Andaz Scottsdale Announces New Culinary Team

Andaz Scottsdale Resort & Bungalows has just introduced a collaborative new culinary team led by Executive Chef Nate Larsen and Sous Chef Chelsea Cummings. The new vision is a focus on a collaborative, open kitchen where team members are encouraged to share, create and interact with guests. The new team under the direction of Chefs Larsen and Cummings will lead the culinary program at Weft & Warp Art Bar + Kitchen, Turquoise Pool Bar and Palo Verde Spa & Apothecary, as well as in-room dining and banquet operations.

Spanning 20 years, Larsen has been a part of the culinary team at Stein Eriksen Lodge in Deer Valley, the Boulders Resort & Spa and Seville Golf & Country Club. He served as the Executive Sous Chef at Grand Hyatt Washington in Washington D.C. and Hyatt Regency Phoenix before most recently serving as executive chef at Hyatt Centric Park City.

Cummings, a graduate of The Art Institute for Culinary Arts, completed a year-long internship in Saipan, a small island north of Guam, before becoming the kitchen supervisor at The Driskill in Austin. Her most recent position brought her to Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch where she was a corporate management trainee, working in every department of the hotel in addition to her culinary specialization.

“We are thrilled to have a fresh new team leading the culinary charge here at Andaz Scottsdale. The resort thrives on the creative energy of our team and with Chefs Larsen and Cummings at the helm, I’m excited for all the ways our culinary program will tell delicious new stories that captivate our guests.”

Mike Waddell, General Manger, Andaz Scottsdale Resort & Bungalows

First up, the team will be rolling out new seasonal menus at Weft & Warp Art Bar + Kitchen, the resort’s signature three-meal restaurant serving Sonoran cuisine. Signature dishes include:

  • Breakfast: Avocado Toast topped with sunny side up cage free eggs, roasted tomatoes and lemon preserves; Classic French Toast with Nutella, bourbon syrup and blueberries; and the newPurple Energy bowl with coconut yogurt, berry puree, kiwi, caramelized bananas, house-made granola and pistachios.
  • Brunch/Lunch: Avocado & Quinoa Salad with black beans, roasted sweet corn, cotija cheese, cherry tomatoes and pickled red onions topped with cilantro-chipotle dressing; Grilled New York Steak Sandwich with garlic aioli, arugula, caramelized onions, piquillo peppers and ciabatta.
  • Dinner: Chorizo Bone-In Pork Chop with sweet peppers, pork belly lardons and pork jus; Desert Spiced Smoked Brisket with jalapeño corn relish, sweet & smoky adobo sauce and grilled wildflower bread.

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