Executive Chef
Ahnala Mesquite Room – Radisson Fort McDowell Resort & Casino

“When it’s time to work, we work hard; when it’s time to play, we play even harder”

Being the fourth generation chef in his family has made Executive Chef Kenneth (“Chef Ken”) Arneson no stranger to the kitchen.

Chef Ken prides himself on having learned under some of the best chefs in the country and adopting a “No Compromise” attitude in the kitchen. After completing his apprenticeship under the tutelage of CMC David Callaway and Chef Bruce Fry, Chef Ken continued his education by attending the famed Culinary Institute of America in Napa Valley, where he was able to work under such renowned chefs as Charlie Trotter and Wolfgang Puck.

Traveling the world as Corporate Chef for Cruise West taught Chef Ken to use only the freshest ingredients, and to present food in its simplest form utilizing its natural flavors and textures. He used this philosophy of food effectively to head and open such great kitchens as the House of Blues (Anaheim, CA) and Matisse Restaurant inside the Ayres Hotel (Manhattan Beach, CA). His culinary creativity and attention to detail earned Matisse three stars and a four-diamond rating, placing it among the “Top Ten Best New Restaurants” in the 2005 Zagat Rating for Los Angeles.

Chef Ken’s commitment to quality has helped him receive top scores in many local culinary competitions, including the 2007 Taste of the Season Best Chefs of the West where he was awarded first place. Believing that his career has just begun, Chef Ken enjoys being involved in local charities such as the SOS and Taste of the Nations, “because giving back to the community is where the culinary arts truly begin”.

Kevin Binkley and his wife Amy opened Binkley’s Restaurant in Cave Creek on May 25, 2004. Binkley’s Restaurant received the Arizona Republic Best New Restaurant Award and Phoenix Magazine’s Best New Restaurant Award in 2004.

Binkley’s career objective has been to be the Chef/Owner of an award-winning restaurant, and he has been training for this since entering culinary school in 1994. In July 1995, the Inn at Little Washington hired him as a culinary school extern. While at “the Inn,” he learned every job in the kitchen and was promoted several times, rising to Executive Sous Chef, second in command to Chef/Owner Patrick O’Connell. He resigned the position in December 1999 to further enhance his culinary education. He continued to refine his culinary knowledge by working at the French Laundry under the supervision of Chef/Owner Thomas Keller. Kevin’s experience at 2 of the 13 top restaurants in the United States has afforded him the opportunity very few professional chefs have had to develop an in-depth understanding of fine dining.

Executive Chef
T. Cook’s at Royal Palms Resort and Spa

Lee Hillson’s progression up the food chain is paved with award-winning culinary experiences. Hillson began his restaurant career in 1987 at the age of 16 when he enrolled in culinary school at Bournemouth and Poole College in his native England. Two years later, degree in hand, he took off to the Hyatt in Austin, Texas to explore new worlds and new cuisines.

A year later, he returned to London for the unique opportunity to be the Pastry Chef at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux. Hillson then served as Pastry Chef at the Michelin star Le Poussin in Hampshire, England. His next stop was Hintlesham Hall in Ipswich, Suffolk, England where he began as the Pastry Chef and three years later was appointed Sous Chef at this European award-winning, fine dining restaurant.

In November of 1998, Hillson crossed the Atlantic again to become Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island at its Alva restaurant. Within a few short months, he was appointed Executive Chef at this restaurant ranked as one of the country’s top five restaurants by Country Inn magazine.

From Rhode Island, Hillson ventured cross country in 2000, and teamed up with another nationally acclaimed restaurant, T. Cook’s at Royal Palms Resort and Spa. As Sous Chef, Hillson has been part of the lineup that has garnered acclaim from the likes of Andrew Harper’s Hideaway Report, Travel + Leisure magazine and a host of Phoenix/Scottsdale food writers. During his tenure at T. Cook’s, Hillson has cooked on more than one occasion at the James Beard House in New York as part of the T. Cook’s team as well as at the resort for a Friends of James Beard dinner and numerous local high profile culinary events. According to resort General Manager, Greg Miller, “Lee’s leadership has been one of the key ingredients in the success and recognition we’ve achieved at T. Cook’s.”

Chef de Cuisine -Ahnala Mesquite Room
Radisson Fort McDowell Resort & Casino

Born and raised on the Jersey shore Chef Nate gained an appreciation for fine food from his parents who have traveled the world. While attending Fire science school Chef Larsen took a part time job in a small Thai restaurant which quickly turned into a passion for being in the kitchen.
Knowing he wanted to learn more, Chef Larsen attended the famed Culinary Institute of America in Hyde Park New York.
While completing his externship at the PGA Spa and Resort in Palm Beach Gardens Florida, Chef Larsen was awarded the medal of knowledge, an achievement for outstanding culinary talent.

