Marriott International Welcomes Rebecca Tillman with over Two Decades of Hospitality Experience as the First Female Executive Chef of The Phoenician in Scottsdale

In a groundbreaking move, Rebecca Tillman has been appointed as The Phoenician’s first-ever female executive chef, making history at one of Scottsdale’s most iconic luxury resorts. This marks a significant milestone not only for The Phoenician but also for Marriott International’s Luxury Collection brand, as Tillman becomes the first female executive chef in the brand’s 120-year history. With over two decades of experience in the culinary and hospitality industries, her leadership is poised to transform the resort’s already exceptional dining experiences.

A Legacy of Culinary Excellence in Scottsdale

Located at the base of Camelback Mountain, The Phoenician is a 200-acre oasis in Scottsdale, Arizona, known for its opulence and luxury. The resort’s culinary program is one of its cornerstones, offering a range of high-end dining experiences. Now, under Tillman’s guidance, The Phoenician is set to elevate its already renowned food offerings. Tillman brings her creative vision to the resort’s array of dining venues, including J&G Steakhouse, Mowry & Cotton and The Phoenician Tavern. These culinary destinations, along with in-room dining and private banquet services, will benefit from her vast expertise.

Tillman’s role as executive chef covers not only the 585-room AAA Five Diamond resort but also the 60-room, Forbes Five Star property, The Canyon Suites, within the same expansive resort grounds. Her appointment to this prestigious role solidifies The Phoenician’s reputation as one of Arizona’s top luxury destinations.

Rebecca Tillman’s Impressive Culinary Journey

Tillman’s career spans over 20 years and her ascent in the hospitality industry is a testament to her dedication and passion for culinary excellence. She began her journey in 2000 at the Arizona Biltmore in Phoenix, while attending culinary school at the Arts Institute of Phoenix. Before becoming a chef, Tillman earned her degree in hospitality administration from Northern Arizona University.

Her culinary journey led her to several prestigious properties, including The Ritz-Carlton Bacara in Santa Barbara and The Biltmore House in Asheville, North Carolina. She has also served as executive chef at Pointe Hilton Squaw Peak Resort in Phoenix and Destination Kohler – The American Club in Wisconsin, among other high-profile roles.

In 2017, Tillman joined The Phoenician as executive sous chef, where she played a pivotal role in transforming many of the resort’s dining offerings. Her leadership and innovative approach to dining quickly gained attention, setting the stage for her current appointment.

A Commitment to Sustainability and Mentorship

Since her appointment as executive chef, Rebecca Tillman has already begun initiatives that reflect her commitment to sustainability and community involvement. The Phoenician has partnered with Chefs to End Hunger, a non-profit organization dedicated to reducing food waste by redistributing excess prepared food to local charitable organizations. This program ensures that food that would typically go to waste is instead used to feed those in need, reinforcing Tillman’s focus on making a positive impact both within the resort and in the local community.

In addition to her role as executive chef, Tillman is an active mentor for the next generation of culinary talent. She serves as a national board member and mentor for the Careers Through Culinary Arts Program (C-CAP), which provides scholarships and career development opportunities for high school students interested in the culinary arts. Tillman is also involved in Les Dames d’Escoffier, an international organization dedicated to supporting women in food and beverage careers.

With a strong record of innovation, leadership and mentorship, Tillman’s vision for The Phoenician promises to enhance the culinary experience at the resort and inspire future generations of chefs.

The Future of Dining at The Phoenician

As the first female executive chef in The Phoenician’s history, Rebecca Tillman is poised to continue elevating the resort’s culinary offerings. Her extensive experience in the hospitality industry, combined with her innovative approach to food and sustainability, ensures that The Phoenician will remain a top destination for luxury dining in Scottsdale, Arizona. Under Tillman’s leadership, the resort will undoubtedly continue to inspire guests with its world-class cuisine and dedication to excellence.

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