[
{
"name": "Related Stories / Support Us Combo",
"component": "11576102",
"insertPoint": "4",
"requiredCountToDisplay": "6"
},{
"name": "Air - Billboard - Inline Content",
"component": "11576098",
"insertPoint": "2/3",
"requiredCountToDisplay": "3"
},
{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11576099",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11576099",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "12633456",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
This is part two of our interview with the Four Seasons Resort Scottsdale at Troon North Executive Chef Mel Mecinas. As the resort's head chef, he oversees a number of dining outlets, including the hotel's Southwestern steakhouse Talavera. On Monday, Mecinas talked about his culinary mentor chef Joachim Splichal, and today we're back for more of tales of his culinary adventures. The chef has also introduced a line of his own salsas, which he hopes to have on the shelves at AJ's Fine Foods stores by next month.