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Frank Belosic Returns to The Phoenician as Executive Chef

Beef sliders with hazelnut aioli and fried Brussels sprout leaves and turkey sliders with cranberry aioli topped with parsnip crisps.
Beef sliders with hazelnut aioli and fried Brussels sprout leaves and turkey sliders with cranberry aioli topped with parsnip crisps.
The Phoenician Resort

After four years as executive chef at the Sheraton Phoenix Downtown, Frank Belosic is coming back to The Phoenician. But this time, as its new executive chef.

See also: Lee Hillson Leaves T. Cook's for The Phoenician

Prior to the Sheraton, Belosic was the chef de cuisine at Mary Elaine's, The Phoenician's former restaurant of modern French fare. His career at the resort started in 2005 as an executive sous chef. Belosic's résumé also features gigs at the Ritz-Carlton in Cleveland and Washington, D.C.

And as the new executive chef at one of the Valley's most opulent resorts, Belosic's got a boatload of responsibilities.

Replacing Paul Carter, who was promoted to corporate director of culinary operations for Starwood Hotels & Resorts' North America division, Belosic will be in charge of all culinary operations for The Phoenician. In addition to overseeing menu creation and preparation for the resorts restaurants -- which include Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor, and the Afternoon Tea Court -- Belosic will be responsible for catering events, in-room dining, and a staff exceeding 150.

Says managing director Mark Vinciguerra of Belosic, "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."


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