Charles Wiley, enjoys a career that spans more than 30 years. During this time, Wiley has earned national acclaim for his innovative cuisine and natural presentations. His signature cooking style takes advantage of local, seasonal ingredients and time honored flavor marriages; dishes which tend to be light, yet intensely flavored and robust.

Chef Wiley's culinary career and responsibilities continue to expand, most recently to include the role of executive chef for the historic Hotel Valley Ho. Wiley will be responsible for the day-to-day development and operation of the hotel's dining venues which include the legendary Trader Vic's, Polynesian-themed restaurant as well as the Hotel Valley Ho's signature restaurant, Cafe ZuZu. In this same capacity, he will now orchestrate cuisine direction for all present and future Westroc properties.

Wiley opened Sanctuary on Camelback Mountain as executive chef and director of food and beverage in June 2000 where he was instrumental in the concept, menu design and cuisine for all dining options, including elements restaurant. While former Chef de Cuisine Beau MacMillan was promoted to executive chef at Sanctuary in November 2004, Wiley remains involved in the property’s cuisine and operations.

Before joining Sanctuary, Chef Wiley was recruited by Westroc from San Francisco to The Boulders Resort in Carefree, Arizona where he directed the cuisine for ten years as Executive Chef and Director of Food and Beverage. Prior to that, he was Executive Chef for Deer Valley Ski Resort and The Stein Eirkson Lodge in Park City, Utah.

Wiley has received numerous culinary honors. In April 2000, he was inducted into the Scottsdale Hall of Fame as Chef Honoree. He has been featured in a PBS half-hour segment with host Barbara Fenzl, “Savor the Southwest”, and was named one of “The Ten Best New Chefs in America” by Food & Wine Magazine. The James Beard Foundation recognized him as one of “America’s Best Hotel Chefs”. He was twice invited to cook at The James Beard House in New York, and in 1998, was invited to prepare the entree for The James Beard Journalism Awards Dinner. He showcased his third dinner at The James Beard House in January 2003.

Nationally, Charles Wiley has appeared on NBC’s “Today Show” with Katie Couric, ABC's “Regis & Kelly” and has been a guest on The TV Food Network. His cuisine has been featured in numerous food publications including Food & Wine Magazine, Bon Appetit, The Wine Spectator, Food Arts, Art Culinaire, Phoenix Home & Garden, Phoenix Magazine and many others.

Wiley was awarded a scholarship to The School for American Chefs under the direction of Madeline Kamman, and sits on the advisory board of The Scottsdale Culinary Institute.

He resides in Scottsdale with his wife Susan and two daughters.