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deseo · Nelson Garcia · Nellie Cashman's Monday Club Cafe · Waltz & Weiser · Dreamweaver's Canyon · Brittlebush Bar & Grill · J. Swilling's Pool Bar & Grill · Edie’s Range House · Coffee Flats · The Rim · Unwind Hour · Culinary Team · Dining Reservation · Mother's Day Executive Chef Todd Berry
Leading the imaginative culinary experience at The Westin Kierland Resort & Spa is, Executive Chef Todd Berry. Known for his inventive regional cuisine, Berry leads a team of nearly 100 members charged with servicing Nellie Cashman's Monday Club Café, J. Swilling's Pool Bar & Grill, The Rim, Waltz & Weizer Saloon, Coffee Flats and Snowbowls, Brittlebush Bar & Grill, and Deseo, a specialty restaurant inspired by Nuevo Latino inventor Douglas Rodriguez. Berry also oversees all banquet events for the resort, which offers more than 175,000 square feet of indoor/outdoor meeting space. He is known for his creative execution, forward-thinking approach to cooking and strong desire to teach and mentor his staff. Berry joined the Westin Kierland team in April of 2006 as head of the resort’s banquet department. He was quickly noticed for his ability to keep cool under pressure and for possessing a natural talent and pure passion for cooking. He also gained a reputation for having a genuine interest in the happiness and success of all his team members. Prior to joining The Westin Kierland Resort, Berry served as Executive Chef at both the Sheraton Grand Sacramento and Hidden Meadow Ranch in Greer, Ariz. Other previous experience includes the Hyatt Regency Scottsdale at Gainey Ranch, where he worked for 11 years, the Hotel Westcourt in Scottsdale and the French Corner, also in Scottsdale. Chef Douglas Rodriguez
Regarded as the inventor of Nuevo Latino cuisine, Chef Rodriguez’s westward dining venture landed him in Scottsdale at The Westin Kierland. Deseo, which means “desire” in Spanish,” offers authentic Latin-influenced dishes in an upbeat atmosphere featuring a full exhibition ceviche bar as well as floor-to-ceiling windows with vast views of the mountains. Douglas Rodriguez is one of America’s most honored chefs. He has owned some of the hottest restaurants in the country including: Chicama, Pipa and OLA (Of Latin America) in New York City, OLA Miami, and Alma de Cuba in Philadelphia. Educated at Johnson & Wales University, Rodriguez’ professional career began in Miami. In 1994 he opened New York’s Patria, garnering three stars from the New York Times in 1996. Awards and honors include the Chefs of America Award (1991), Culinary Master of North American and New York Award (1994), the James Beard Foundation’s “Rising Star Chef Awards” (1996), and a nomination for Beard's 1999 Best Chef: New York. Rodriguez is also the author of four cookbooks published by Ten Speed Press: Nuevo Latino, Latin Ladles, Latin Flavors on the Grill, and his most recent release, The Great Ceviche Book. Chef Roberto Madrid
Born in Northern Mexico, Chef Roberto Madrid specializes in Southwest cooking with an emphasis on using locally-grown produce and indigenous recipes. Madrid was part of the opening culinary team and is Chef de Cuisine of the resort’s signature restaurant, deseo. Madrid began his culinary career in Scottsdale in 1982, studying under Chef Tony Fogo at The White Truffle, a French fine-dining restaurant in Scottsdale. He then moved to Jean Carlo to master fine Italian cuisine and spent six years with well-known Chef Michael Salvagio at Steven’s, helping to build the foundation of modern Southwestern cuisine. After opening The Terrace restaurant at The Phoenician Resort & Spa, Madrid joined the newly opened Hyatt Regency Scottsdale Resort at Gainey Ranch in 1986. He helped develop The Golden Swan into one of the Southwest’s powerhouses of Mediterranean cuisine. |
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