April 2014 Issue / Vol. 2, No. 7                       You can tell when there's love in the food.

Pastry Chef Jill McCormik

Artist Pasty Lowry
Talks Table Art

Chef's Larder

Chef Michael Rusconi

Coming in May:
Savannah & the Iron Chef

Chef Ryan Clark:
Modern Southwest Cooking Book Review

Sacred Spirits

The herb of merriment

KAI Restaurant Revue

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Synopsis:  Foodies West interview with Executive Sous Chef Lee Hillson Phoenician Resort, Scottsdale, Arizona

Hillson enrolled in culinary school in his native England at 16, and then got his first job at the Hyatt in Austin, Texas. He moved back to England when his visa ran out and roomed with Gordon Ramsey. Hillson work as a pastry chef at the Roux Patisserie; Ramsey at Harvey’s with Chef Marco Pierre White. Legendaries Albert and Michel Roux owned the Roux Patisserie. The Roux brothers introduced French cuisine to the United Kingdom, creating exquisite dishes with the freshest ingredients sourced from France.After the Patisserie, he mastered his craft at Michelin star Le Poussin in Hampshire, England. Hillson then headed back to the States after he landed the executive sous chef position at Vanderbilt Hall in Newport, Rhode Island. He stepped into the executive chef position within a few months. He joined the Royal Palms Resort in Scottsdale, Arizona in 2000 as sous chef for its restaurant, T. Cook’s, and became executive chef in 2005.