Omni Scottsdale Resort & Spa at Montelucia is entering an exciting new culinary chapter with the appointment of Richard Hinojosa as executive chef, overseeing the resort’s food and beverage program across four dining destinations. With more than 25 years of experience in luxury resorts and acclaimed independent restaurants, Chef Hinojosa brings a thoughtful, experience-driven approach to the kitchen.
A native of San Antonio, Chef Hinojosa first found his footing in hospitality along the city’s iconic River Walk before building an impressive career that spans some of the country’s most respected resort properties.
His background includes leadership roles at Mary Elaine’s at The Phoenician, Hotel Jerome in Aspen, The Westin Maui Resort & Spa, and Wigwam Resort & Spa. Most recently, he made waves on the dining scene as owner and operator of Arcadia favorite CRUjiente Tacos, earning both regional and national recognition for his inventive take on Mexican-inspired cuisine.
“What drew me to Omni Scottsdale Resort & Spa at Montelucia was the opportunity to return to resort hospitality at a property I’ve admired for years,” Chef Hinojosa said. “The Spanish and Moroccan influences, the stunning setting at the base of Camelback Mountain, and the resort’s commitment to guest experience all resonate with my culinary philosophy. I’m excited to honor the unique blend of high-touch service and storied heritage of the resort while bringing my own voice to the table.”
At Montelucia, Chef Hinojosa now leads the culinary vision for the resort’s refreshed dining venues, including signature restaurant Prado, known for savory wood-fired tapas and mesquite-smoked cocktails; Taqueria Centro, where Arizona-Mexican flavors shine alongside craft tequila cocktails; and Mbar, an Andalusian-inspired space serving tapas, sangria, and wine in fire-lit courtyards. His cooking style marries Spanish influence with Southwestern sensibility, balancing refined technique with approachability.
Beyond the kitchen, Chef Hinojosa is a Level Two Certified Sommelier through the Court of Master Sommeliers and a familiar face on national food media, with appearances on Diners, Drive-Ins and Dives, Chopped, and PBS’s Plate & Pour, plus features in Food Network Magazine, USA Today, Southwest Airlines Magazine, and culinary books including American Tacos: A History and a Guide and Phoenix Cooks.
Looking ahead, guests can expect evolving seasonal menus, beverage pairings, and immersive dining moments that celebrate Montelucia’s old-world Spanish spirit while embracing the bold, sun-soaked flavors of the Southwest. Learn more at omnihotels.com.
