped and delivered to the restaurant in 24 hours.

  Much of the greens, herbs and vegetables served at Lon’s are grown in the chef’s garden, a half-acre site north of the property’s kitchens.  This area is cultivated and maintained by the culinary team. Vegetables, citrus and other fruit, chilies, olives, and such specialty items as prickly pear syrup are found locally.

  Chef Rusconi is the creative force behind a staff of 23, including Executive Sous Chef James Gallimore, Restaurant Sous Chef Juctin Olsen. Pastry Chef Trevor Tucker and Banquet Chef Motez Crane.

  Michael Rusconi and his wife, Nancy, live in central Phoenix with their daughter, Jessica, 5.

  As for his food philosophy, Chef Rusconi says simply, “Buy the best ingredients and treat them with love and respect. Only by doing that will you be able to and deliver the best quality possible.”

Executive Chef
Alex at the Wynn (Las Vegas)
Corsa Cucina & Bar at the Wynn (Las Vegas, NV)

Award-winning chef Alessandro Stratta showcases his talents at Wynn Las Vegas as Executive Chef of both his namesake restaurant ALEX, featuring French cuisine, as well as Corsa Cucina & Bar, that highlights rustic Italian fare. ALEX has recently been awarded two stars in the first ever 2008 Las Vegas Michelin Guide and is one of only fourteen restaurants in North America to receive this distinction. In 2005, ALEX was selected as one of the “Best New Restaurants in America” by Esquire magazine and in 2006, 2007 and 2008 it was recognized by AAA as a Five-Diamond Restaurant and by Mobil as a Five-Star Restaurant, one of only three in Las Vegas.

“I am delighted to have such consistent success at Wynn,” says Stratta. “Their commitment to excellence is unparalleled in this industry and I am so fortunate to be part of the team. Having the opportunity to work with two unique restaurants has allowed me to grow as a chef and cook the food that I have always wanted to.”

The menu at ALEX presents the refined cuisine of various regions in France, enhanced by only the finest and freshest ingredients. In an undeniably elegant setting, ALEX also extends genuine hospitality, reflecting the chef’s commitment to offering guests the ultimate in gracious dining. In addition to his impressive seasonal menus, Chef Stratta offers a truly sophisticated vegetable tasting menu and another centered around the great wines of France.

Chef Stratta’s creativity and mastery of rustic Italian specialties is featured at Corsa Cucina & Bar, which serves as an ideal spot for guests at Wynn Las Vegas to enjoy an evening in a welcoming, yet chic and urbane setting.  Chef Stratta’s traditional menu is a culinary map of Italy, providing the very best specialties of each region. The menu is designed with all of Stratta’s diners in mind, offering an array of dishes for every taste and craving.

Stratta came to Wynn Las Vegas from Renoir at the Mirage Hotel and Casino where he received national acclaim for his world-class menu and innovative approach to cuisine distinguished by a one-of-a-kind marriage of regional French and Italian ingredients. In just four months Renoir received Mobil's highest five-star rating, one of only 14 restaurants in the United States to be awarded this honor. During his six-year tenure at Renoir, the restaurant maintained its Mobil five-star stature as well as garnering AAA's five-diamond award and Las Vegas’s top culinary rating in the Zagat Guide.

From a long line of restaurateurs and hoteliers, Stratta has continued the family tradition, becoming the fifth generation to be involved in the culinary industry. He has lived in the finest hotels throughout the world, and found his calling at a very early age. After several years working in hotel kitchens, Stratta decided to pursue his dreams by enrolling in the prestigious California Culinary Academy. During this time he was given the opportunity to work in one of San Francisco’s finest hotels, the Stanford Court Hotel.  Under the guidance of pastry chef Jim Dodge, Stratta refined and perfected his skills in the art of baking and pastry. After graduating with high honors, he decided to pursue his passion and strive to reach the top of his profession.
 
In the summer of 1986, Stratta had the opportunity to work under chef Alain Ducasse as a member of the staff opening the Louis XV at the Hotel de Paris in Monaco.  It was here that Stratta was introduced to the highest level of passion, dedication and discipline for one’s craft, and he attained goals he had never previously imagined.

After two formative and inspiring years in the Louis XV kitchen, Stratta longed to return to the United States and was sent by Ducasse to work under Daniel Boulud at New York's famous Le Cirque restaurant.

At Le Cirque, Stratta was able to apply his new-found knowledge of refined cuisine and elevate it to an entirely new level. In the high-pressure kitchen of Le Cirque, he also developed management and organizational skills that would further round out his talents. After moving up quickly in Boulud's kitchen, Stratta was presented with the opportunity to assume his first executive chef position.
At the young age of 24, he was chosen to head Mary Elaine’s, a gourmet restaurant at the new world class Phoenician Resort in Scottsdale, Arizona. After two years of dedication, Stratta established Mary Elaine's as one of the premier dining destinations in the Southwest. In 1992, the James Beard Foundation named the restaurant 'top dining destination' and Stratta was chosen as America's top hotel chef. Seeking a new challenge, Stratta was promoted to executive chef of the Resort, and once again received Mobil’s five-star award.

Realizing that he was much happier in the kitchen rather than being an executive chef, Stratta asked to return to the helm of Mary Elaine's and in 1998 received the Best Chef: Southwest award by the James Beard Foundation.

“I originally chose to come to Las Vegas because a real opportunity exists to provide people with a fine dining experience,” comments Stratta. “There is a certain excitement in this city not found anywhere else. People come here to have fun and celebrate, and there is no better way to showcase a restaurant.”

For more information on Alex Stratta or Wynn Las Vegas, please contact:
Amy Rossetti, Senior Public Relations Manager, 702-770-3626, amy.rossetti@wynnlasvegas.com