Monday Member Spotlight: We-Ko-Pa Welcomes New Executive Chef

May 13, 2019 9:55 am


Happy Monday, Fountain Hills! For this week’s Monday Member Spotlight, we are excited to be telling everyone about what is going on over at We-Ko-Pa’s Resort & Conference Center. This Chamber member is thrilled to announce that they are welcoming a new Executive Chef,
Chef Graham F. Quayle, to their team!

For the past 35 years, Chef Graham F. Quayle has cooked up creative and innovative cuisine. He has 25+ years of experience with culinary management at restaurants with a AAA Five Diamond Rating and three years as a culinary instructor. 

His jobs have taken him across the Western Hemisphere to Hawaii, New York, California and Canada, before he landed in his current role as Executive Chef at We-Ko-Pa Resort & Conference Center and Fort McDowell Casino.

            In his current position, he oversees a team of eleven chefs and sous chefs that serve the seven restaurants at We-Ko-Pa and Fort McDowell – Ahnala Mesquite Room; Silver Platter; A New York Deli; Red Rock Buffet; We-Ko-Pa Grille; Noodles Sushiya; and Café 87 – as well as the Banquet Conference Services.

“The varied cuisines here give me the opportunity to tackle a variety of dishes and with the upcoming expansion of We-Ko-Pa Casino Resort,” he said, “I can develop diverse menus and work with some incredibly talented chefs, while continuing to pursue my passion with food.”

Born and raised in Liverpool, England, and educated at the British Columbia Institute of Technology with a degree in Culinary Arts, Quayle quickly rose through the culinary ranks and became Executive Chef at the Four Seasons Hotel in Canada in 1992. He continued to work at Four Seasons properties until 2007.

As a culinary instructor at Le Cordon Bleu College of Culinary Arts in Los Angeles and Scottsdale, Quayle challenged students with material and lesson plans as he educated the next generation of culinary talent. After three years at the college, he worked as Executive Sous Chef at Mandalay Bay, and most recently, as Executive Chef at the Mirage Hotel in Las Vegas.

For more than three decades, Quayle has delivered exceptional cuisine, winning gold, silver, and bronze medals in the Hot & Cold competition. He was also recently awarded a Certified Executive Chef (CEC) certification with the American Culinary Federation.

Don’t miss your chance to experience his culinary genius firsthand at the We-Ko-Pa Resort & Conference Center and Fort McDowell Casino.

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