FOUR SEASONS RESORT SCOTTSDALE AT TROON NORTH
WELCOMES NEW EXECUTIVE CHEF CHUCK KAZMER
Seasoned Chef to Lead Culinary Operations at AAA Five-Diamond Property
Four Seasons Resort Scottsdale at Troon North welcomes Executive Chef Chuck Kazmer, a 25-year veteran of Four Seasons Hotels & Resorts, arriving most recently from the brand’s sister property in Amman, Jordan. Kazmer assumes responsibility for the Scottsdale property’s three main restaurants – Talavera, Proof, an American Canteen, and Saguaro Blossom poolside grill – in addition to Onyx Bar & Lounge and all food and beverage service throughout the conference and banquet facilities.
“Chef Kazmer’s extensive experience and depth of knowledge – both of the culinary operation and of Four Seasons – will serve him well in his new role in Scottsdale,” says General Manager Marc Bromley. “We look forward to introducing him to the destination’s burgeoning dining scene, and are excited by his passion for locally sourced, regionally inspired cuisine.”
Prior to joining the Scottsdale team, Kazmer served as Executive Chef at Four Seasons Hotel Amman, where he was responsible for the property’s seven kitchens and eight restaurant outlets. Kazmer’s crowning achievement while in Amman was opening brasserie La Capitale, a multi-million dollar project, involving a complete restaurant and kitchen concept and design.
Kazmer began his culinary journey at Four Seasons Hotel Austin as a culinary apprentice. Following Austin, he headed to Four Seasons Hotel Boston, working in fine dining restaurant Aujourdhui and the iconic Bristol Lounge. He was promoted to Sous Chef during his time in Boston, before making his way back to Texas to Four Seasons Resort and Club Las Colinas. Kazmer worked in all areas of the culinary operation, eventually becoming Senior Banquet Chef. Appointments in Houston and Chicago followed, working in the capacity of Executive Sous Chef at both properties.
“I prefer to cook simply and naturally. If you are fortunate enough to gather the best ingredients, you should not have to dress a dish up to make it tasty,” says Kazmer. “Food should be fun and fresh, not heavy and boring.”
Kazmer is excited by the prospect of exploring Scottsdale’s farmers markets and restaurants, and immersing himself in the destination. He will reside in the Scottsdale area with his wife, Margaret, and three children, sons Patrick (15) and Nicholas (10), and daughter, Lauren (4). When not in the kitchen, he enjoys home brewing, visiting local farmers markets and gardening.