Jay Bogsinske

Jay Bogsinske

With more than 25 years of experience in the food industry, Chef Bogsinske demonstrates great skill and passion in creating exceptional, seasonal, international and local culinary dishes.  In his current role as Chef de Cuisine at The Phoenician’s nouveau Italian Il Terrazzo, he oversees the menu development and creation for the three-meal-a-day restaurant, along with its signature Sunday Brunch offering. Bogsinske previously served as executive chef at the St. Francis restaurant in Phoenix, an organic, farm-to-table contemporary eatery.   Other establishments in which he has worked include Nine 05 Modern Asian (executive chef/managing partner); La Grande Orange (corporate chef); Zinc Bistro (chef de cuisine); and Michael’s at the Citadel (chef de cuisine). Prior to joining The Phoenician, he also spent approximately three years as chef de cuisine at the Sheraton Phoenix Downtown hotel, where he was responsible for all culinary operations at District American Kitchen and Wine...
Kevin Binkley

Kevin Binkley

A James Beard recognized and celebrated food pioneer, Chef Kevin Binkley has inspired a Southwest culinary scene that is both artfully presented and exotically composed. Owner of four award-winning restaurants throughout the Phoenix Valley, Chef Binkley continues to push the boundaries of gastronomic innovation.  His sumptuous dishes are as renowned as the atmosphere he creates. A graduate of the Scottsdale Culinary Institute in 1994, Chef Kevin had the opportunity to hone his craft and skills while working at two of the top 13 restaurants in the United States: The French Laundry and the Inn at Little Washington. In 2004, Chef Binkley fulfilled his long-time dream when he opened Binkley’s Restaurant with his wife Amy. The Cave Creek restaurant continues to receive numerous accolades alongside its sister restaurants, Café Bink, Bink’s Midtown, and Bink’s Scottsdale. Serving up fresh, local, produce with a twist, Binkley transforms food into eatable art, incorporating the freshest and highest quality ingredients into the seasonal menus at all of his restaurants. Chef Binkley’s vision has always been to provide not just a dish, but an experience. He continues to do so on a daily...
Lance Whipple

Lance Whipple

Executive Pastry Chef  Lance Whipple is responsible for all dessert creations served in Talavera, and throughout Four Seasons Resort Scottsdale. A nine-year veteran of Four Seasons Hotels & Resorts, Whipple transferred to Four Seasons Resort Scottsdale most recently from the Resort’s sister property in northern San Diego. He started his pastry career 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 for pastry and baking, including infusing modern twists and innovative elements into classic dessert...
Jesse Hansen

Jesse Hansen

“You have to have a diverse culinary background, because one day you could be cooking Tex-Mex and the next day could be biryani for an Indian wedding. Flexibility is key, plus a streak of adventure from time to time.” Chef Jesse Hansen went to culinary school in his hometown of Santa Barbara, and was drawn to the kitchen from a young age. His mother helped propel him forward in the culinary arts, recognizing and nurturing his early passion and proficiency. “I liked to eat. My mom was a vegetarian, and an excellent home cook, showing me how to prepare fresh vegetable dishes,” says Chef Hansen. “However, if I wanted to eat meat, I had to learn how to make it myself.” Chef Hansen joined Four Seasons Hotels and Resorts in 1997 at the Resort’s sister property in Santa Barbara. Coincidentally, it was Chef Mel Mecinas, now Executive Chef in Scottsdale, who helped hire Chef Hansen into a culinary role at the Resort. After four-and-a-half years at the Santa Barbara property, Chef Hansen transferred to the Four Seasons Hotel San Francisco, where he worked in many different roles.. A memorable achievement during his time in California was assisting with a multi-course, USD 2,500.00 per person charity meal at Hearst Castle. Surrounded by executive chefs from across Four Seasons, Chef Hansen knew he had found his calling. He was amazed that people were paying that amount of money for food he was helping to prepare, and understood the level of responsibility to give them their money’s worth. Next stop was the brand’s property in Toronto, Canada, where Chef Hansen worked for...
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