To celebrate Arizona Lodging & Tourism Association’s upcoming AZ Wine & Dine, taking place April 13 at Scottsdale Quarter from 5 to 8 p.m., let’s meet some of the fest’s participating chefs. Today, please meet Executive Chef Marcos Seville of Prado at Omni Scottsdale Resort & Spa at Montelucia.
What are your favorite resort restaurants, in the Valley and otherwise? Elements at Sanctuary and Lon’s at The Hermosa Inn
When people are choosing a vacation or staycation destination, how do you think the resort’s restaurant factor into their plans? People are traveling more and more to experience food destinations. If a resort can offer a dining experience that is special to that property, and to the destination, it will truly entice guests to stay there to be part of a unique food experience.
Many hotels are focusing packages on food adventures. Why is this so popular? People love food events and those that are unique are the most popular. At Omni Montelucia, we offer farm tours paired with Secret Garden lunches, as well as cooking classes with the chefs from each restaurant. It gives guests an insider experience and memorable interactions with the chef.
Many incredible chefs got their start at a hotel restaurant. Why are hotels such a breeding ground for talent? I believe being in a resort or hotel restaurant allows a chef to be exposed to different kitchens of the property from catering to signature restaurants. It gives a bedrock of experience that is valuable in some many ways, from applying that experience within a restaurant of their own or to elevate the culinary offering at a resort restaurant.
What are your hopes for resort restaurants in the future? That we continue to grow talent and the top talent of the industry. In order to do so, we must keep the quality top notch and mentor the next generation of culinarians.
This event is 21-plus and sells out every year, so secure tickets today at AZWineandDine.com.