Culinary expert Frank Belosic returned to Scottsdale’s The Phoenician and was bestowed with the prestigious title of executive chef. The Phoenician is an AAA Five Diamond dining destination, which includes several restaurants including Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor as well as the Afternoon Tea Court. Belosic will be overseeing menu preparation as well as compiling new dishes for all of the dining venues at the Scottsdale resort. Previously, Belsoic worked as a sous chef at The Phoenician’s French Restaurant, Mary Elaine’s before leaving to work for four years as executive chef for the Sheraton Phoenix Downtown.
Starting October 8, Belosic will replace former executive chef, Paul Carter who will be working as the director of culinary operations for Starwood Hotels & Resorts’ North America Division. In addition to overseeing dining operations, Belosic will also organize a staff of 150 individuals and direct the hotel’s in-room dining as well as bakeshop, butcher shop, pasta shop, and garde manger operations. Managing Director Mark Vinciguerra said of Belosic, “His inventive style, a unique blend of palatable exuberance and contemporary sophistication, is matched by his dedication to sustainability and to the local product. We look forward to the experiences that will await our guests as he continues to make his mark on the culinary scene.”
The Ohio native has been honored for his work in the culinary industry, having received a gold medal for outstanding performance in French classical cuisine from Johnson and Wales University in 1998. In addition to the hotel’s fine reputation in gastronomy, The Phoenician also provides an elegant boutique-style stay with 250 acres of beautiful views at the base of the Camelback Mountain, 11 tennis courts, nine swimming pools and a salon complex.
