Tag Archives: Executive Chef

Sean-Currid

Blue Hound Hires New Executive Chef

Blue Hound Kitchen & Cocktails at Kimpton’s Hotel Palomar Phoenix has hired Sean Currid as Executive Chef. Chef Currid comes from Elements at Sanctuary Resort & Spa where he served as Executive Catering Chef. Currid has been in the Valley for nearly 20 years and has also worked at Michael’s at the Citadel, Mary Elaine’s at The Phoenician and Cafe ZuZu at The Hotel Valley Ho.

Blue Hound guests will get a taste of Chef Currid’s cuisine when he releases a variety of new dishes on the new fall menu in late October.

ABOUT SEAN CURRID:

For nearly 20 years, Sean Currid has honed his skills in the Culinary Industry in the Valley. His food style falls under contemporary American cuisine, complimented with classic French cooking techniques.

Sean was born and raised in Thousand Oaks, California. In his teens, his family moved to El Paso, Texas. One of his first jobs in Texas was in a restaurant as a dishwasher and short order cook. It was at this job, his interest in food and cooking grew. Shortly after graduating from high school, he decided that he would take cooking seriously. Sean relocated to Phoenix to attend Scottsdale Culinary Institute and graduated in 1997.

Currid started his professional career at JW Marriott’s Camelback Inn while attending Culinary School. Upon completion of school, he continued working there for the next four years. He moved through the ranks of the restaurants at Camelback Inn and finally promoted to Banquet Chef. He moved on to work at Michael’s at the Citadel and was asked once again to join the team at JW Marriott’s Camelback Inn overseeing banquets. Currid was then offered a position at Mary Elaine’s at The Phoenician and worked with James Beard Award winner, Chef Bradford Thompson. Over the next two years, he immersed himself in the restaurant and refined his cooking techniques. In 2005, Sean went to go with Chef Charles Wiley, another James Beard winner, to re-open The Hotel Valley Ho. His most recent position was working with Chef Beau MacMillan as Executive Catering Chef at Sanctuary Camelback Resort and Spa.

Under his direction as Banquet Chef, at JW Marriott’s Camelback Inn, the resort received the Gold Platter Award by Meeting and Conventions magazine. In 2010, Sean was named one of “The Valley’s Top Five Sous Chefs” in AZ Magazine. He was also named one of “The Valley’s Seven Top Chefs” AZ Foothills Magazine. Sean was on Food Network’s show “Chef Wanted with Anne Burrell.

Sean continues to participate in charity fundraisers, and team with local farmers to create his menus. Currid has also had the privilege of assisting Chef Charles Wiley in New York at The James Beard House, as they represented Café ZuZu.

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SaltRock Now Open at Sedona’s Amara

A new restaurant, SaltRock, has opened as the signature dining destination at Kimpton’s Amara Resort & Spa in Sedona, lead by Executive Chef Massimo De Francesca.

SaltRock offers Southwest-inspired cuisine marrying the fresh, light and seasonal approach to California cooking with culinary traditions and ingredients of the Southwest and Verde Valley. SaltRock serves breakfast, lunch and dinner and its outdoor patio offers guests a breathtaking setting under the stars with a majestic red rock backdrop, live music Thursday through Saturday and views of the heated, sea salt infinity-edge pool and nearby fire pits.

Chef Massimo is also the executive chef at Taggia, located at Kimpton’s FireSky Resort & Spa in Scottsdale, where he showcases coastal Italian cuisine, sourcing local Arizona organic produce, herbs from the on-site garden and top-quality meats and seafood flown in fresh daily. Classic in his training, yet innovative in his approach, Chef Massimo is known for connecting tradition with contemporary musings.

