With this introduction, the luxury resort will usher in a new wave of culinary offerings
(Scottsdale, AZ) – Sanctuary Camelback Mountain, A Gurney’s Resort & Spa is pleased to announce the appointment of key personnel to its food and beverage leadership team, including Gregory James as Executive Chef, Paul Carter as Food & Beverage Director, Matthew Hobbs as Executive Sous Chef, Thomas Porrazzo as General Manager of elements and jade bar and Russell Senser as Sommelier. With the introduction of the robust team, Sanctuary Camelback Mountain, A Gurney’s Resort & Spa will usher in a new wave of gastronomic offerings at the luxury Scottsdale property in the new year, solidifying the resort as a culinary destination.
“We’re thrilled to welcome a variety of new additions to the food & beverage team at Sanctuary Camelback Mountain, A Gurney’s Resort & Spa,” said Matthew Vandegrift, General Manager at Sanctuary Camelback Mountain, A Gurney’s Resort & Spa. “It’s clear that their combined passion and exceptional experience will allow us to bring the property’s unique concepts to the next level, welcoming in both guests and locals to enjoy.”
Leading the culinary team is Executive Chef Gregory James, who joins Sanctuary Camelback Mountain, A Gurney’s Resort & Spa with over thirty years of experience and spearheads all culinary operations across the property. Before joining the Gurney’s Resorts team, he held positions at multiple renowned restaurants, hotels and resorts, most recently as Executive Chef at The Inn at Perry Cabin in St. Michaels, Maryland. Throughout his illustrious career, he has spearheaded and collaborated culinary efforts at acclaimed restaurants such as The Estate Yountville, Top of the Rock, Restaurant Aquavit in Minneapolis and The Boulders Resort & Golden Door Spa. Chef Gregory James has also received a number of awards and accolades, most recently being named Chef of the Year in 2022 by the Restaurant Association of Maryland.
“After spending many years in kitchens across the country, I’m thrilled to be back in Arizona leading the culinary concepts at the iconic Sanctuary Camelback Mountain, A Gurney’s Resort & Spa, especially at such a pivotal time for the property, said Executive Chef Gregory James. “I’m looking forward to unveiling new offerings and highlighting local flavors and ingredients, while bringing the elements name to the forefront.”
Alongside Chef James is Matthew Hobbs, Executive Sous Chef of Sanctuary Camelback Mountain, A Gurney’s Resort & Spa, who brings over 15 years of experience to the team. Throughout his career, Chef Hobbs has held roles at a series of prominent restaurants, such as King Estate Winery, NORR Kitchen, Rosa Rosa at Dossier Hotel, Park Hyatt, The Estate Yountville and Royal Palms Resort and Spa.
Paul Carter joins as the property’s Food & Beverage Director with over thirty years of experience in the luxury hospitality space. In this new role, he oversees all aspects of each food and beverage outlet for the luxury resort. Before joining the Gurney’s Resorts team, Carter held the role of General Manager of BlueStar Resorts & Golf in Rio Verde, AZ., and has previously held leadership roles at Hilton Hotels & Resorts, Starwood Hotels & Resorts and The Ritz-Carlton Hotel Company Accomplishments.
Leading elements and jade bar is General Manager Thomas Porrazzo. Porrazzo has over 15 years of experience, beginning his hospitality career in San Diego, where he held general manager roles at several restaurants. Most recently he held the role of Director of Outlets at Hotel Valley Ho in Scottsdale.
Joining the beverage team is Russell Senser as the resort’s Sommelier. With a decade of expertise in the restaurant industry, Russell spearheads Sanctuary’s comprehensive wine and beverage program and most recently was Lead Sommelier and Beverage Manager at Enchantment Resort in Sedona, AZ.
Sanctuary Camelback Mountain, A Gurney’s Resort & Spa is a luxury resort set upon 53 acres of lush desert featuring manicured grounds, gardens, pools, dining experiences and award-winning facilities. The property’s renowned culinary offerings extend across four sophisticated options: elements, farm-fresh American cuisine inspired by local and seasonal flavors complimented spectacular views, jade bar’s award-winning mixology, The Infinity Pool for light pool-side bites and refreshing cocktails and elevated in-room dining options.