FOODIES WEST.COM         

 BEAU MACMILLAN
  
Executive Chef
Iron Chef | Celebrity Chef
SANCTUARY at CAMELBACK MOUNTAIN
in Paradise Valley, Arizona

  If you constantly believe in your heart and believe in the power of people and believe in the food, you can go anywhere.

January 2018 Issue | Vol. 6, No. 2

















 

 

 








 
 
 
 


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Pastry Chef

SANCTUARY at
CAMELBACK MOUNTAIN
SCOTTSDALE, ARIZONA

ANA GARZA

  Executive Chef
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA

JEREMY PACHECO

 
Dir of Culinary & Beverage
THE BOULDERS
CAREFREE, ARIZONA

BRIAN ARCHIBALD
   
       
Henri Jayer
Private Reserve Wine Sale




Chef MacMillan shares his biggest challenge when he came to the Sanctuary on our —

      
Montelobos Mezcal
with Iván Saldaña, PhD.

     
LINCOLN  
A JW Steakhouse 
CAMELBACK INN
Scottsdale, Arizona

 
FLOR DE CAÑA RUM

Brand Ambassador West

ASHELA RICHARDSON
   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group



View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


             

           
 
           
 
              
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Executive Chef Beau MacMillan | Iron Chef and Celebrity Chef | Sanctuary at Camelback Mountain in Scottsdale, Arizona Beau MacMillan got goosebumps. He sat amazed when he heard some of the things his kitchen kids have said about him. Example: I’ve never seen so many cooks over there that would just lay down and die for him. He takes care of them. His people become very loyal with him. “Oh, man,” MacMillan said, “that gives me goosebumps.” Was he always this popular? “No,” MacMillan answered frankly. “I wasn’t. The things I’ve come to learn at my age now and where I’m at is that there’s just no such thing as a one-man-show in this business. You can’t do everything yourself. If you’re a perfectionist, you’re going to drive yourself crazy or turn into an alcoholic or kill somebody, or whatever.” It took a literal sea change for MacMillan to change his thinking and an Iron Chef competition for some of his kitchen crew to change theirs. MacMillan said he spent the first ten years of his career in “incredibly tough kitchens” with “incredibly tough chefs”. He worked with screamers and Bligh-like personalities that would rip a cook’s head off for making a mistake. When he came to the property in 1998, then The Ranch on Camelback Mountain, he admitted to having, reluctantly, the same propensities. “It was my first executive chef’s job,” MacMillan said. “It was all about me. It was going to be my food. Just control. That’s where I came from. After a year-and-a-half, I was stressed out. Even though I was happy with the restaurant, it was, like, This isn’t Beau. I love people and I love food, I love putting them together.” Meanwhile, the property sold. MacMillan said his ownership partnered with the merging company (“that was Chuck Wiley and those guys”), who planned to shut the property down for nine months to renovate the resort. One of the restaurant’s regular diners from the neighborhood offered MacMillan a job on his boat during the property’s evolution into Sanctuary on Camelback Mountain. “I was like,” MacMillan said, “boat? I kind of shrugged it off a little bit because, is he serious? Is he going to row and I’m going to simmer the bisque? What’s going to happen?” The patron prodded a few more times. MacMillan checked it out. “He flies me out to San Diego,” MacMillan explained, “and this guy has a 130-foot ship with a helicopter on back. I’m looking at him like, I’m such an idiot! He’s been asking for a month-and-a-half. And then I get inside the boat, and I’ve never seen anything like it. I mean, it sleeps twenty-five people. The best part about it is, the kitchen is bigger than my apartment kitchen, and it’s above the hull of the boat. So it’s not like a window, it’s glass windows. It’s gorgeous. A big dining room for twelve people. This is like, Are you kidding me?”