Phillip Keppler

Phillip Keppler

Phillip Keppler Chef de Cuisine JW Marriott Desert Ridge Resort   Phillip Keppler, Chef de Cuisine at the JW Marriott Phoenix Desert Ridge Resort & Spa graduated with honors from Johnson & Wales University with an Associate Degree of Science in Culinary Arts & Bachelor of Science in Food Service Management.  Phillip, with over nine years culinary experience has been with Marriott for four years.   Phillip was raised in a military family and has lived in every region of the United States. He takes cultural influences from different regions of the country and coordinates menus that challenge tradition while still paying homage to the classics. Phillip partners with local farms and sustainable food purveyors to ensure only the highest quality products are presented.   Phillip showcases this philosophy at the JW Marriott Desert Ridge by utilizing ingredients from: Crow’s Dairy Farm (Buckeye, AZ), Abby Lee Farms (Phoenix, AZ), and Ramona Farms (Sacaton, AZ).  The resort recreates their menus four times a year to highlight food...
Marcos Seville

Marcos Seville

Marcos Seville, Executive Sous Chef60 At the helm of Omni Scottsdale Resort & Spa’s impressive food and beverage program is Executive Sous Chef Marcos Seville, utilizing his 10 plus years of hospitality experience to leverage the culinary program property wide.  When cultivating his culinary vision he draws from the experience he has gained throughout his different roles in multiple professional kitchens and resort properties. During his time at the Omni Scottsdale he has participated in a plethora of culinary events including the inaugural “Desert to Dish,” a James Beard Foundation event and celebration of Arizona’s Agritourism. Prior to joining Omni Scottsdale in 2013, Seville served as the Executive Banquet Chef at The Peabody in Orlando where he led the culinary team to success.  In making his way back to the valley Seville has worked in multiple professional kitchens including the Renaissance Hotel and Spa and the Arizona Biltmore.   Save Save...
Joseph Castillo

Joseph Castillo

Joseph CastilloExecutive ChefSushi Roku Scottsdale A native of Pasadena, CA, chef Joey Castillo has been obsessed with cooking since a very young age. “I started cooking with my mom, who saw my passion and encouraged it as a seven-year-old by teaching me to cook traditional Latino dishes, but also sending me to cooking classes at a local grocery in Pasadena. She knew so long as I could cook, I’d never be starving or have to settle for fast food.” After high school, Castillo’s love of cooking led him to the California School of Culinary Arts in Pasadena, and a student job at an Italian deli, where he learned a lot about charcuterie and cheeses, “and that often the simplest, time-tested flavors are the best.” After graduation, Castillo joined the famed Patina Restaurant Group where he experienced the full spectrum of fine dining, from gourmet dinners at the namesake Patina restaurant, to upscale catering for big Hollywood events. But Castillo says his best decision was 11 years ago, when he accepted a position with Innovative Dining Group’s BOA Steakhouse, and also got employee discount at the nearby Sushi Roku. “I became obsessed with sushi, ate my way through the menu and learned so much from the sushi chefs.” Combined with previous experience at an Asian fusion restaurant in San Diego, and you can see why Castillo jumped two years ago when he was give the opportunity to come to Scottsdale and join the Sushi Roku team at the W Scottsdale. “To me one of the best parts about working at Sushi Roku is I’ve learned that sushi is not just...
Forest Hamrick

Forest Hamrick

Chef Forest Hamrick is a graduate of Scottsdale Culinary Institute with an Associates of Occupational Studies Degree in Culinary Arts and Science and Restaurant Management. He has held chefs positions in some of the best known and respected restaurants in the Phoenix metro area including Atlas Bistro and Lon’s at the Hermosa Inn. Chef Hamrick joined the Fairmont Scottsdale team in 2003. Hamrick started at the resort’s three-meal restaurant, LV Bistro (short for Las Ventanas or “the windows”) as Executive Chef. He then went on to run the resort’s AAA Four-Diamond La Hacienda restaurant as Chef de Cuisine where he oversaw the day to day operations and special culinary events. Upon the temporary closure of La Hacienda, Hamrick returned to LV Bistro where his responsibilities also include running the 24-hour a day in-room dining, the pool kitchen and Willow Stream Spa cuisine. During his tenure, Chef Hamrick led La Hacienda to win the AAA Four Diamond Award three years running. As a personal victory, Hamrick won the 85255 Iron Chef Competition in 2006. A native of Southern California, Hamrick flew East in 1999 where he began his culinary career in Scottsdale.    Developing his “Mexican roots”From Chef Forest Hamrick I was born in Visalia, California but raised in El Centro. Two of my best friends were Alex and Jose Duarte and I spent a lot of time eating their mom’s food and traveling with them to Mexicali which was a 30-minute drive from the house. The Duartes introduced me to the Mexican culture and food. Their mom was an awesome cook and made fresh tortillas every day for all...
Jeremy Pacheco

Jeremy Pacheco

For Executive Chef Jeremy Pacheco, the farm-to-table movement is more than a trend; it’s in his DNA. His family’s Arizona roots go back nine generations, and he likes to boast that one of his great-great-uncles was the last sheriff of Tucson to do a hanging. Growing up on the family farm in Marana, farm-to-table was an everyday occurrence. For example, they would harvest sweet corn and white corn from the field and make fresh masa for tamales. Now, as a professional chef, Pacheco continues working with local farms, including his father’s where he has sourced durum wheat for LON’s house-made...
Derek Biazo

Derek Biazo

As the head chef of the Westin Kierland Resort & Spa’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. In addition, Chef Biazo has held roles in the kitchens of several local restaurants including Elements, Top of the Rocks and...
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