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Russell LaCasce’s First Chef’s Table Dinner at Hotel Valley Ho

Posted on: January 9th, 2017 by Taryn Jeffries No Comments

2017 is off to a swift start at The Hotel Valley Ho. When we found out last month that they had named a new executive chef, Russell LaCasce, we were curious what that would equate to in terms of the culinary program. Turns out we didn’t have particularly long to find out.

Hotel Valley Ho's Executive Chef Russell LaCasceFirst, a little about Russell LaCasce

Chef LaCasce comes to The Hotel Valley Ho from Sanctuary Camelback Mountain Resort & Spa where he served as their executive sous chef, but his culinary career started far before that. Starting out as a dishwasher in Charleston, South Carolina he discovered his passion for food and a great love of being in the kitchen. From those early beginnings he found his way to Park City, Utah where he learned the service side of the restaurant industry. Chef LaCase has acquired a Culinary Arts Degree from the Arizona Culinary Institute and has devoted 10 years to working under some of the best chefs here in Arizona since moving here in 2006. He has also won the Taste of Excellence award in 2013. He is fully trained in various cuisines, like American, Asian, French and Mediterranean. His depth of understanding, skill to craft creative menus and enthusiasm for cooking have driven him throughout his 20-year culinary career.

Chef Russell LaCasce’s Role at the Hotel Valley Ho

As the executive chef of Hotel Valley Ho, Russell will oversee the culinary aspects of the hotel’s signature restaurant, ZuZu, as well as in-room dining, the OH Pool and OHasis Pool, banquets and catering. ZuZu is recognized for its seasonal American fare, locally sourced components and classic cocktails. Hotel Valley Ho original opened in 1956 and underwent a comprehensive renovation to restore its original 1950s modern design and architecture.

Chef Russell LaCasce’s  Debut Dinner

Chef Russell LaCasce took over the kitchen on January 2nd and is eager to present his first Monday Night Chef’s Table dinner on January 23rd. You’re invited to savor four courses including George’s Bank Scallops, Confit Duck Leg, Slow Braised Veal Cheeks, and Spiced Dark Chocolate Mousse with tonka bean cream. Each course will be paired with a unique wine from Copper Cane Wines & Provisions, which highlights an assortment of delicious pours including Elouan of Oregon and Beran and Belle Glos of California. Chef LaCasce and the special guest will talk about the evening’s menu and how the wines are produced. The evening kicks off at 6:30 p.m. and costs $68 per person, plus tax and gratuity.

“We are delighted to have Russell as our new executive chef. His reputation for delivering creative and flavorful cuisine coupled with his ability to lead his culinary colleagues made him the perfect fit for this key position. We are very much looking forward to seeing how he influences ZuZu and all of our culinary operations,” said Ronen Aviram, the hotel’s general manager.

Wondering What Charles Wiley Is Up To?

Hotel Valley Ho’s former executive chef, Charles Wiley, is presently the executive chef at the soon-to-open Mountain Shadows in nearby Paradise Valley. He is also the director of food and beverage for local Westroc Hospitality, which developed and manages Hotel Valley Ho, Mountain Shadows and Sanctuary Camelback Mountain Resort and Spa.

Chef LaCasce’s Debut Monday Night Chef’s Table Dinner
January 23, 2017 from 6:30pm until 9pm
$68 per person, not including tax or gratuity
Reservations are required and can be made by calling 480.421.7997

Hotel Valley Ho | 6850 E. Main St. | Scottsdale | 480.421.7997

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© Taryn Jeffries 2017

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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