After five years at the helm, Todd Sicolo, executive chef at the Arizona Biltmore, left for the Royal Palms late last October. He accepted the executive chef position vacated by Lee Hillson, who had moved to The Phoenician to become executive sous last August. Now the position vacated by Sicolo three months ago has been filled.
According to the resort's GM David Kirken, Gordon Maybury was hired as executive chef of the Biltmore last week, and as such, Maybury will oversee food and beverage operations at the resort's six restaurants and lounges, including Wright's and Frank & Albert's. Here's where he's been and where he's going.
Born and raised in Ireland, Maybury pursued a traditional apprenticeship, working in the kitchens of prestigious restaurants In Ireland and England, studying at the Dublin College of Catering and earning a Master Certificate in Essentials of Hospitality Management from Cornell. He's worked at a handful of impressive resorts in Florida and New York, most recently at the PGA National Resort & Spa in Palm Beach.
Maybury says he's impressed with the culinary team and the level of food quality he's found at the Biltmore, adding, "My plan is to introduce any changes thoughtfully and gradually, most likely focusing on bringing more local products to the table." That's a great first step.
And as fun as Sicolo's "Timeless Classics Reimagined" might have been, it might be time to move away from lobster thermidor, beef Wellington and steak au poivre.
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