A new season is bringing more than just warmer weather to Sanctuary Camelback Mountain Resort & Spa. The resort announced a trio of new leaders guiding its Food & Beverage program, alongside the debut of newly reimagined spring menus at its signature dining destinations, elements and Jade Bar.
At the center of this evolution is Executive Chef Richard Wiggins, whose more than two decades of experience across luxury hotels and resorts bring a refined vision to the table. Wiggins most recently led culinary operations at the Arizona Biltmore, a Waldorf Astoria Resort. His background also includes leadership roles with Starwood Hotels & Resorts and Marriott International. At Sanctuary, he now oversees the resort’s full culinary direction, focusing on ingredient-driven cuisine that balances sophistication with a sense of ease.
Supporting that vision in the kitchen is Executive Sous Chef Daniel Weber, whose culinary journey is rooted in discipline, mentorship, and a passion for craftsmanship. From his early days at an Italian restaurant in St. Louis to graduating from Le Cordon Bleu, Weber has built a career shaped by diverse, high-profile experiences. His time cooking at Walt Disney World, Bay Hill Club & Lodge, and Four Seasons Resort Orlando has shaped a precise approach to cooking.
Overseeing the full guest experience is Director of Food & Beverage Said Nuri. Most recently with Kalahari Resorts & Conventions, Nuri led food and beverage operations across 24 outlets within a sprawling resort environment, managing a team of more than 800. His background also includes leadership roles with Hilton Fort Lauderdale Beach Resort and The Ritz-Carlton. At Sanctuary, his focus is on elevating every touchpoint of the dining experience, ensuring it feels seamless, polished, and memorable.
Together, this team is setting the tone for a refreshed culinary identity that comes to life through the new menus at elements and Jade Bar. The offerings reflect a collective vision centered on global inspiration and a deep respect for seasonal ingredients.
Dishes range from starters like creamy cauliflower soup with brown butter and turmeric to stracciatella with mushroom conserva and crispy prosciutto. Tempura-fried wild mushrooms with citrus aioli add texture, while entrées like lobster pasta with bucatini and pickled mushrooms, Iberico pork chop with espresso rub and sour cherry mostarda, and shrimp and grits showcase a blend of technique and flavor.
Seafood lovers will find plenty, thanks to an expansive raw bar featuring seafood platters, tuna crudo with citrus leche de tigre, and premium sashimi selections. Vegetable-forward dishes like mushroom pasta and eggplant Milanese ensure the menu offers something for every kind of diner.
“The inspiration behind our new menus is rooted in simplicity, bold flavor, and intention,” Chef Weber said. “We’ve embraced a rustic yet refined approach, focusing on details and ingredients that speak for themselves. Every dish is designed to create a sense of place and a dining experience that feels both memorable and inviting, which is something guests will want to return to again and again.”
Sanctuary has long been known for its elevated hospitality. Now, with a renewed culinary vision and a team of seasoned leaders, the resort is poised to elevate its dining experience to one that feels rooted in its surroundings and inspired by flavors from around the world. Learn more at sanctuaryaz.com.