For Chef Massimo, standouts have already emerged from the menu including Deviled Eggs, chipotle-egg yolk mousse with pasilla maple syrup; King Oyster Mushrooms, confit, charred and marinated in local pine needles and served with warm Mexican chocolate and pinenut gremolata; Mini Bell Peppers, smoked with pecan wood and garnished with spicy aioli; Trout Pâté, local Sedona trout slow roasted over apple wood, made into a pâté and layered in a smoking jar served with toasted baguette; Lamb Tostadas, braised lamb belly, smoked goat cheese and apple-mint chutney and fresh epazote served over freshly made crispy tostadas; Wild So-Cal Swordfish, citrus grilled, layered with tomatillos, pineapple-puree and topped with mango and black bean salsa and Achiote Chicken, marinated organic chicken breast served over jalapeño and cilantro risotto, asparagus, garnished with piñon sauce and pomegranate seeds.

The cocktail program at SaltRock highlights craft margaritas and was created by Kimpton Lead Bartender Jacques Bezuidenhout, who oversees the cocktails and spirits program for Kimpton’s nearly 70 restaurants, bars and lounges across the country. The bar offers a thoughtful selection of tequila and mezcal, along with a curated selection of other spirits, local wines and craft, domestic and international beer favorites.

SaltRock’s design complements the resort’s new “modern native” design esthetic, which infuses elements of Native American patterns, but reinvented in a contemporary way. With charcoal-colored oak flooring, mix-and-match dining chairs, a live-edge wood communal dining table and banquets upholstered in vintage rugs, the restaurant embodies a timeless and comfortable American vibe and spirit. An art-installation of more than 300 antique spoons, found at flea markets across the country and artfully dipped in a variety of colors, adorn the wall. Lush, green air-plants in ceramic pots hang from ropes and leather straps to create a living wall that separates the restaurant from the resort’s living room to connect the spaces, while still allowing for privacy.

Born in Toronto, Chef Massimo’s international culinary passions have led him to positions in such places as Toronto, Canada; Torino and Cesenatico, Italy; Grand Cayman, Cayman Islands; Washington DC; Manhattan, New York and Dallas, Texas. In addition to his diverse experiences, he has worked under world renowned chefs such as Gianpiero Tondina, Vincenzo Cammeruci, Oscar Tuchi and JP Challet.

Chef Massimo joined Kimpton Hotels & Restaurants in 2008 where he has served as executive chef at a variety of restaurants across the country over the years. He moved to Scottsdale to lead the culinary vision at Taggia in 2012, where he has earned numerous accolades including “Top 10 Best Italian Restaurants” by Phoenix Magazine. Kimpton is known for its award-winning collection of seasonally-inspired restaurants and bars lead by creative, local chefs that turn farm-fresh flavors into memorable dishes.

Last month, Amara Resort & Spa unveiled a $1 million redesign of the boutique resort’s 100 spacious guest rooms and suites, common spaces including the living room where guests enjoy complimentary wine hour nightly, the outdoor lounge and the 26,000-gallon infinity edge saltwater pool that overlooks the serene Oak Creek and red rocks. As Kimpton’s newest addition to its Arizona properties, Amara is located in the heart of uptown Sedona. Nestled along Oak Creek, the resort overlooks the Cleopatra Red Rock Formation where Camel Rock and the much-loved Snoopy Rock are in perfect view.

While Amara is just steps from the hustle and bustle of Sedona’s uptown shopping, dining and cultural hub, the resort is situated below the main area, nestled on the banks of the creek, which makes it feel worlds away.

To learn more about Kimpton’s Amara Resort & Spa, visit www.amararesort.com or call 928-282-4828.

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McLinn Hired as Executive Chef at Superstition Mountain

Chef Matt McLinn headshot Superstition Mountain Golf and Country Club has hired Matthew McLinn as the new Executive Chef. Superstition Mountain, located in Gold Canyon, is a premier private golf club and 878-acre luxury gated community that provides an unparalleled golf experience and resort-style amenities for its members.

