Hotel Valley Ho has a new executive chef in the kitchen

Scottsdale’s iconic Hotel Valley Ho recently has made a change in its culinary operations and has named Russell LaCasce as executive chef effective January 2nd, 2017. LaCasce comes from Sanctuary on Camelback Mountain Resort & Spa where he was the executive sous chef where he worked closely with executive chef Beau Macmillan  since 2010.

Zuzu restaurant
Hotel Valley Ho’s Zuzu restaurant

LaCasce found his passion for food and cooking 20 years ago while working in Charleston, South Carolina before moving to Park City, Utah to learn the service side of the restaurant industry.

After moving to Scottsdale in 2006 he attended the Arizona Culinary Institute and went to work at T. Cook’s at The Royal Palms Resort before heading to the other side of Camelback Mountain to Sanctuary on Camelback. While at T.Cook’s he worked with executive chef Lee Hillson and rose the p.m. sous chef position.

At Hotel Valley Ho LaCasce will oversee all aspects of the hotels culinary operations including the hotel’s restaurant Zuzu, in-room dining, catering and banquets.

“We are delighted to have Russell as our new executive chef. His reputation for delivering creative and flavorful cuisine coupled with his ability to lead his culinary colleagues made him the perfect fit for this key position. We are very much looking forward to seeing how he influences ZuZu and all of our culinary operations,” said Ronen Aviram, the hotel’s general manager.

LaCasce replaces executive chef Charles Wiley who has moved to the soon to open Mountain Shadows Resort in Paradise Valley where he will be the executive chef. Wiley will continue to be director of food and beverage for Westroc Hospitality which has developed and manages Hotel Valley Ho, Sanctuary on Camelback and Mountain Shadows.

 

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