January 18, 2016 – Brian Archibald has been appointed Executive Chef for the Boulders Resort & Spa. In his new position he will oversee the resort’s five dining outlets, which includes The Palo Verde restaurant, the Bakery Cafe, The Grill Kitchen and Bar, the Spotted Donkey Cantina, the Spa Café as well as all catering operations.
An 18-year veteran in the culinary arts, Archibald is an “ingredients-driven chef” who has developed a distinctive style that he describes as “a blend of Mediterranean cuisine (Spain/Italy) and Southwestern influences” in his dishes. He joins the Boulders Resort from The Graduate, a newly remodeled/rebranded boutique hotel in Tempe, Arizona where he was part of the opening team as Executive Chef. He was also part of the opening team as the Executive Chef for Rosso, located in the boutique Hotel Sorella, in Kansas City.
Previous positions in Chef Archibald's portfolio includes Executive Chef at the Renaissance in Downtown Phoenix; Executive Sous Chef of the JW Marriott’s Camelback Resort in Phoenix, with celebrity Chef Laurent Tournadel at BLT Steak; and the Sous Chef at the Phoenician Resort in Scottsdale. He held the Executive Sous Chef position at the JW Marriott Desert Ridge Resort and Spa in Phoenix, where he received the 2004 Marriott International Raising Star Award and Chaine de Rotisseur, a Young Chef Award for the west coast.
A native of Phoenix, Chef Archibald’s love affair with food dates back to his early childhood years working in the kitchen with his mom and his high school C-Cap culinary arts training program that ignited his passion for cooking. He won a scholarship to attend the legendary California Culinary Academy in San Francisco where he realized the superiority in taste of ingredients picked fresh from the garden.
Chef Archibald’s diverse culinary background includes cooking with many of the top toque chefs including New York’s legendary Chef Daniel Boulud and he also cooked at the famed James Beard House. Most recently he competed on the Food Network’s Bobby Flay Competition that will air nationally February 2016. Chef Archibald resides in Scottsdale with his three daughters, Vittoria, Ava and Mia., before returning to Phoenix to continue his love affair with cooking.
Chef Archibald worked with Hyatt Hotels and then transitioned to luxuries properties, including the famed and 5‐ Diamond Phoenician Resort.
In November 2002, Chef Archibald joined with Marriott International at the JW Marriott Desert Ridge Resort and Spa. He received 2004 Marriott International Raising Star Award and Chaine de Rotisseur, a Young Chef Award for the west coast.
In 2009 Chef Archibald was given the opportunity to take on the role of Executive Sous Chef at the JW Marriott Camelback Resort and Spa. Camelback Resort and Spa just celebrated 30 years at 5 diamond status, and was the first Resort opened by Mr. Marriott. The JW Camelback Resort and Spa is known around the world for its prestigious reputation with First Class Dining options such as the BLT Steakhouse, co‐owned by Celebrity Chef Laurent Tournadel.
Chef Archibald's portfolio includes the position of Executive Chef at the Renaissance in Downtown Phoenix. An artful urban retreat among downtown Phoenix hotels with stylish new guestrooms, the Renaissance Phoenix Downtown combines the body of a full‐service business and convention hotel with the soul of a boutique hotel. With 60 meeting rooms, 60,000 square feet of meeting space and a 20,000 square foot Outdoor Terrace, the Renaissance Phoenix Downtown Hotel is one of the Marriott’s gems in the Phoenix area.