McLinn brings more than 20 years of experience to the Superstition team and has enjoyed a successful career working alongside some of the culinary world’s most recognized names throughout Paris, San Francisco, Phoenix and LA. McLinn has opened several of his own restaurants including Méthode Bistro in Phoenix and Pinot Hollywood in LA which earned a Best New Restaurant designation from the Los Angeles Times. Prior to joining Superstition Mountain, McLinn was the Executive Chef and General Manager of The Grind.

“We are excited to announce the appointment of Matthew McLinn as the new Executive Chef for Superstition Mountain,” said Paul Hadreas, Director of Food and Beverage at Superstition Mountain Golf and Country Club. “Matt’s worldwide experience and expert knowledge of culinary arts will be a magnificent addition to the Superstition Mountain team and provide our members a wonderful dining experience.”

McLinn graduated from the California Culinary Academy in San Francisco and is a member of the James Beard Foundation. In his spare time, he enjoys riding his Harley-Davidson motorcycles, working out and spending time with family and friends.

Located only 25 minutes from Downtown Phoenix, Superstition Mountain Golf and Country Club is home to two Nicklaus designed golf courses, the Prospector Course opened in 1998 and Lost Gold in 1999. In addition to the two courses, the clubhouse is a favorite gathering place of members for casual and fine dining, and hosts many special events and social activities.On January 1, 2014, Superstition Mountain Golf and Country Club celebrated its return to completely private status.

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Sanctuary Receives 2013 ‘Stars of the Industry’ Award

Sanctuary on Camelback Mountain, the country’s premier luxury resort, was recognized by the American Hotel & Lodging Association (AH&LA) with a 2013 “Stars of the Industry” award during its Summer Summit in Denver, Colo. Sanctuary’s 2012 “Escape for GOOD” fundraiser, which raised $10 million benefiting Athletes for Hope and UGIVE, two nonprofits dedicated to inspiring and enabling voluntary service nationwide, was honored in the “Special Events, One-Time Only, Small-Property” category.

The invitation-only weekend event at Sanctuary, limited to 75 couples at a minimum donation of $50,000 each, offered once-in-a-lifetime experiences with sports industry celebrities such as Andre Agassi, Muhammad Ali, Cris Collinsworth, Mia Hamm, Tony Hawk, Jackie Joyner-Kersee, Alonzo Mourning, Anthony Muñoz, Paul O’Neill and Annika Sorenstam. Activities included tennis with Andre Agassi on Sanctuary’s championship tennis courts, a morning run through Paradise Valley with track and field star Jackie Joyner-Kersee, and a cook-off with culinary masters Todd English, Sanctuary’s own Executive Chef Beau MacMillan, and Phoenix’s Mark Tarbell. The weekend concluded with an extravagant private dinner for Muhammad Ali’s 70th birthday.

Sanctuary’s scenic and tranquil atmosphere provided a perfect backdrop for discussions on social issues and education for America’s youth. The weekend sparked conversations that forged new partnerships between Google and the Gates Foundation, Andre Agassi and Unicef, as well as a new Sports for Development program in South Africa and Ethiopia.

sanctuarypool

Sanctuary Receives 2013 'Stars of the Industry' Award

Sanctuary on Camelback Mountain, the country’s premier luxury resort, was recognized by the American Hotel & Lodging Association (AH&LA) with a 2013 “Stars of the Industry” award during its Summer Summit in Denver, Colo. Sanctuary’s 2012 “Escape for GOOD” fundraiser, which raised $10 million benefiting Athletes for Hope and UGIVE, two nonprofits dedicated to inspiring and enabling voluntary service nationwide, was honored in the “Special Events, One-Time Only, Small-Property” category.

The invitation-only weekend event at Sanctuary, limited to 75 couples at a minimum donation of $50,000 each, offered once-in-a-lifetime experiences with sports industry celebrities such as Andre Agassi, Muhammad Ali, Cris Collinsworth, Mia Hamm, Tony Hawk, Jackie Joyner-Kersee, Alonzo Mourning, Anthony Muñoz, Paul O’Neill and Annika Sorenstam. Activities included tennis with Andre Agassi on Sanctuary’s championship tennis courts, a morning run through Paradise Valley with track and field star Jackie Joyner-Kersee, and a cook-off with culinary masters Todd English, Sanctuary’s own Executive Chef Beau MacMillan, and Phoenix’s Mark Tarbell. The weekend concluded with an extravagant private dinner for Muhammad Ali’s 70th birthday.

