Director of Culinary Operations
Chef Warren manages The Grill and The Double U Café restaurants at our Tucson resort. He brings a depth of culinary training and international experience to our original wellness resort in the Sonoran Desert. His expertise revolves around creativity, vision, and innovation in the kitchen to create unique culinary experiences.
A.O.S., Scottsdale Culinary Institute
Bachelor’s Degree, Hospitality and Tourism, Columbia Southern University
Managed 8 Apprenticeships for the American Culinary Federation
Fed and clothed more than 3,500 people through "Bread Across the Border Group"
Coached the Mountain View Culinary Team to win Arizona State Championships, twice
Warren is a seasoned chef who brings a depth of culinary training and international experience to our original wellness resort in the Sonoran Desert. His expertise revolves around creativity, vision, and innovation in the kitchen to birth unique culinary experiences. “I like to focus on the use of techniques of organic, sustainable foods in a nutritionally sound manner,” says Warren, who has over 30 years of international hospitality and business experience.
Prior to joining our Food & Nutrition team at Canyon Ranch, Chef Warren was the Director of Culinary Operations for Miraval Resorts, and an Executive Chef and Director of Food and Beverage with Los Senderos in San Miguel De Allende and the Crown Plaza Hotel in Trinidad and Tobago.
"Canyon Ranch maintains a clear, authentic philosophy towards nutrition, food, and beverage. Having spent years in the wellness industry, this was a natural progression to help others and grow," he explains.
Chef Warren's passion for cooking began at 13 when he entered boarding school, and he's never left the kitchen. He works with the Canyon Ranch culinary teams to develop innovative meals and experiences for all our guests, and manages the front and back of the houses for both restaurants at our Tucson destination resort.
When not leading the Food and Beverage teams at Canyon Ranch, Chef Warren loves to spend time with his family and enjoys playing tennis. An avid volunteer, he created “Bread Across the Border Group,” and provided food and clothing to more than 3,500 people.
His mantra? “Be of service to others.”
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