The Phoenician is beginning a new chapter in its culinary story, celebrating talent and history-making achievements. This fall, the iconic resort announced the appointment of Rebecca Tillman as its first-ever female executive chef, an accomplishment made even more remarkable by the fact that she is also the first woman to hold this title in the 120-year history of Marriott International’s The Luxury Collection brand. With 130 properties, the milestone is a meaningful one for both Tillman and the resort she now leads.
Set against Camelback Mountain, The Phoenician spans 200 acres and encompasses two distinct experiences: a 585-room AAA Five Diamond luxury resort and The Canyon Suites, a Forbes Five Star, AAA Five Diamond boutique hotel with just 60 rooms. As executive chef, Tillman oversees the culinary direction for all of it: eight restaurants ranging from Mowry & Cotton to J&G Steakhouse and Phoenician Tavern, as well as in-room dining, banquets, and private events.
“Chef Tillman is a passionate and innovative culinary leader, known for her distinctive cuisine, refined presentation, and unwavering commitment to exceptional service,” Resort Manager Lisa Mercer said. “We are honored to have her at the helm of The Phoenician’s culinary programs.”
Tillman’s path to this moment began in 2000 at The Arizona Biltmore, where she worked while attending culinary school at the Arts Institute of Phoenix. Before that, she completed a degree in hospitality administration from Northern Arizona University. Her résumé includes leading roles at The Ritz-Carlton Bacara in Santa Barbara, the Biltmore Estate in North Carolina, Destination Kohler’s The American Club in Wisconsin, and the Pointe Hilton Squaw Peak Resort in Phoenix.
Her connection to The Phoenician goes back to 2017, when she joined the resort as executive sous chef. Over the years, she became instrumental in reimagining and elevating several of the resort’s dining outlets.
Now, as executive chef, she guides the overarching culinary vision with a blend of creativity and technique. Her leadership style reflects her technical skills and her commitment to developing teams and fostering a kitchen culture built on excellence.
Community impact is another hallmark of Tillman’s approach. Shortly after stepping into her new role, she launched a resort-wide initiative focused on reducing food waste and helping local families in need. Through a new partnership with Chefs to End Hunger, The Phoenician now donates excess prepared food to charitable organizations that serve the hungry.
Her passion for mentorship extends far beyond the resort as well. She serves as a national board member and mentor for Careers Through Culinary Arts Program (C-CAP), participates in the Chefs in School initiative, contributes to industry advisory boards, and is a proud member of Les Dames d’Escoffier, a global organization honoring women leaders in food and hospitality.
With her vision, experience, and dedication, Tillman is not only shaping the next evolution of dining at The Phoenician – she’s influencing the broader culinary landscape. Learn more at thephoenician.com.