Sanctuary’s scenic and tranquil atmosphere provided a perfect backdrop for discussions on social issues and education for America’s youth. The weekend sparked conversations that forged new partnerships between Google and the Gates Foundation, Andre Agassi and Unicef, as well as a new Sports for Development program in South Africa and Ethiopia.

Royal Palms exterior

Royal Palms Announces New Executive Chef

Royal Palms Resort and Spa, Phoenix’s historic luxury boutique resort, announces the upcoming revitalization of longtime renowned restaurant  T. Cook’s.  The evolution entails an interior redesign of the restaurant and bar, in addition to the highly anticipated hire of Paul McCabe as Executive Chef.  Chef McCabe joined the team on Monday, May 13, 2013 prior to the restaurant’s upcoming three-month revitalization debuting early September 2013.

Royal Palms has teamed up with Phoenix-based creative design team Bar Napkin Productions directed by Founding Principal Haley Balzano to develop the interior design which will boast vibrant shades of authentic colors of the desert and an overall softer palette.  Boldly colored chairs will surround rustic wooden tables adding depth and diversity to the dining room, while iron chandeliers create a sense of intimacy and stimulate enchanting experiences and romance.  The project will also feature a newly crafted wine and tequila room and an expanded bar.

“Together with Haley Balzano as architect and Howard S. Wright as general contractor, we are confident the enhancements at T. Cook’s will elevate the experience for our guests while still preserving the wonderful sense of place,” says Steve Benson, General Manager of Royal Palms Resort and Spa. “The dining room will feature a brightened color scheme accented by contemporary design elements, creating a space which will only be further elevated by the culinary creations of Chef Paul McCabe.”

As the revitalization expands into the bar, it continues to couple the open and inviting style of Mediterranean design with the warmth of the desert Southwest.  The expansion will also create additional nooks and engaging conversation spaces bolstering a handsome setting for food, drink and live entertainment. Since food and beverage has always been at the cornerstone and lure of Royal Palms, the new bar venue reinforces the resort’s dedication to the culinary arts.  The bar will serve as a canvas for the Chef’s brilliant creativity with smaller plates and signature beverage programs.

Throughout the summer season, Chef McCabe will helm the kitchen for the new Cervantes Bistro located amidst a collection of original artwork meticulously exhibited by Celebration of Fine Art.  The bistro will showcase a light summer fare menu as well as Chef McCabe’s weekly creations from the “Test Kitchen”.  As Executive Chef, McCabe will also oversee all culinary operations at the resort including social events and private dining.

Chef Paul McCabe joins Royal Palms from San Diego where he is known as a veteran food and beverage executive, most notably for his eight-year contribution as Executive Chef of L’Auberge Del Mar Resort and Spa and the launch of the resort’s award-winning fine dining restaurant Kitchen 1540.  A Sedona native and avid mountain biker, Arizona is home to Chef McCabe where he began his culinary career.  Among his culinary ventures are serving as Executive Chef at such prestigious establishments as Enchantment Resort in Sedona before moving to Southern California to become Executive Chef of L’Ermitage Hotel in Beverly Hills.  Other career highlights include participating as guest chef at the James Beard House in New York four times over the years, in addition to receiving such awards as “rising star of American Cuisine” by the James Beard Foundation and the Wine Spectator Magazine Award of Excellence, among other accolades.

Chef McCabe is excited to play a significant role in the next chapter of T. Cook’s evolution.  His culinary style can be summed up in three words – simple, pure and accurate – which are all precisely in line with the Mediterranean principles of simple preparations and uncomplicated dishes.  Furthermore, he is excited to delve deeper and mix his passion with the wants and needs of T. Cook’s current clientele.

