The Phoenician’s culinary team represents decades of experience with an unsurpassed love of food, dining and the pleasures of the table. From developing innovative menus for each of the resort’s restaurants to overseeing a large staff of dedicated professionals, these highly trained and exceptionally skilled culinary artisans bring taste and style to every meal served.
Richard Boyer, Executive Chef
Experienced in the award-winning culinary operations of Starwood’s Luxury Collection property, Boyer spent part of his early career working with Chef Alessandro Stratta at its former Five Diamond modern French restaurant, Mary Elaine’s.
Prior to joining the AAA Five Diamond resort, Boyer served as culinary director and executive chef for the Forbes Five-Star/AAA Five Diamond resort, The American Club at Destination Kohler in Kohler, Wis. While there, he led a team of 120 associates, overseeing its 12 venues as well as its banquet operations and production and demonstration kitchens. His 22-year career has also included the position of chef de cuisine for both 27 Ocean Blue at the Five-Star Boca Raton Resort and Club; and Wright’s at the Arizona Biltmore.
A member of The American Culinary Federation and the Chaîne des Rôtisseurs, Boyer received his degree from the New England Culinary Institute. Early in 2014, he was the guest chef for the Champions Dinner at the Masters Tournament at Augusta National Golf Club.
Jacques Qualin, Chef de Cuisine – J&G Steakhouse
A native of the Franche-Comté region of France, chef Jacques Qualin has cooked in some of the world’s finest kitchen since starting his apprenticeship in a hotel kitchen at the age of 16. Moving to Paris, he studied under Michelin-rated chef Michel de Matteis before landing a prestigious post at the three-star Le Taillevent, described by The New York Times as, “the best in Paris, if not all of France.”
Qualin spent a year learning from celebrated chef Claude DeLigne before jumping the pond in 1990 to work for another French icon — Daniel Boulud at New York’s Le Cirque. Qualin’s considerable culinary talent captured the attention of Jean-Georges Vongerichten, who hired him to serve as First Sous-chef at Vongerichten’s AAA Five Diamond and Mobil Five Star Jean Georges Restaurant.
After leaving Jean Georges to serve as the executive chef at Le Périgord, chef Qualin led his own fine-dining restaurant, called The French Corner, in upstate New York. Finally in 2009, chef Vongerichten rehired his old friend, and tasked chef Qualin with moving to Scottsdale to launch and oversee the culinary operations at the Valley’s best steakhouse.
Roy Pell, Executive Pastry Chef
As Executive Pastry Chef for The Phoenician, he is responsible for overseeing all aspects of the Pastry Department, including training and development and all bread, bakery and dessert products for the resort’s nine food outlets and banquets. Pell is a graduate of Westminster Catering College in London. He brings over 15 years of experience in the pastry/culinary field to his position, most recently with nine years at Ritz-Carlton properties in San Francisco, St. Louis and Phoenix.
Tandy Peterson, Chef de Cuisine for Mowry & Cotton
Chef Tandy joined The Phoenician team in June, 2014 as Chef de Cuisine and Sous Chef for Il Terrazzo. Throughout this time, she was responsible for the creation of meticulously crafted menu designs, as well as for a kitchen staff of more than 30 people, the daily operations of Afternoon Tea and 24-hour in-room dining.
Originally from Pinedale, Wyoming, Chef Tandy has called Arizona home for the last eight years, since she arrived to study Culinary Arts at the Arizona Culinary Institute. However, honor roll awards and various positions at other local eateries, including Café Bink, Binkley’s Restaurant, and Bink’s Scottsdale, did not satisfy her ambitious culinary aspirations, which ultimately led her to join Arizona’s premier AAA Five Diamond resort.
Even Arizona’s confines proved too small for Chef Tandy’s insatiable wanderlust and her deep appreciation for adventure. In 2016, her culinary experience went international as she worked at Asador Etxebarri in Bizkaia, Spain – rated the 10th best restaurant in the world. This opportunity allowed her to observe and train side-by-side with Chef Bittor Arguinzoniz, learning authentic Basque techniques and all facets of cooking with a coal grill.
From Wyoming’s sprawling plains to Arizona’s iconic southwestern backdrop, with a harmonizing blend of experience working in top-tier kitchens both home and abroad, Chef Tandy is the ultimate catalyzing component to Mowry & Cotton’s new local draw.