SCOTTSDALE, Ariz. (August 16, 2022) – JW Marriott Scottsdale Camelback Inn Resort & Spa is thrilled to announce the appointments of Eric Duchene to executive chef of the 453-room resort and John Fraser to senior sous chef of Lincoln Steakhouse & Bar. These new team members bring decades of culinary experience to the resort’s diverse restaurants and lounges and offer guests unique culinary adventures through innovative activations and local partnerships.
JW Marriott Scottsdale Camelback Inn Resort & Spa offers seven distinctive restaurants and lounges including: Lincoln Steakhouse & Bar, which is lauded as one of the Valley’s best and is a modern American steakhouse that serves hand-cut Cedar River Farms beef and Prime steaks seared to perfection at 1,200 degrees in the Valley’s only Josper Charcoal Oven; Rita’s Cantina & Bar, a desert original and local icon that genuinely complements the resort’s 1930s-era casitas and offers fresh takes on traditional Mexican food and drink for breakfast, lunch and dinner; Acacia at Camelback Golf Club, which features traditional American fare; Sprouts at The Spa, a wellness restaurant and juice bar with a health-forward menu; Hoppin’ Jacks at the Jackrabbit Pool, featuring specialty sandwiches and burgers; and more. Duchene oversees menu development of the resort’s various outlets and leadership training of the kitchen staff, and Fraser assists with daily operations, including portion and inventory control, food quality, and working alongside Duchene on creative menu ideation.
Eric Duchene, Executive Chef
Originally from Toulon, France, Duchene began his culinary career with Marriott as a chef de partie at The Ritz-Carlton, Grand Cayman before his tenure at Periwinkle Restaurant as the sous chef. In 2012, Duchene joined The Ritz-Carlton, Naples, where he held several leadership positions within the culinary team. Prior to his role at JW Marriott Scottsdale Camelback Inn Resort & Spa, Duchene held multi-faceted positions at The Ritz-Carlton, Marina del Rey, including executive sous chef in 2016 and executive chef in 2017. When not in the kitchen, Duchene enjoys riding his motorcycle, working out, and hiking the nearby trails. He is a proud father to his 6-year-old daughter and husband to his wife.
John Fraser, Senior Sous Chef
Fraser found his culinary passion at a young age growing up in Santa Cruz, Calif., where he was influenced by the ocean, redwoods, and diverse flavors found on the central coast. After graduating from the California Culinary Academy’s Le Cordon Bleu program, Fraser began his career as a cook at San Francisco’s Cliff House Restaurant. In 2015, Fraser traveled to Shanghai, China to launch an international farm-to-table concept, Hunter Gatherer. Upon his return to the states, Fraser joined Scotland Yard in San Francisco, where he combined his classic culinary foundation with creative influences from his time abroad. He also helped launch Finn Town Tavern’s menu in San Francisco prior to joining Rusty’s Southern as the executive chef. With each dish he crafts, Fraser creates a balance of innovation and consistency, striving to produce an unforgettable dining experience for all guests. He believes in the power of impeccable hospitality, unique flavors, classic techniques, and incorporating the narrative and tastes of local surroundings.
