Restaurant News

Chef Jeremy Pacheco Leaves Lon's at the Hermosa in Paradise Valley

After three-and-a-half years, chef Jeremy Pacheco is leaving Lon's at the Hermosa, the luxury boutique resort in Paradise Valley.

Responsible for bringing Lon's into the farm-to-table movement, Pacheco made contacts with local farmers, cultivated the garden on the hotel grounds, and educated his culinary team on the importance of simple, flavorful, well-prepared foods -- a philosophy he brought to life through his menus at Lon's and Last Drop, the hotel's recently updated bar and casual dining counterpart.

See also: - Jeremy Pacheco of Lon's on Nobuo and the Trend That's Finally Going Away - Lon's at the Hermosa in Paradise Valley Expands Last Drop Bar to Casual Dining Spot

"The success of Lon's and Last Drop is in great part due to Jeremy's talent in the kitchen, eye for detail and his artful presentations," says managing director Michael Gildersleeve. "He will be greatly missed, not only here on property but throughout Arizona, as he was one of the many chefs who continued to put our state on the culinary map."

A ninth-generation Arizonan from a farming family, Pacheco's former gigs have included The Phoenician as well as the Encore and Wynn properties in Las Vegas. He started at Lon's in 2010, following a $2 million remodel, taking the position formerly occupied by chef Michael Rusconi (Rusconi's American Kitchen).

A representative for Lon's tells me the hotel does not have a replacement for Pacheco at this time and that they cannot say where he is going -- yet.

Stay tuned for details.

This post has been updated from its original content.

Follow Chow Bella on Facebook and Twitter and Pinterest.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld