The Phoenician, Arizona’s premier AAA Five Diamond resort destination located in Flagstaff, has named Richard Boyer as its executive chef.
Boyer replaces Frank Belosic, who joined Saint Marc USA, a company engaged in the operation of restaurant and cafes, as vice president, culinary and operations. Boyer comes from an experienced background in award-winning culinary operations and spent part of his early career working with Chef Alessandro Stratta at its former Five Diamond modern French restaurant, Mary Elaine’s.
Most recently, he served as culinary director and executive chef for the Forbes Five-Star/AAA Five Diamond resort, The American Club at Destination Kohler in Kohler, Wis. While there, Boyer led a team of 120 associates, overseeing its 12 venues as well as its banquet operations and production and demonstration kitchens. Prior to that, he spent nearly seven years at the Inn on Biltmore Estate in Asheville, N.C., joining the hotel as executive chef before taking on the additional role of food and beverage director. His 22-year career has also included the position of chef de cuisine for both 27 Ocean Blue at the Five-Star Boca Raton Resort and Club; and Wright’s at the Arizona Biltmore.
“Richard’s extensive background and knowledge regarding the luxury guest experience are far-reaching, and a tremendous asset to The Phoenician and The Canyon Suites at The Phoenician, as we continue to innovate and expand our culinary offerings,” said Managing Director Mark Vinciguerra. “We look forward to sharing his talents with everyone here and throughout our community.”