Rebecca Tillman has been appointed First Female Executive Chef at The Phoenician in Scottsdale - AZ, USA
The Phoenician, which is part of The Luxury Collection by Marriott International, Inc., is proud to announce the appointment of Rebecca Tillman as the resort's first-ever female executive chef. In addition to making her mark at The Phoenician, Tillman is also the very first female executive chef in the 120-year history of The Luxury Collection brand of resorts, which spans 130 properties worldwide.
An iconic destination, located at the base of Camelback Mountain in Scottsdale, Ariz., the 200-acre property offers two exquisite experiences at one magnificent destination. Tillman spearheads the culinary programs for a 585-room AAA Five Diamond luxury resort and a 60-room, Forbes Five Star, AAA Five Diamond boutique hotel, The Canyon Suites. This includes eight diverse culinary destinations, including J&G Steakhouse, Mowry & Cotton, and The Phoenician Tavern, as well as in-room dining, and private and banquet dining.
Tillman's impressive career spans more than two decades, during which time she held leadership positions at some of the most prestigious resorts in the country. She began her journey in hospitality in 2000 at The Arizona Biltmore while still attending culinary school at the Arts Institute of Phoenix, an early start that laid the foundation for a remarkable professional path. Prior to culinary school, she earned a degree in hospitality administration from Northern Arizona University,
Tillman has a wealth of experience in luxury resort dining. She served as executive chef at The Ritz-Carlton Bacara in Santa Barbara; executive chef at both the Biltmore House and The Inn on the Biltmore Estate in Asheville, North Carolina; executive sous chef at Destination Kohler - The American Club in Wisconsin; and executive chef at Pointe Hilton Squaw Peak Resort in Phoenix.
Later, Tillman joined The Phoenician in 2017 as executive sous chef and over the years has played a pivotal role in the transformation and reimagining of many of its dining outlets. Today, in her new role as executive chef, she leads the resort's culinary vision with creativity and precision. With a proven track record of leadership, innovation, and community involvement, Tillman continues to elevate the culinary experience at The Phoenician, inspiring both her team and guests alike.
Since being appointed as executive chef, Tillman has already begun a new, resort-wide initiative to reduce food waste and make a positive impact by supporting those less fortunate. The Phoenician is now participating with the non-profit organization, Chefs to End Hunger, which provides meals to the hungry by redistributing excess prepared food that would normally go to waste to local charitable organizations to serve the meals.
Beyond the kitchen, Tillman is deeply committed to mentoring the next generation of culinary talent. She serves as a national board member and chef mentor for the Careers Through Culinary Arts Program (C-CAP), is active in the Chefs in School initiative, and contributes to several industry advisory boards. She is also a proud member of Les Dames d'Escoffier, an international organization honoring women leaders in food, fine beverage, and hospitality.
For information about The Phoenician's dining options, visit www.thephoenician.com/dine.
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