The Sheraton Grand at Wild Horse Pass is pleased to announce that Lee Hillson was recently appointed Executive Sous Chef of the resort. Hillson is an expert culinary leader with more than 32 years of experience in the food and beverage industry. He brings an exceptional understanding of the luxury marketplace and consistently executes visionary work.
In his new role as Executive Sous Chef, Hillson will have the significant task of overseeing all meeting and banquet culinary functions at the Sheraton Grand at Wild Horse Pass, including oversight of menus and preparation. This includes overseeing meeting and group banquets, including weddings, event catering, culinary staff recruitment and training. Additionally, Hillson will work closely with resort Executive Chef Thomas Riordan assisting the culinary staff and operating functions at dining outlets across the property.
Most recently Hillson served as the Executive Sous Chef at The Phoenician, where he spent the past four and a half years, and his responsibilities included assisting in management of the culinary staff across resort restaurants including Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor and the Oasis Grill. Hillson also contributed to menu creation and preparation along with supporting other culinary departments including; pastry, bakeshop and in-room dining.
Prior to that he was the Executive Chef at T. Cook’s, the renowned signature restaurant at the Royal Palms Resort and Spa, in Phoenix where he gained national recognition for participation on the Food Network show, Iron Chef America, against Iron Chef Cat Cora. During this same time, British Airways recognized the innovation and talent in Hillson and commissioned him to write a menu for First Class passengers for flights from Phoenix to London.
“It is an honor to become a part of the highly regarded food and beverage family at the Sheraton Grand at Wild Horse Pass,” said Hillson. “I look forward to working with the team to continue pushing the envelope on creative culinary execution and continuing the great gastronomic traditions for which our resort is known.”
“We are very excited to welcome Chef Hillson,” said Thomas Riordan, Executive Chef. “With his culinary pedigree and experience, his enthusiasm for sophisticated cuisine and his leadership qualities, he will be an exceptional addition to the team.”
The Sheraton Grand at Wild Horse Pass is a total destination resort showcasing the heritage, culture, art and legends of the Pima and Maricopa Tribes. The resort offerings include: 500 culturally themed rooms, Forbes Five-Star/AAA Five-Diamond Dining at Kairestaurant, the Forbes Four-Star Aji Spa; 36-holes of Troon-managed golf at Whirlwind Golf Club; the 1,000-acre Koli Equestrian Center, and several nearby attractions. Follow us on Facebook, Instagram @sheratongrandaz and Twitter.