Ana Garza

Ana Garza

Ana Garza Pastry Chef: Elements at the Sanctuary on Camelback Mountain Resort and Spa Ana Garza is the Pastry Chef at Elements at the Sanctuary on Camelback Mountain Resort and Spa. Ana has been a part of the resort’s pastry team for six years and has been featured at numerous events, including the resort’s Lunch and Learn Series and the Nirvana Food and Wine Festival. Before joining the Sanctuary, Ana worked on the catering team at The Phoenician Resort where she had the chance to hone her skills in the kitchen. In Ana’s early career, she held an externship with the culinary team at Disney World in Orlando. It was during this externship that she decided to pursue her passion in pastry. Ana grew up in Mexico and moved to Phoenix when she was just 11. She holds an Associate’s Degree in Culinary Arts from Le Cordon Bleu in Scottsdale, Arizona. When she’s not in the kitchen she enjoys spending quality time with here 4 year old son...
Gian Franco Brugaletta

Gian Franco Brugaletta

Gian Franco Brugaletta started his career in Caracas Venezuela, where he is originally from. After working for several years in the advertising industry he decided to follow his true passion, cooking. Greatly influenced by his Italian heritage, (mostly his Grandmother) he decided to pursuit his true calling. He opened up a sushi laboratory and created a wide list of catering clients.  After studying and working in the Venezuelan capital, he decided to move to Italy’s Asti region to continue his studies. After having been a student at the ICIF International Culinary Institute for Foreigners outside Turin, he worked with world renowned Chef. Moreno Cedroni at La Madonnina del Pescatore. He later moved to Monaco where he worked for the Monaco Restaurant Group at the traditional Italian Bistro La Saliere  in Monte Carlo and then for the world-renowned Societe de Bains de Mer. In summer of 2010, Chef Brugaletta was called to open the new Buddha Bar in Monte Carlo Monaco, as Executive Chef, where he surprised guests every evening for the last seven years. In 2017, Chef Brugaletta opens nonna- urban eatery in Old Town Scottsdale. Nonna delights patrons with urban, globally-inspired dishes made from seasonal and carefully selected ingredients, amazing techniques and a touch of...
Lisa Dahl

Lisa Dahl

Lisa Dahl Executive Chef & Owner: Dahl Restaurant Group A James Beard featured chef who has hosted two sold-out dinner at the famed culinary institution in New York City, Chef Lisa Dahl has pioneered the culinary scene in Sedona, AZ, over the last 20 years. As the executive chef and owner of four extraordinary restaurants in Northern Arizona’s red rock country, she has earned international acclaim for Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa and her newest, most buzzed-about addition, Mariposa Latin Inspired Grill. Dahl was among the first to introduce fine dining to the small town of Sedona in the late ‘90s and she is now the largest restaurateur in the area with accolades spanning the culinary spectrum. In recent years, she’s been widely credited for Sedona’s emergence as a national “foodie destination”. Along with being a self-taught chef and successful restaurateur, Dahl is also a best-selling cookbook author and interior designer, having single-handedly designed the décor in of each of her restaurants. After shedding her life in the Bay Area and a career in the fashion industry following the loss of her son Justin, Dahl sought healing and moved to Sedona, a town famous for its metaphysical energy and healing powers. Once settled there, she unearthed her long-held passion for cooking, one that she and her late son Justin shared. Her life long dream of being a chef and restaurateur was realized in 1995 when she opened Dahl & Di Luca Ristorante Italiano, where Chef Dahl’s passion for natural cooking comes to life with uber clean and healthy Italian-Mediterranean dishes. Today, Dahl Restaurant Group...
Todd Allison

Todd Allison

TODD ALLISON, EXECUTIVE CHEF T. Cook’s at Royal Palms Resort & Spa As the executive chef at T. Cook’s at Royal Palms Resort & Spa, Chef Todd Allison brings more than 10 years of luxury culinary experience to his role.   Prior to joining T. Cook’s in May of 2015, he served as executive chef at The Inn at Rancho Santa Fe and executive chef at Anthology in San Diego where he was responsible for all day-to-day operations of the 350-seat jazz supper club. Prior to that, he was the executive chef at Hilton Checkers in Downtown Los Angeles. Chef Allison also previously worked as executive chef at Bollinger’s in Santa Barbara, chef de cuisine at Studio at Montage Laguna Beach as the right-hand to Chef James Boyce, tournant chef for almost three years at Mary Elaine’s at The Phoenician and as sous chef at Michael Mina’s restaurant, Aqua, at the St. Regis Monarch Beach.   A native San Diegan, Allison began his culinary tenure at the age of 15 as a dishwasher and worked his way through each step in the kitchen, understanding the essential aspects of each position and the importance of a unified kitchen team.   Allison obtained his Associate Degree in Culinary Arts from Le Cordon Bleu in Scottsdale. When not in the kitchen, Chef Allison enjoys the great outdoors – surfing, snowboarding, skateboarding, hiking, competing in triathlons, exploring new restaurants and traveling the...
Peter McQuaid

Peter McQuaid

Peter McQuaid Originally from Arizona, Peter McQuaid began working in the kitchen under Chef Silvana Salcido Esparza and then eventually began working under Chef Beau MacMillan at The Sanctuary, both whom he credits as his culinary mentors. Eventually attending the International Culinary Center in New York City and working for one of the city’s premier restaurants under Chef Daniel Boulud, Peter is now back in Arizona and enjoys be apart of the growing culinary scene here in the valley. Peter has gathered a number of accolades including being recognized as one of the best up and coming chefs in the valley by Phoenix Magazine and has received the coveted James Beard Taste America Award for...
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