Tram Mai

Tram Mai

Tram Mai is an anchor and reporter for EVB Live. Tram began her career in 1995 as a production assistant at KABC in Los Angeles. She got her first reporting job at WOFL in Orlando, FL out of the Gainesville bureau. A year later, she worked at CFN-13 out of the Volusia County bureau in Florida. She then moved to Columbus, OH as a reporter and weekend anchor for 3 years, before coming to KPNX. During her career, Tram has won an Emmy, been nominated for two more Emmy’s, won a Casey Award and awards from the Ohio Society of Professional Journalism.   Tram was born in Saigon, Vietnam. When she was a year old, she and her family fled on the last plane out when Saigon fell to the Communists. She took her first steps at a refugee camp at Eglin Air Force Base in Florida. Her family eventually made their way to southern California, where Tram was raised most of her life. She graduated from UCLA, majoring in communication studies with a minor in Asian American Studies.   From the hurricanes in Florida, to the tornadoes in Ohio, to the wildfires in Arizona, Tram has covered many natural disasters and in particular, issues that affect Arizona’s children. Tram has also co-hosted with Regis Philbin, interviewed numerous celebrities, covered the red carpet for the Emmy’s in Los Angeles and the Arizona Cardinals when they went to the Superbowl in Tampa, Florida. But her favorite stories are the ones that inspire others. As a journalist, the most rewarding part of her job is making a difference in people’s lives....
Beau MacMillan

Beau MacMillan

As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in Chef MacMillan’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers. Chef MacMillan has cooked in some of America’s most distinguished kitchens. He hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, Rhode Island. His culinary career began at the age of 16 when he secured a position at Crane Brook Tea Room in Carver, Massachusetts. Chef MacMillan spent a year under the tutelage of Chef Francios Demueloge. Inspired by this experience, he joined the brigade at La Vieille Maison in Boca Raton Florida, rising through the ranks to the position of Sous Chef. Drawn to the culinary scene on the West Coast, Chef MacMillan moved to Los Angeles where he held Sous Chef positions at the prestigious Hotel Bel Air, and later Shutters on the Beach in Santa Monica. He was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain. Chef MacMillan and former Executive Chef Charles Wiley opened elements restaurant in March of 2001. Now as executive chef, MacMillan’s innovation has brought elements national recognition and acclaim. In March 2006, Chef MacMillan was invited to The Food Network’s kitchen stadium to compete in an episode of...
Frank Belosic

Frank Belosic

EXECUTIVE CHEF – THE PHOENICIAN Well respected as an innovator and artisan within culinary circles, Frank Belosic brings more than 15 years of extensive experience to his new role as executive chef for The Phoenician. Returning to the AAA Five Diamond resort in October 2012, he served as the chef de cuisine for its former Five Diamond modern French restaurant, Mary Elaine’s, in 2007-08, following duties as the property’s executive sous chef. Today, he oversees a staff of more than 150, directing the kitchen operations for dining outlets including Il Terrazzo, The Café and Ice Cream Parlor, Relish Burger Bistro, the Afternoon Tea Court, Oasis Grill, Canyon Grill and In-Room Dining, as well as all banquet and catering events. In addition, he manages all pastry, bake shop, butcher shop and pasta shop operations. He is also responsible for all menu creation and preparation, along with the daily supervision and training of restaurant staff. Most recently, Belosic served four years as executive chef for the Sheraton Phoenix Downtown. An integral member of the property’s opening team in 2008, he was responsible for designing and developing the culinary programs for both Arizona’s largest hotel and its popular restaurant District, an American Kitchen and Wine Bar. Belosic honed his skills while working at several upscale restaurants in Ohio, including Century at the Ritz-Carlton Cleveland. Advancing quickly, he moved to the Ritz-Carlton Georgetown in the Washington, D.C., area, where he served as executive chef before beginning his migration west. The recipient of various culinary awards, Belosic was presented the gold medal for outstanding performance in French classical cuisine from Johnson and Wales University...
Lee Hillson

Lee Hillson

Celebrated for his originality and vision, Lee Hillson joined the AAA Five Diamond Phoenician in September 2012 as executive sous chef.    In this role, he assists in directing a culinary staff of more than 150 across nine kitchens, including resort restaurants Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor and the Oasis Grill, while contributing to menu creation and preparation.  He also provides support for in-room dining, banquet, pastry, bakeshop, butcher shop, pasta shop and garde manger operations. Hillson previously served as executive chef for the renowned T. Cook’s at the Royal Palms Resort and Spa in Phoenix, during which he gained national acclaim for his battle with Iron Chef Cat Cora on the blockbuster Food Network show, Iron Chef America.  Also known for his innovation in designing exceptional house-made products while maintaining a commitment to sustainability, he was tapped by British Airways to create a First Class menu for Phoenix to London flights. Enrolling in culinary school at the age of 16 in his native England, Hillson was working just two years later at the Hyatt in Austin.  He then returned to London as the chef de partie at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux. After several prestigious stops as pastry chef in England, Hillson again crossed the Atlantic to become executive sous chef at Vanderbilt Hall in Newport, Rhode Island. Within a few short months, he was appointed executive chef at this restaurant, ranked as one of the country’s top five by Country Inn magazine.  From there, he joined the Royal Palms, serving as sous chef for five years before being promoted to...
Christopher Nicosia

Christopher Nicosia

Born in East Chicago, Indiana. Grew up in Joliet, Illinois. Graduated from La Lumiere School, a private boarding school, in La Porte, Indiana. (1989) Graduated from Wabash College in Crawfordsville, Indiana (1993) where I studied Psychology (animal behavior) and English Literature. Spent summers cooking at Jacob’s Restaurant in Dennis, Massachusetts (Cape Cod). Moved to Scottsdale, Arizona to attend Scottsdale Culinary Institute (1996-1997) and fell in love with Arizona. Worked as a line cook at Lon’s at the Hermosa (1997-1999) for two years before getting a Sous Chef position at Desert Mountain at the Cochise -Geronimo clubhouse (1999-2001) Promoted to Chef de Cuisine of the Apache Steakhouse at Desert Mountain (2001-2003) Became Chef de Cuisine of Constantino’s Italian restaurant at Desert Mountain in 2003 and held that position until 2010, when I accepted the Executive Chef position at Sassi Cooking style is greatly influenced by the time spent around the dining room or kitchen table with my family. My Mother is a fantastic cook, which really sparked interest in food for our entire family. I am also influenced by travel experiences. I have been lucky enough to travel the world with my family on hunting and fishing expeditions, which also turned into eating marathons where we ate what we caught or shot, sometimes right on the boat, or in the field. Hunting and fishing travels include : South Africa; Panama; Venezuela; Columbia; Costa Rica; Canada; Hawaii; Virgin Islands; Local and seasonal products are also important to my cooking. I have developed great relationships with valley farmers and producers. You will often find me at the Farmer’s Market at Roadrunner Park chatting it...
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