Thursday October 7, 2010
The Sanctuary on Camelback Mountain
5700 East McDonald Drive
Paradise Valley, AZ 85253
October 14, 2010
Tickets available September 9, 2010
Visa Signature Price: $130 per person inclusive
Visa Signature® tickets available September 6, 2010
Sanctuary on Camelback Mountain is a luxury boutique hideaway with dramatic mountain and spa casitas offering spectacular views of Paradise Valley. Sanctuary Spa, an intimate retreat, offers Asian-inspired treatments along with a relaxing meditation garden, movement studio and fitness center. elements restaurant features farm-fresh cuisine with Asian accents while jade bar is known for its extensive wine list. Along with Scottsdale shopping and golf, guests enjoy the infinity pool, tennis and hiking in the shadows of Camelback Mountain.
With a background deeply rooted in New England's culinary history, Chef Bradford Thompson's culinary palette is strongly influenced by his summers spent lobster trapping off the coast of Maine and picking fresh blueberries with his grandmother. Upon completion of his studies at the University of Rochester, Bradford combined his passion for fresh ingredients with the classic training he received working under renowned Chefs: Vincent Guerithault, Alessandro Strata and Daniel Boulud and staging in the kitchens of Michelin Starred restaurants throughout France. These experiences led Bradford to the helm of one of the finest restaurants in the country, Mary Elaine's at the Phoenician in Scottsdale, Arizona. While at Mary Elaine's, Bradford was able to combine his strong American culinary sensibilities with his classic French training, ultimately creating food that is uniquely his own.
Under Bradford's watch, Mary Elaine's scored some of the most coveted industry awards such as the prestigious Five-Diamond designation by the American Automobile Association, The Mobile 5-star award, and the esteemed Grand Award from Wine Spectator magazine. Bradford was named one of Food and Wine Magazine's Best New Chefs of 2004 and he won the prestigious James Beard Award: Best Chef Southwest in 2006. In 2006, Bradford was also inducted into the Scottsdale Culinary Hall of Fame for his contribution to the community and the culinary world.
In April 2007, Thompson left Mary Elaine's after four-and-a-half years as chef de cuisine. He came out with a line of bottled Jamaican jerk sauces, which became available in late 2007. During the past three years has been consulting with top restaurateurs in New York developing and opening numerous restaurants. In 2010 he will be back in the kitchen of his own Jamaican restaurant in New York City.
Bradford and his cuisine has been featured on many national print and television outlets including the TV Food Network, NBC Today Show, CBS Early Show, Wine Spectator, Food Arts, Gourmet, Bon Appetit, and Food and Wine.
RESTAURANT - The Sanctuary on Camelback Mountain, AZ
As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in Chef MacMillan's innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.
Chef MacMillan has cooked in some of America's most distinguished kitchens. He hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, Rhode Island. His culinary career began at the age of 16 when he secured a position at Crane Brook Tea Room in Carver, Massachusetts. Chef MacMillan spent a year under the tutelage of Chef Francois de Melogue. Inspired by this experience, he joined the brigade at La Vieille Maison in Boca Raton Florida, rising through the ranks to the position of Sous Chef. Drawn to the culinary scene on the West Coast, Chef MacMillan moved to Los Angeles where he held Sous Chef positions at the prestigious Hotel Bel Air, and later Shutters on the Beach in Santa Monica. He was then recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain. Chef MacMillan and former Executive Chef Charles Wiley opened elements restaurant in March of 2001.
As Executive Chef, MacMillan's innovation has brought elements national recognition and acclaim. In March 2006, Chef MacMillan was invited to The Food Network's kitchen stadium to compete in an episode of the hit series, Iron Chef America. Chef MacMillan was pitted against Iron Chef Bobby Flay in "Battle American Kobe Beef." Ultimately, Chef MacMillan's cuisine reigned supreme, letting him claim victory over Flay. Beau also appeared on NBC's Today Show in December 2006, February 2008 and most recently in January 2009.
Chef MacMillan has cooked at The James Beard House and at Bon Appétit Magazine in New York, and regularly conducts cooking classes for the guests of Sanctuary. In addition, Chef MacMillan lends his time and talent to several local and national charities and was recently named "Culinary Chef Extraordinaire" by the local non profit, Scottsdale League for the Arts for his outstanding charitable contributions in his community.