Executive Chef, The Roaring Fork

Meet Bryan Hulihee, executive chef at Scottsdale’s iconic Roaring Fork restaurant. A graduate of the Scottsdale Culinary Institute (an affiliate of the famed Le Cordon Bleu cooking academy), Hulihee honed his razor sharp skills in kitchen galleys across the Valley. After starting his culinary career at the now-defunct Florentine steakhouse, Bistecca, Hulihee earned a position at Lon’s, the award-wining Paradise Valley eatery ensconced inside the Hermosa Inn. Here, Hulihee learned an appreciation for combining bold Western flavors with fresh, seasonal, and indigenous ingredients (often plucked from the on-site gardens). These skills would serve Hulihee well at his further postings, including Cholla chophouse at Casino Arizona and the Southwestern-themed Phantom Horse Grill at the Pointe South Mountain Resort.

In 2001, Hulihee joined the staff at the Roaring Fork, where he worked closely with founding chef, Robert McGrath for more than 5 years. Additionally, Hulihee has cooked at a variety of top culinary events across the nation, including preparing dinner at the famed James Beard House in New York City and a BBQ at Dean Ferring’s delightful Dallas eatery, Mansion on Turtle Creek. In short, this Fork’s in good hands.