If being the first Executive Chef at a Phoenix resort wasn’t impressive enough on its own, Executive Chef Rebecca Tillman also holds the title of Mom to three young sons. Her approach to food at the Pointe Squaw Peak Hilton mirrors that of hers at home: simple, approachable food with a focus on local seasonal ingredients. Chef Tillman is an Arizona native and has earned her culinary resume by initially graduating from the School of Culinary Arts at The Art Institute of Phoenix followed by appointments at the Arizona Biltmore Resort & Spa in Phoenix, The American Club in Kohler, Wisconsin and The Inn on Biltmore Estate and The Biltmore Estate in Asheville, North Carolina. She has also spent an impressive amount of her time working with food related philanthropic causes. During her off time she enjoys visiting other restaurants and enjoying the talent here in the Valley as well as crafting quick and healthy meals at home for her family. Chef Rebecca shared with us something that she just whipped up with items already in her fridge; kale with brown rice, tomatoes, asparagus and caramelized onions.
