COOKING DEMONSTRATIONS

Executive Sous Chef,
The Phoenician Resort

Early in his career, this English chap was the “chef de partie” at the Roux Patisserie in England. After crossing the Atlantic to work in the States, he landed at Arizona’s Royal Palms, serving as sous chef for five years before becoming executive chef in ’05. Hillson has taken top honors in Zagat Surveys, Gayot.com and the Arizona Republic/azcentral.com Readers’ Choice Awards. He has also cooked at the James Beard House in New York, and for luminaries such as President George W. Bush, Barbra Streisand, the late Princess Diana, and Billy Joel.

Executive Chef,
PS Catering

With over 18 years experience in the food and beverage industry, PS Catering Chef Chris Peil and owner Diane Stern show pride and passion in everything they do, from creating customized menus to providing excellent service for any event. In 2008, Chef Peil moved to the Valley to help a small Italian restaurant and that’s where he met his partner, Diane Stern. She had been cooking for her friends and family since before she could even have a job, and now she makes sure PS Catering executes parties of all shapes and sizes.

Chef de Cuisine,
The Buttes Top of the Rock

Chef Gavino’s culinary journey began in Tucson where he washed dishes at age 17 at the Omni Tucson National Resort. He then became a pantry cook and kept at it until landing at the Loews Ventana Canyon Resort as a Lead Cook. Now as Chef de Cuisine of Top of the Rock Restaurant at The Marriott Phoenix Tempe at The Buttes, he leads the culinary team in creating tasteful and beautifully crafted dishes inspired by New American cuisine, blending local produce, Southwest inspiration, and traditional European techniques.

Executive Chef,
Uncle Bear's

Drawing inspiration from his parents to become a chef, this oldest of three brothers is a self-taught kitchen expert who landed at the Ritz-Carlton Hotel Company under the tutelage of renowned Chef Boris Keller. Eventually, he started his own catering business that produced both high-end dining as well as approachable barbecue. After selling that company, he cooked for the likes of Steven Seagal, Johnny Carson, and Ann Archer. Now, he is spearheading new ventures, including the multi-unit restaurant and brewery, Uncle Bear’s, in Phoenix.

Executive Chef,
Four Seasons Resort Scottsdale

Chef Mel Mecinas credits many great people for finding his passion for cooking:  his father, restaurateur Joaquim Splichal (of Patina Restaurant fame), and the team at his first Four Seasons Hotel kitchen job in Santa Barbara, where he once cooked for Julia Child! Then it was on to Four Seasons Denver before landing at the Four Seasons Scottsdale, where he now cooks by blending his own culinary heritage from Oaxaca, Mexico, and all that he has learned throughout the years. His techniques are impeccable and this is one demo you won’t want to miss!

Mixologist,
The Last Drop at The Hermosa Inn

Travis Nass does more than bartend – he brings the kitchen to your cocktail. Whether that means crafting his own cola, growing herbs for muddling, learning about small-batch spirits, or tinkering with bitters in a way that rivals chemistry – mixologist Travis Nass will make you the best cocktail you’ve ever had. He’s the “Spirit Guide” at The Last Drop Bar in the Paradise Valley’s Hermosa Inn, and he’s excited to get cocktail class started at the AZ BBQ Fest, where he’ll show you how to make a summer vodka lemonade perfect for any backyard BBQ gathering.