Brian Peterson

Brian Peterson

Brian Peterson Wright’s at the Biltmore Brian Peterson has been named chef de cuisine of Wright’s at the Biltmore, the resort’s signature restaurant. Peterson has spent 14 years in the Valley’s cuisine business, including chef de cuisine at the Boulders Resort and executive chef of Superstition Mountain Golf & Country Club. Most recently he was executive chef and partner of award-winning Earnest Restaurant in...
Christopher Nicosia

Christopher Nicosia

Christopher Nicosia SASSI Restaurant  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...
Derek Biazo

Derek Biazo

Chef Derek Biazo of Deseo at the Westin Kierland Resort and Spa   As the head chef of the Resort’s signature AAA Four Diamond restaurant, Biazo is continuing deseo’s commitment to offering fresh, flavorful Nuevo Latino cuisine prepared with the best quality ingredients and elegant simplicity for which Deseo is so well known. A native of Kingman, Arizona, Chef Biazo fell in love with the world of fine dining at the age of 14 when his grandmother took him on a trip to Canada and he was introduced to new culinary experiences and French cuisine. In Northern California, he focused on French-influenced California cuisine as sous chef at Viognier, opened the Menlo Grill Bistro at the Stanford Park Hotel, and served as executive chef at the Bay Area’s famous Alexander’s Steakhouse, a classic American steakhouse with Japanese influences. Under his direction, Alexander’s Steakhouse was named one of the Top 10 Steakhouses in the U.S. by Gayot, earned an Award of Excellence from Distinguished Restaurants of North America, and also earned Awards of Excellence from TripAdvisor, Open Table and the Metro Guide. In addition, Chef Biazo has held roles in the kitchens of several local restaurants including Elements, Top of the Rocks and Alchemy....
Lance Whipple

Lance Whipple

LANCE WHIPPLEExecutive Pastry Chef Scottsdale, AZ – Lance Whipple, executive pastry chef at Four Seasons Resort Scottsdale at Troon North, has been with the Four Seasons family for 15 years. Whipple transferred to Four Seasons Resort Scottsdale from the Resort’s sister property in northern San Diego. He started his pastry career after working in all aspects of the culinary arts while attending the Western Culinary Institute in Portland, Oregon. It was there where he found his passion in pastry and baking. Following graduation, Whipple moved to culinary-thriving San Francisco and interned at the acclaimed Gary Dankos restaurant, followed by assisting in the opening of the Ana Mandara restaurant. Whipple moved to Las Vegas in 1999 and obtained a degree in hotel administration from the University of Las Vegas while serving as Master Cook at Caesar’s Palace. In 2001, he joined the Four Seasons family as assistant pastry chef at the Las Vegas property. “I’ve always enjoyed how pastry is involved in all aspects of the hotel,” says Whipple. “To me, that’s the best.” Whipple especially enjoys putting in the extra effort to dazzle a guest with a special welcome amenity waiting in their room when they arrive. “One chef told me that there are many traits to being a great chef, but there is no substitute for hard work,” he reflects.Whipple resides in Scottsdale with his wife and two children. He is responsible for all dessert creations served in Talavera, Proof, an American Canteen, Onyx Bar & Lounge, and Saguaro Blossom, as well as banquets and In-Casita Dining in the 210-room Resort....
Samantha Sanz

Samantha Sanz

SAMANTHA SANZTalavera Restaurant Chef Samantha Sanz takes the helm alongside Executive Chuck Kazmer at Talavera at Four Seasons Resort Scottsdale. Sanz is a passionate culinarian who has worked alongside local celebrity Chef Beau MacMillan and James Beard Award nominee Chef Gio Osso of Scottsdale hotspot, Virtu. This is her first position with Four Seasons Hotels & Resorts. Sanz was born in Nogales, Mexico, where she was raised in a family-owned restaurant and spent her free time watching her grandfather cook while she snacked on bean burritos wrapped in handmade tortillas. “There were no PB&Js when I was a kid,” says Sanz. “I tasted everything. I was convinced that the love and hard work that went into every dish was what made everything taste so good.” After completing culinary school, Sanz spent time traveling and eating her way through France and returned to Arizona to work alongside local Food Network Celebrity Chef Beau MacMillan. In 2013, Sanz found herself looking for the next step her culinary career. A friend invited her to dine at a local restaurant for their ‘Friends and Family Night’ – it was a small, relatively unknown spot named Virtu. Samantha was immediately drawn to the welcoming atmosphere and unique menu, so when her friend mentioned they were looking for a sous chef, Sanz jumped at the opportunity. Six months later, plenty of hard work would pay off when Esquire named the 25-seat Virtu as one of the best new restaurants of 2013 – a coveted culinary stamp of approval. Two years later, a job opening at Four Seasons Resort Scottsdale piqued her interest and she returned...
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