After School he spent three years at the beautiful Stein Erickson Lodge in Deer Valley Utah. Chef Larsen attributes much of his passion and attitude about work ethic to
Executive Chef Zane Homquist,of the Stein Erickson Lodge. Chef Larsen Also spent time in the kitchens of the Peninsula Hotel in New York City and in the award winning Lattila Room at the Bolders Resort in Carefree Arizona.

Chef Larsen is adamant about his staff and himself learning and trying new things. With a constantly changing menu it takes not only his creativity but that of his whole staff to continue to produce new and exciting menus.

Meliton “Mel” Mecinas, a 10-year veteran chef of Four Seasons Hotels and Resorts, was named executive chef of the Scottsdale property in February 2006.

Mecinas’ passion for cooking began at home, following in his father’s footsteps, working at Yoshiro, an Asian restaurant in Encino, California. Mecinas gradually began to hone his culinary skills, “learning by doing” and through considerable practice, precision and perseverance.

Mecinas’ next step found him working with veteran restaurateur Joachim Splichal, owner of West Hollywood’s Patina Restaurant, Pino Bistro in Studio City, and Café Pinot in Los Angeles. Mecinas credits the nine years working with Splichal as the backbone of his training in the importance of service, presentation and attention to detail – all skills that would later serve him well in his career with Four Seasons.

“I learned the value of elegant presentation, and the importance of using only the highest quality, freshest ingredients,” says Mecinas. “Mr. Splichal had very high expectations for his staff. But that’s how I learned to be the best, and the most creative at what I do.”

In 1997, Mecinas began his career with Four Seasons, at the property in Santa Barbara. During his time in Santa Barbara, Mecinas cooked the second course in a seven-course 90th birthday celebration dinner for renowned culinary personality Julia Child. His Smoked Salmon Parfait with Osetra Caviar and Vodka Crème Fraîche Panna Cotta won rave reviews from the culinary great.

From Santa Barbara, Mecinas joined the team at Four Seasons Hotel Los Angeles at Beverly Hills, his most recent appointment prior to Scottsdale. From high-profile celebrity guest requests and impressive gala award dinners to entertaining visiting politicians and dignitaries, Mecinas put his culinary training to the test overseeing Gardens restaurant, the Café, Windows Bar and Lounge, and the Poolside Grille.

In Scottsdale, Mecinas is responsible for the property’s many dining options, including the two main restaurants – Talavera and Crescent Moon. Both provide seating indoors and al fresco. Additionally, Mecinas oversees Saguaro Blossom, the casual poolside venue that caters to guests from lunchtime through pre-dinner cocktails.

Mecinas also is responsible for all food and beverage service throughout the conference and banquet facilities, juggling everything from a casual Southwestern barbeque for 100 guests on the Resort’s Troon Lawn to plated dinner service for an elegant wedding reception in the new Ironwood Ballroom.

Following his arrival, Mecinas reinvented Crescent Moon with a new menu featuring classic American cuisine influenced by the regional ingredients of the Arizona Sonoran Desert, thereby rebranding it as an American “Sonoran” Kitchen.

EXECUTIVE CHEF
LON'S AT THE HERMOSA

Jeremy Pacheco is executive chef at Lon's at The Hermosa, a AAA Four Diamond restaurant in Paradise Valley, Ariz. Chef Pacheco directs a cuisine staff of 25 and oversees all menu development and food operations, including in-house private dining and in-room dining.

Returning to the Valley after serving as chef de cuisine at Society Café Encore and Wynn's SW Steakhouse in Las Vegas, Tucson-native Pacheco is pleased to be home and at the helm of the celebrated Lon's.

Pacheco won the "Vegas Uncorked Bon Appetit Award" in 2008, an Iron Chef-themed competition involving master chefs of Las Vegas. He served as chef de cuisine at the former Terrace Dining Room at The Phoenician and began his career at the Sheraton El Conquistador in Tucson where he was lead cook for The Last Territory restaurant. A graduate of the Scottsdale Culinary Institute, he earned his degree in culinary arts and sciences, and restaurant management.

He brings new creativity and passion to the culinary program at Lon's at The Hermosa, elevating the restaurant to an even higher level and enhancing the farm-to-table dining experience. His artful American cuisine blends local produce and traditional ingredients with European influences. Growing up on a farm in southern Arizona, Pacheco is fully committed to using only the freshest, best ingredients, working exclusively with suppliers of natural or organic products, in addition to overseeing Lon's one-acre organic garden.

Lon's cuisine has been awarded the coveted AAA Four Diamond award,
"One of the Southwest's Most Distinctive restaurants" by Gourmet Magazine, Phoenix/Scottsdale's "Top Five Restaurants" by USA Today, "Award of Excellence" by Wine Spectator, "Best Place to Appreciate Living in Arizona"
by Phoenix Magazine and "Most Popular Restaurant in Phoenix/Scottsdale" by Zagat.