“This summer will serve as a time to engage the palettes of our patrons,” says Chef McCabe. “We will utilize a ‘Test Kitchen’ approach showcasing specials offered on Wednesday nights that may ultimately appear on the fall menu.  I’m looking forward to interacting with long-term guests and Valley residents to embrace the future together.  I’m also eager to establish relationships with local purveyors to ensure we are sourcing the freshest and most seasonal ingredients.”

To learn more, visit www.royalpalmshotel.com/restaurant and follow on Facebook at www.facebook.com/RoyalPalms and www.facebook.com/TCooksPhoenix, Twitter at @RoyalPalmsHotel and Instagram at @royalpalmshotel.

alzheimers

‘The Alzheimer’s Prevention Cookbook’ signing

Not many people hope to work themselves out of a job. However Dr. Marwan Sabbagh, a board-certified neurologist and Banner Sun Health Research Institute medical director, has spent his entire career seeking to do just that as a leading researcher combating Alzheimer’s disease.

Dr. Sabbagh’s next step toward his self-stated unemployment goal is “The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health,” a full-color cookbook and health guide he co-authored with Food Network star and Sanctuary on Camelback Mountain Executive Chef Beau MacMillan.

To encourage everyone to get this valuable nutritional information in time for the holidays, Dr. Sabbagh will team up with the Sun Health Gift Shops inside Banner Boswell and Banner Del E. Webb medical centers and host a pair of book-signing events during December.  Dr. Sabbagh visits Banner Boswell Medical Center Gift Shop from 11:30 a.m. to 1 p.m. on Thursday, Dec. 6 before traveling to the main gift shop at Banner Del E. Webb Medical Center from 11 a.m. to 2 p.m. on Friday, Dec. 14.

According to Amazon.com, “The Alzheimer’s Prevention Cookbook” outlines “…the latest evidence-based research on Alzheimer’s and nutrition, and presents a dietary plan …to enhance your health.”  More information about the book can be found at: http://www.marwansabbaghmd.com/

“The Alzheimer’s Prevention Cookbook” will be on-sale at both events for $30 each. Dr. Sabbagh will also happily sign any previously purchased books.

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Royal Palms Announces New Executive Chef Todd Sicolo

Royal Palms Resort and Spa, Phoenix’s historic luxury resort, is pleased to announce Todd Sicolo as Executive Chef. A veteran food and beverage executive with extensive luxury hotel experience, Chef Sicolo graduated from the Culinary Institute of America in Hype Park, New York, and boasts nearly 25 years of widespread culinary experience.

“We are very excited to welcome Chef Sicolo to the Royal Palms team” said Steve Benson, General Manager of Royal Palms Resort and Spa. “It did not take long to realize that his culinary style, technique and passion are the perfect fit for the direction we are headed for T. Cook’s and the entire property.”

In his role as Executive Chef, Sicolo will oversee all culinary operations at Royal Palms, including assuming responsibility of the resort’s highly acclaimed T. Cook’s restaurant and T. Cook’s Lounge, business and social catering, meeting and group functions, banquets and 24-hour room service of the 119-room resort.

Chef Sicolo intends to maintain T. Cook’s signature Mediterranean inspired cuisine, however he is already working on plans to breathe new life into the menu with more playful dishes and sexier presentations. The refreshed menu will promise to meet the preferences of the modern diner, while upholding the casual and comforting feel that is T. Cook’s.

Most recently, Chef Sicolo served as Executive Chef of the Arizona Biltmore Resort & Spa over the past five years. Prior to this, he honed his culinary skills as Executive Sous Chef at Boca Raton Resort & Spa in Boca Raton, Florida. Chef Sicolo has also served as Executive Chef at other notable luxury properties including Little Dix Bar, A Rosewood Resort in the British Virgin Islands and La Costa Resort & Spa in Carlsbad, California.