Boulders Resort and Spa names new executive chef

Executive Chef Brian Archibald (submitted photo)

Executive Chef Brian Archibald (submitted photo)

Scottsdale resident Brian Archibald has been appointed Executive Chef for the Boulders Resort & Spa. In his new position he will oversee the resort’s five dining outlets, which includes The Palo Verde restaurant, the Bakery Cafe, The Grill Kitchen and Bar, the Spotted Donkey Cantina, the Spa Café as well as all catering operations.

An 18-year veteran in the culinary arts, Mr. Archibald is an “ingredients-driven chef” who has developed a distinctive style that he describes as “a blend of Mediterranean cuisine and Southwestern influences” in his dishes.

He joins the Boulders Resort from The Graduate, a newly remodeled/rebranded boutique hotel in Tempe, Arizona where he was part of the opening team as executive chef, according to a press release.

He was also part of the opening team as the executive chef for Rosso, located in the boutique Hotel Sorella, in Kansas City.

Previous positions in Chef Archibald’s portfolio includes Executive Chef at the Renaissance in Downtown Phoenix; Executive Sous Chef of the JW Marriott’s Camelback Resort in Phoenix, with celebrity Chef Laurent Tournadel at BLT Steak; and the Sous Chef at the Phoenician Resort in Scottsdale.

He held the Executive Sous Chef position at the JW Marriott Desert Ridge Resort and Spa in Phoenix, where he received the 2004 Marriott International Raising Star Award and Chaine de Rotisseur, a Young Chef Award for the west coast, the release stated.

A native of Phoenix, Chef Archibald’s love affair with food dates back to his early childhood years working in the kitchen with his mom and his high school C-Cap culinary arts training program that ignited his passion for cooking.  He won a scholarship to attend the legendary California Culinary Academy in San Francisco where he realized the superiority in taste of ingredients picked fresh from the garden.

Chef Archibald’s diverse culinary background includes cooking with many of the top toque chefs including New York’s legendary Chef Daniel Boulud and he also cooked at the famed James Beard House.  Most recently he competed on the Food Network’s Bobby Flay Competition that will air nationally February 2016.

Chef Archibald resides in Scottsdale with his three daughters, Vittoria, Ava and Mia., before returning to Phoenix to continue his love affair with cooking.

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