The Hermosa Inn is a jewel of a hideaway in the heart of the Valley, just minutes from Scottsdale, yet surrounded by an exclusive neighborhood of Paradise Valley. Originally hand-crafted by cowboy artist Lon Megargee as his private residence and artist studio, the inn's adobe structure has kept its "old Arizona" character and charm.
The culinary centerpiece of the inn is Lon's, serving breakfast, brunch, lunch and dinner daily. Pacheco creates a special "Chef's Dinner Tasting Menu" that changes weekly with seasonal produce and ingredients from Lon's garden.

Lon's at The Hermosa is located at 5532 N. Palo Cristi Road in Paradise Valley, Ariz. Further information is available at www.lons.com or by calling 602-955-7878 or 1-800-241-1210.

Bio coming soon...

Michael Rusconi joined LON’s at the Hermosa as Executive Chef in January, 2005. Chef Rusconi put his indelible mark on LON’s award-winning Artful American Cuisine by combining European technique with native ingredients and fresh, local produce. Under his direction, LON’s garnered a coveted AAA Four Diamond award for the first time in its long history and has maintained that for four years running. The restaurant was also recognized as #1 Southwest Eclectic Restaurant by Ranking Arizona for five consecutive years beginning in 2005.

Culinary excellence and a passion for serving the community have earned high praise for Chef Rusconi who is well known for organizing local chefs to support community charity events. In 2009 he was invited to be the Honorary Restaurant Chair for Zoofari benefitting the Phoenix Zoo and currently sits on the Phoenix Taste of the Nation Committee for Share our Strength with the goal to end childhood hunger. Other charity events that he participates in include:

• Paradise Valley Relay for Life to benefit the American Cancer Society
• Scottsdale Culinary Festival "Best of the Fest" benefiting the Scottsdale League for the Arts
• Dine out With the Chefs for the Scottsdale League for the Arts
• Flavors of Phoenix to benefit the American Liver Foundation
• Serenity Hospice Foundation
• Forks and Corks for the Valley Hotel and Resort Association
• Waste Not Celebrity Chef Challenge

Born in California and raised in Chicago, Chef Rusconi earned his culinary degree from the New England Culinary Institute in Montpelier, Vermont. He moved to the Phoenix-area to intern with James Beard award winning chef and author Vincent Guerithault, who had innovated the combining of French technique with ingredients found in the Southwest United States.

Chef Rusconi later worked at Mary Elaine’s at the Phoenician resort under the tutelage of James Beard award winning Chef Alessandro Stratta and James Boyce. In early 2001 he joined the team at the Royal Palms Resort & Spa as Executive Sous Chef.

An example of Chef Rusconi’s efforts to find unique, sustainable, and regionally produced items is the desert sweet shrimp that he featured on both his lunch and dinner menus while he was at Lon's. Its sweet flavor comes from being farm-raised in an ecologically sound manner with no added preservatives; it is produced in southeastern Arizona and packed in ice for its trip to Phoenix

Chef Rusconi is the creative force behind a new restaurant in development to open in October of 2010. Location and the name will be released in upcoming months.

As for his food philosophy, Chef Rusconi says simply, “Buy the best ingredients and treat them with love and respect then apply proper technique. Only by doing that will you be able to deliver the best quality possible.”

Michael Rusconi and his wife, Nancy, live in central Phoenix with their daughter, Jessica.

Chef de Cuisine
SWB, a southwest bistro
Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch

Juan Solorio, Chef de Cuisine of SWB, is responsible for Hyatt Regency Scottsdale’s southwest bistro. He oversees its kitchen operation and his kitchen staff.

Born in Mexico City, Chef Juan began his culinary career 22 years ago when he moved to Phoenix, Arizona at the age of 17. Since that time, he has worked in a number of Valley restaurants. Joining Hyatt Regency Scottsdale in 1993 as a pantry cook, he quickly demonstrated his culinary talent as an Assistant Chef and Chef de Cuisine in our award-winning Golden Swan, and Chef of Ristorante Sandolo.

While in Golden Swan, it was awarded a Four-star rating by Mobil Travel Guide, named one of the top five restaurants in America’s Southwest by Condé Nast Traveler Reader’s Poll. It has been named one of the “Outstanding Restaurants of the World” by Travel Holiday magazine. Distinguished Restaurants of North America awarded Golden Swan the DiRoNa Award for “raising the level of excellence in every aspect of the fine dining experience.” It was also named “Best Brunch” numerous times.

Because of his experience, he became Chef of Ristorante Sandolo, and in 2007, opened SWB.

Because much of the business in our restaurants comes from the local community, Chef Juan strongly believes in “giving back” to the community. Over the years, he has been involved in a project called Joshua Tree, a fundraiser benefiting the Arizona AIDS project; the Piute Neighborhood Center; the Salvation Army; Waste Not, the Valley’s only perishable-food redistribution program delivering more than 100,000 pounds of perishable food a month from Valley restaurants to the hungry; CACSA, raising support for the Center Against Child Sexual Abuse; the Liver Dinner, which raises funds for the Arizona Liver Foundation; and the Scottsdale Culinary Festival, consisting of a series of events which raise money for arts education in Scottsdale public schools.