THE PHOENICIAN NAMES FRANK BELOSIC EXECUTIVE CHEF
The Phoenician, Arizona’s premier AAA Five Diamond destination, has named Frank Belosic executive chef. In his new role, Belosic will lead all culinary operations for the resort, overseeing menu creation and preparation for restaurants including Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor and the Afternoon Tea Court, in addition to catering and banquet events. Responsible for a staff of more than 150, he will also direct all in-room dining, pastry, bakeshop, butcher shop, pasta shop and garde manger operations. He will begin his duties on October 8, replacing Paul Carter, who was promoted to corporate director of culinary operations for Starwood Hotels & Resorts’ North America division.
Belosic returns to The Phoenician after serving four years as executive chef for the Sheraton Phoenix Downtown. An integral member of the property’s opening team in 2008, he was responsible for designing and developing the culinary programs for both Arizona’s largest hotel and its popular restaurant District, an American Kitchen and Wine Bar.
Prior to that, Belosic was the chef de cuisine for Mary Elaine’s, The Phoenician’s former AAA Five Diamond restaurant which showcased modern French fare and a signature chef’s table for private dining, located in the heart of the kitchen. He began his career at the resort in 2005 as an executive sous chef.
“We are thrilled to welcome Chef Belosic back to The Phoenician,” said Managing Director Mark Vinciguerra. “His inventive style, a unique blend of palatable exuberance and contemporary sophistication, is matched by his dedication to sustainability and to the local product. We look forward to the experiences that will await our guests as he continues to make his mark on the culinary scene.”
Belosic honed his skills while working at several upscale restaurants in Ohio, including Century at the Ritz-Carlton Cleveland. Advancing quickly, he moved to the Ritz-Carlton Georgetown in the Washington, D.C., area, where he served as executive chef before beginning his migration west.
The recipient of various culinary awards, Belosic was presented the gold medal for outstanding performance in French classical cuisine from Johnson and Wales University in 1998. He was also named Starwood’s first Hot Chef in 2012, taking top honors in a special Iron Chef-style competition among North American executive chefs within the company. A native of Youngstown, Ohio, he earned his culinary arts degree at Johnson & Wales, graduating Summa Cum Laude.
Located at the base of Camelback Mountain, the 250-acre Phoenician offers two exquisite experiences – a 583-room AAA Five Diamond luxury resort hotel and an exclusive Five Diamond boutique hotel, The Canyon Suites — at one magnificent destination. The property features elegant, residential-style accommodations, distinctive and tantalizing cuisine across such restaurants as Il Terrazzo, J&G Steakhouse and Relish Burger Bistro, a championship golf course, 11 tennis courts, nine swimming pools, The Centre for Well-Being and Salon Mila spa complex, an activities program for all ages and interests, numerous boutique shops, a $25 million art collection and the premier 15,000 square-foot Camelback Ballroom. In addition to these offerings, the stylish 60-room Canyon Suites provides more intimate surroundings and enhanced services, creating an atmosphere of uncompromising splendor. Both The Phoenician and The Canyon Suites are owned and operated by Starwood Hotels & Resorts Worldwide, Inc., as part of The Luxury Collection. For additional information, please call (480) 941-8200; (800) 888-8234 or visit www.thephoenician.com.Download PDF