PHOENIX (December 7, 2015) – The Camby Hotel, Phoenix’s most anticipated independent luxury property opening in December 2015, is proud to announce the appointment of Dushyant Singh as director of culinary experiences of the hotel. A culinary veteran for 16 years, Singh will be instrumental in curating an epicurean experience that not only complements, but also elevates The Camby Hotel’s engaging, creative and elegant ambiance. The property is the first and only hotel in Arizona to be a part of Autograph Collection Hotels – Marriott International’s curated portfolio of hotels recognized for celebrating individuality – and owned by Host Hotels & Resorts.
Singh will be responsible for overseeing all culinary operations and creating seasonal menus to feature local produce, seafood, and meats at The Camby Hotel’s four authentically immersed culinary concepts including:
- Artizen, Crafted American Kitchen & Bar will be the Biltmore neighborhood gathering place serving crafted American cuisine sourced from the area’s finest local growers and purveyors. Choosing between an array of snack size, small and medium size plates will allow diners to enjoy multiple tastes of the emerging seasonal regionally inspired menu.
- The Bee’s Knees will be a modern cocktail bar that reaches back to the true classic cocktails and provides an innovative interpretation. A foundation of regional and premium spirits, artisan bitters, and tinctures with refined and entertaining mixology skills will create an intriguing space. The Back Office will be behind the main bar serving as a private venue for exclusive gatherings and groups to connect for meetings and team building sessions. The pool table will quickly transition from boardroom table to billiards game while the buffet table will suddenly become a shuffleboard table. When not in use by groups, the intimate space will open up as another place for guests to enjoy handcrafted cocktails.
- Revelry Rooftop Bar will be home of bragging rights for spontaneous ping pong games while enjoying a locally brewed beer or refreshing margarita. Locals and travelers can hang with friends in this urban oasis while enjoying local entertainment at happy hour and savoring bites like inventive street tacos and hand wrapped ice cream sandwiches.
“Dushyant believes in creating memories for his guests and will bring ingredient-‐inspired cuisine to The Camby Hotel. He is true to classic culinary techniques, yet playful in his creations,” says Greg Miller, chief inspiration officer of The Camby Hotel. “His focus to ensure each ingredient is justified, has a purpose and is presented at its best, will make him the perfect culinary innovator for The Camby Hotel.”
Singh's leadership ability and excellence in the field has earned him much recognition over the years. He most recently served as the director of food and beverage and executive chef of The Westin Chicago River North in Chicago and was instrumental in successfully rebranding the restaurant and banquet operation as well as implementing a new beverage program. Prior to this role, Singh served as the executive sous chef at Sheraton Wild Horse Pass Resort & Spa in Chandler, Ariz., home of Kai, Arizona’s only five-‐star restaurant from Forbes and Five-‐Diamond restaurant from AAA.
Growing up in New Delhi, India, Singh's brings a more worldly perspective on the culinary arts which began at a young age while enjoying his mother's Northern Indian cuisine. His passion was further ignited upon studying hospitality management in India, which eventually led him to The Culinary Institute of America in Hyde Park, New York. Singh continued his culinary journey with prestigious hotels like Paris Las Vegas, Hyatt Regency Gainey Ranch, and Waldorf Astoria Collection in Southern California.
